The Tuscan producer’s medium-intensity Piro earned Gold in New York, adding to a growing record at the world’s leading quality competition.
Olive Oil Times |
Monte Amiata, Italy — Olio Piro has been awarded a Gold at the 2026 NYIOOC World Olive Oil Competition for Piro.
Olio Piro produces Piro as a medium-intensity extra virgin olive oil shaped by early picking, rapid pressing and careful blending aimed at preserving freshness, purity and naturally high antioxidants. Made from century-old trees rooted in the fertile soil of Monte Amiata in Tuscany, Piro is distinguished by green herbal notes that recall fig leaf and fresh leaf, layered with almond and rounded by ripe impressions and a refined peppery finish.
Driven by Romain Piro, Olio Piro has built its approach around precision at each harvest, focusing on timing and speed from grove to mill. The method emphasizes disciplined handling of fruit and consistent processing decisions year after year to protect aromatic clarity and maintain the oil’s character.
The 2026 Gold continues a strong NYIOOC record for Olio Piro. Across its full competition history, Olio Piro has earned eight Gold Awards, including two Golds in 2025 and one Gold each year from 2020 through 2024.
The latest recognition also advances Olio Piro’s standing in the Olive Oil Times World Ranking, where Olio Piro is ranked #22 in Italy, #60 in the Northern Hemisphere and #63 Worldwide.
The NYIOOC World Olive Oil Competition, widely regarded as the world's leading olive oil quality contest, is a trusted reference for consumers and industry professionals.