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Olio Piro achieves USDA Organic certification
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Saturday, 16 May, 2026, 15 : 00 PM [IST]
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New York, USA
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Olio Piro has obtained USDA Organic certification reinforcing a philosophy rooted in discipline, respect for the land, and uncompromising quality. The USDA Organic certification does not redefine the product but rather confirms a way of working that has guided the brand from the beginning.
Produced from early harvest olives grown on the volcanic slopes of Monte Amiata in Tuscany, it reflects a landscape where nature is not a backdrop but an active force. The result is an extra virgin olive oil known for its distinctive profile, assertive and grassy with a peppery finish, and for its naturally high levels of antioxidants and polyphenols.
Cold-pressed in limited batches from a unique blend of early-harvest olives, the oil is shaped through a balance of tradition and precision. A proprietary double-filtration milling system, developed in collaboration with the Italian Consiglio Nazionale delle Ricerche, further enhances purity, stability, and performance. Rather than positioning certification as a technical claim, it frames USDA Organic as a natural extension of its values. The certification verifies that olives are cultivated and processed without synthetic inputs, under a system of rigorous oversight that protects both the integrity of the product and the land from which it comes.
Marie-Charlotte Piro, founder and CEO, said, "Organic certification formalises a level of discipline that has always been part of how Olio Piro is produced. Every decision, from how the olives are grown to how they are processed, is made with one focus in mind: the quality of the result."
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