For the best in Italian food products, Michele and I shop at Di Palo in New York City’s Little Italy. The Di Palo Family also operate a small wine bar next door to their shop. When I was invited there to a tasting called CUT & SHARE, sponsored by Pecorino Toscano and Prosciutto Toscano, I was only too happy to attend. One of the unexpected highlights of the evening was being introduced to Marie-Charlotte Piro and her brother Romain, part of the team behind Piro Olive Oil.
Olio Piro is a proud newcomer to the elite world of ultra-premium extra virgin olive oils, launched in 2018 by Marie-Charlotte and Romain along with master miller, Daniele Lepori.
Romain Piro: The Craftsman
Romain has been producing olive oil since 2007 in the region of Seggiano and Monte Amiata in Tuscany. He is a perfectionist whose devotion to detail, respect for nature’s whims and deep understanding of the art of Extra Virgin Olive Oil result in the exceptional quality of Olio Piro.
Daniele Lepori: The Alchemist
Daniele’s motto is “a good beginning makes a good ending.” He has been producing olive oil in southern Tuscany for over two decades, and lives in the beautiful historic Podere Anteata surrounded by a grove of 2,000 olive trees with his wife Rachele and their three children. Daniele has invested in state-of-the-art milling equipment and worked with Italian agriculture experts to help revive southern Tuscany’s olive oil industry and now to produce award-winning oil.
Marie-Charlotte Piro: The Ambassador
Founder and CEO of the distribution company, Olio Piro LLC, Marie-Charlotte leads Piro’s sales and marketing efforts as well as strategic partnerships. She explained that Extra Virgin Olive Oil is a high-quality type of olive oil that is made from pure, cold-pressed olives. It is considered to be the highest grade of olive oil available and is prized for its fruity flavor, low acidity, and health benefits.
Piro Olive oil has been highly praised and has won many awards
To be classified as Extra Virgin Olive Oil, the oil must meet specific standards set by regulatory agencies such as the International Olive Oil Council. These standards include:
- The oil must be made from pure, cold-pressed olives.
- The acidity level of the oil must be below 0.8%.
- The oil must have a fruity, fresh aroma and flavor.
- The oil must not contain any additives or chemicals.
- The oil must pass a sensory evaluation by a trained panel of tasters.
Extra Virgin Olive Oil is rich in healthy fats, antioxidants, and other beneficial nutrients, making it a popular choice for cooking, dressing salads, and adding flavor to a variety of dishes. It is also widely recognized for its potential health benefits, including improved heart health, reduced inflammation, and better brain function.
Marie-Charlotte said that olives from a unique blend of early harvest varieties including Leccino, Moraiolo, Frantoio, and the rare Olivastra Seggianese are selected from their own groves of 300-year-old olive trees on the slopes of Mount Amiata in the Maremma region of Southern Tuscany and cold pressed in limited batches. Piro’s proprietary double filtration milling system developed in cooperation with the Italian Consiglio Nazionale delle Ricerche yields a sophisticated Extra Virgin Olive Oil with a rich taste and an unusually high level of healthful antioxidants.
Everything they do is designed to bring the user an unparalleled fresh tasting product. The olives are hand-picked and each bottle of Piro Extra Virgin Olive Oil has a handwritten harvest date and lot number guaranteeing quality and freshness. The flavor is bold and fresh with a peppery finish. With hints of green olive fruit, fresh cut green grass, a touch of green almonds, a note of green tea, and a dash of cinnamon, a drizzle of Olio Piro can take dishes to a new level.
At home we enjoy it on salads, and as a finishing touch to pastas, soups, vegetables, grilled fish, and meat. Here is a recipe that Michele likes to make that features this delicious oil.
Octopus, Arugula and Potato Salad with Olio Piro
Serves 4
1 octopus, about 2 pounds, thawed if frozen
1 pound fingerling or other small potatoes
Coarse salt
2 tablespoons chopped fresh parsley
1/3 cup Piro Extra-Virgin Olive Oil
3 tablespoons lemon juice
Freshly ground black pepper
2 cups baby arugula
Trim the octopus discarding the head and beak. Place the tentacles in a large pot with cold water to cover and 1 tablespoon salt. Bring the water to a simmer and place a small plate on top of the octopus to keep it below the surface of the water. Cook until the octopus is tender when pierced in the thickest part with a small sharp knife, about 45 to 60 minutes.
Remove the octopus to a large plate and let cool. Cut the octopus into bite size pieces.
Place the potatoes and 1 teaspoon salt in a pot of cold water and bring to a boil. Cook until tender when pierced with a small sharp knife, about 20 minutes. Drain and let cool. Cut the potatoes into bite size pieces.
Toss the octopus and potatoes together with the parsley, lemon juice, Piro Olive Oil, salt and freshly ground pepper to taste. Add the arugula and toss again. Taste for seasoning. Serve warm or at room temperature.