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Piro. comes from Monte Amiata, Tuscany. The early harvesting of green, unripe fruit results in low yields of this complex and balanced EVOO with bold flavor and high levels of polyphenols. Milled within hours of harvest. This blend is composed of Olivastra Seggianese, Leccino, Moraiolo and Frantoiano olives. Piro boasts an aroma of fresh herbs and a scent of green almond. On the palate, there are notes of grass and tomato leaf with hints of black pepper.
From the Marrema region of southern Tuscany, the ultramodern Anteata Frantoio olive mill produces the award-winning extra virgin olive oil Piro, a robust oil, both complex and balanced, with floral aromas and herbaceous flavors and a distinctive peppery finish. An uncompromising devotion to quality and innovation is the motto of producers Romain Piro and Daniele Lepori, who proudly export Piro worldwide with Marie-Charlotte Piro, Romain's sister as their worldwide ambassador.