Olive oil filtration method improves shelf life and scores 96

A team of scientists from the Italian National Research Council have collaborated with Piro. to create a new filtration system known as a double chamber lenticular filter. The process begins after the traditional Pieralisi bi-phase centrifugation and filtering systems are used, adding an additional step before concluding the milling process. The olive oil is filtered a second time in an oxygen-deprived environment using gentle pressurisation.

While the additional filtering is labour-intensive and time-consuming, according to Romain Piro, Director of Production, it results in exceptional flavours, density and fragrances. The Piro. Tuscan Extra Virgin Olive Oil has scored 96 points in the 2022 Flos Olei guide, which references the 500 best olive oil producers in the world.

The process results in a filtration at molecular level, resulting in virtually no organic residue in the freshly filtered extra virgin olive oil. Piro.’s producer’s intent is to create a premium oil that will remain optimal for longer.

“[It’s] well known that premium olive oils are no longer at their peak of quality after nine to 10 months from harvest time. To the contrary, Piro. remains optimal for well over a year after harvest and we are comfortable presenting our oil in its prime all the way through the end of the year, and after,” said Marie-Charlotte Piro, Olio Piro. CEO.

Since its inception in 2018, Piro. has won 17 international awards, including platinum award at the health claim competition of the London IOOC, gold medals in New York, as well as in Tokyo, London and Dubai competitions.

“Being recognised by Marco Orregia as one of the top robust Extra Virgin Olive Oil in the world after only four years of presence in the guide FLOS OLEI is a tremendous honour for us...,” said Daniele Lepori, Piro’s Master Miller.

Image caption: Olio Piro. after the first filtration process.