Piro High Antioxidant Extra Virgin Olive Oil from Tuscany 8.45 fl oz (250 ml)

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  • Regular price $32.95

International award-winning High Antioxidant* Extra Virgin Olive Oil Piro. in a 250 ml non-refillable, UV-protected tempered glass bottle with anti-oxidation cap. Harvest 2022. Best before June 2024.

Ideal for gifts and for discovering our magnificent Extra Virgin Olive Oil.

First Cold Pressed Extra Virgin Olive Oil imported Fresh from Tuscany.

Loaded with antioxidants and polyphenols, rich in monounsaturated fats, high in oleic acid.

  • Olive varieties: Olivastra Seggianese is the main cultivar, blended with other varieties including Leccino, Moraiolo and Frantoiano
  • Region: Tuscany 
  • High Antioxidant: elevated levels of Vitamin E and polyphenols. 
  • 4mg Vitamin E per serving.
  • 750mg/kg Polyphenols
  • 0.18% acidity
  • 77% Oleic acid
  • 97 points Flos Olei 2023
  • Best in the World in its category, Flos Olei 2021

Taster’s notes, 2022 Harvest: 

Aroma is fresh and floral with hints of fresh herbs followed by the scent of green almond. On the palate, notes of grass and tomato leaf with hints of black pepper. A magnificent robust oil, both complex and balanced, with a remarkable fluidity that compliments the sophistication of its flavors.

Suggested uses:

Piro.’s robustness adds excitement to meals, and pairs well with legumes, seafood, poultry and beef; it also marvelously complements spicy foods.

Piro. is a great cooking oil that will bring out sublime flavors in your medium to medium/high temp. sautéing, roasting and poaching. Try it also as a condiment on raw or roasted veggies, tossed into a salad, drizzled over fish and meat, or add as a finishing touch to soups and stews.

Olio Piro extra virgin olive oil begins in the olive groves on Mount Amiata, above the vineyards where the prized Brunello di Montalcino wine is produced. The volcanic soil of this region, as well as its altitude, contribute to the favorable conditions under which our olives are grown. The early harvest of green, unripe fruit results in low yields of extra virgin olive oil with bold flavor and increased levels of antioxidants. Milled within hours of harvest, our oil is immediately filtered and stored under optimal conditions in oxygen-free, temperature-controlled stainless steel tanks until it is bottled to order. The careful handling is continued with shipping to the U.S. under temperature-controlled conditions either by airplane or boat.

These careful steps ensure that when you open your bottle of Olio Piro, it is fresh and flavorful.

Suggested uses: 

Most olive oils are merely supporting players, but Olio Piro, with its bold, fresh flavor, ascends to a starring role in your kitchen and on your table. Its robustness adds excitement to meals, and pairs well vegetables, legumes, seafood, poultry and beef; it even complements spicy foods. Try it as a condiment for raw vegetables, tossed into a salad, drizzled over grilled vegetables and meat, or add as a finishing touch to bean soups or stews.