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Check with seller Cup o’ Piro Tomato Shallot Confit Slow-Cooked in Extra Virgin Olive Oil Fountain Inn

Published date: February 20, 2026

This Cup o’Piro tomato shallot confit gently cooks tomatoes and shallots in Piro EVOO, ideal for spooning over burrata, sourdough olive oil cake, or savory bruschetta. https://olio-piro.com/blogs/piro-blog/cup-opiro-tomato-shallot-confit

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