Premium 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
Taster’s notes: The aroma is redolent with green almonds and hints of tomato leaf and cinnamon. Flavor is fresh, with notes of grassiness and spiciness that linger on the palate. Piro. is a robust oil that is truly elegant and harmonious 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.
High Antioxidant: elevated levels of Vitamin E and polyphenols.
3mg Vitamin E per serving.
77% Oleic acid