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Check with seller Piro Extra Virgin Cucumber Gimlet With Herbaceous Olive Oil Finish Fountain Inn

Published date: February 20, 2026

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-gimlet

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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...
Cup o’ Piro Tomato Shallot Confit Slow-Cooked in Extra Virgin Olive Oil
Food - Fountain Inn (South Carolina) - February 20, 2026 Check with seller

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