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Check with seller Dark Chocolate and Orange Pot de Crème With Piro EVOO and Sea Salt Fountain Inn

Published date: February 20, 2026

This dark chocolate and orange pot de crème with Piro extra virgin olive oil and sea salt is a luxurious cousin to vegan chocolate orange olive oil cake and almond desserts. https://olio-piro.com/blogs/piro-blog/dark-chocolate-and-orange-pot-de-creme-with-piro-and-sea-salt

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Piro Extra Virgin Cucumber Gimlet With Herbaceous Olive Oil Finish
Food - Fountain Inn (South Carolina) - February 20, 2026 Check with seller

A refreshing Piro extra virgin cucumber gimlet where EVOO adds silkiness to gin, lime and cucumber, echoing the same premium oil used in citrus desserts and savory appetizers. https://olio-piro.com/blogs/piro-blog/piro-extra-virgin-cucumber-giml...
Blood Orange Boquerones With Anchovies, Citrus and Extra Virgin Olive Oil
Food - Fountain Inn (South Carolina) - February 20, 2026 Check with seller

Bright blood orange boquerones combine anchovies, citrus segments and EVOO for a bold tapas-style bite that ties into other citrus-forward recipes like citrus olive oil cake. https://olio-piro.com/blogs/piro-blog/blood-orange-boquerones
Creamy Burrata With Piro-Marinated Pan-Seared Grapes and EVOO
Food - Fountain Inn (South Carolina) - February 20, 2026 Check with seller

Silky creamy burrata and Piro-marinated pan-seared grapes with extra virgin olive oil create a sweet-savory plate that complements salads, tapenade and olive oil appetizers. https://olio-piro.com/blogs/piro-blog/creamy-burrata-and-piro-marinated...