First off, from Marie-Charlotte Piro, producer with her brother Romain of Olio Piro, that very high-intensity Tuscan oil from the slopes of Monte Amiata:
The local olive variety, olivastro seggianese, makes up about 20% of the blend that goes into Olio Piro; the rest are typical Tuscan cultivars, moraiolo, frantoio, etc. The Piro team emphasizes that lo…
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