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Extra Virgin Alliance - The Olive Oils
Olio Piro
Olio Piro is a proud newcomer to the elite world of premium extra virgin olive oils. Launched in 2018 by the brother and sister team Romain Piro and Marie-Charlotte Piro. Olio Piro’s expertly-crafted original estate-grown Extra Virgin Olive Oil was showered with prestigious accolades from the very start. Winner of global contests as well as praise from acclaimed chefs and food lovers alike, team Piro strives to provide the best possible Extra Virgin Olive Oil for every discerning cook and diner.
Respect for nature and tradition, a deep commitment to innovation and sustainability, and a fervent devotion to quality at every step of our business are the core values of our company and brand.
Cucino
Intensity:
Proper Storage
Use of inert gas blankets storage tanks / bottles and other methods for protecting quality (e.g. temperature controls in production, storage and/or shipping)
Tasting Notes
Label and/or website descriptions of the positive attributes—bitterness, pungency and the range of fruity flavors—and serving suggestions
Traceability
Offering consumers access to traceability information (e.g., QR Codes, blockchain, etc.) Special recognition given to third-party verification
Cultivars
Declaration on the label and/or the website of olive cultivar(s) used to produce the oil
Biodiverse Groves
Hedgerows, insectary planting, owl boxes, cover cropping, interplanting and other practices to bring more diversity to the plant, animal and microbial communities in the grove; recognition for certification programs
Sustainable
Sustainable and regenerative agricultural practices, including water conservation, organic material and mill by-product recycling/composting, cover cropping, soil building, renewable energy, etc
Heritage Varieties
Made with minimum 80% local cultivars
Centennial Trees
50% of the olive trees are over 100 years old
Family Owned & Operated
Brand is owned and operated by a family company
Small Farm Sourcing
Buys olives from family farmers
Community Programs
Involvement in community projects and philanthropyHarvest:
October/November
Cultivar(s):
Leccino - Moraiolo - Frantoiano
Tasting notes:
Aroma and flavor reflected a mix of green and ripe olive fruit with the primary descriptor of grass. Additional descriptors included green almond, green banana and nuts with hints of cherry, butter and woodiness.
Serving suggestions:
Sautéing, roasting, grilling or even baking a great choice in marinades. Pairings: Roasted Carrots and Brussel Sprouts, Frittatas, Braised Lamb, Stir-Fried Veggies, Meatballs, Arrabiata.
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.