News Briefs
New research published in the journal Foods has found that adding extra virgin olive oil as a topping to the iconic Neapolitan Pizza might impact its quality.
The study’s authors focused on the Neapolitan Pizza TSG (“Traditional Status Guaranteed”). This E.U.-certified status standardizes the ingredients used and the production process involved in making the pizza.
According to the paper, different extra virgin olive oils (EVOOs) leave their own mark on the pizzas. The research assessed some of the effects on the chemical and sensory characteristics of the finished product.
As described by the Qualigeo association, “Pizza Napoletana TSG is an oven-baked round product with high borders (crust) and a central topping. The dough is made with soft wheat flour, brewer’s yeast, water and salt.”
The Neapolitan Pizza TSG may come in two versions, Margherita or Marinara. Extra virgin olive oil is a crucial topping for both varieties.
See Also:In Naples, Pairing Pizza with Local EVOOsAccording to the scientists, assessing the significance of EVOO will reduce the likelihood that some of the pizza’s ingredients will be replaced.
“There is a risk of a general decrease in the quality of food production, including pizza, linked to the choice of adopting different and lower-cost ingredients in a global market in which ‘Made in Italy’ foods are still highly successful and appreciated,” they wrote.
In the study, three different olive oils were tested. One was a lower-grade refined olive oil, the second was a commercial extra virgin olive oil, and the third was a high-quality monovarietal EVOO produced by Ottobratica cultivar olives.
The three pizzas were analyzed before and after oven cooking. Free acidity, peroxide number, and spectrophotometric indices were used to assess the olive oil samples.
Extensive analyses were also conducted on all of the pizzas’ toppings. Olive oil was mixed with the other ingredients, such as tomatoes, to assess oxidation, polyphenols presence and other factors.
Both EVOOs scored better than the refined olive oil. The analysis also revealed that the EVOOs’ antioxidants protect the tomatoes during cooking.
On top of that, a panel test of twelve trained judges conducted a blind sensory analysis right after cooking. The three different kinds of pizzas were tasted in random order.
The analysis has shown a higher quality taste profile for the pizza made with Ottobratica EVOO, which scored significantly higher in overall flavor, tomato taste and the balance between olive oil and the other ingredients.
The scientists associated the Ottobratica results with its higher nutritional and antioxidant contents, which impacted the pizza’s nutritional profile and improved its flavors.
More articles on: extra virgin olive oil, foodservice, trending
May. 1, 2024
Festival to Celebrate Mediterranean Tastes, EVOO in Cilento
The Olivitalymed event runs from May 4th to 6th and will bring together producers, policymakers and enthusiasts for tastings, conferences and discussion.
Jan. 16, 2024
Spain Set to Eliminate Value-Added Tax on Olive Oil Sales
The tax cut is part of wider efforts to address the rising cost of living. The measure would eliminate VAT on olive oil until June 30th.
May. 1, 2024
Researchers Investigate Links Between MedDiet Adherence and Oral Health
The Mediterranean diet's antimicrobial and anti-inflammatory effects and its role in maintaining beneficial microorganisms are linked with positive oral health outcomes.
Mar. 13, 2024
Olive Oil Times Launches Ranking Data Portal
The portal lists the most-awarded producers and brands, updated in real-time, along with detailed historical results data by hemisphere, country, cultivar and organic classification
Apr. 12, 2024
Global Production May Exceed Expectations, but Not Enough to Move Prices
Analysts predict climate change will result in new price dynamics, with high-quality extra virgin olive oil and other market segments behaving differently.
May. 28, 2024
East Asian Producers Show Award-Winning Quality on World Stage
Producers from China and Japan combined to earn ten awards at the 2024 World Olive Oil Competition.
Aug. 7, 2023
In Greece, Olive Oil Remains Absent from Restaurant and Tavern Tables
The use of bulk olive oil in cruets for customer consumption has been banned in eateries since 2018. However, sealed, non-refillable bottles have failed to replace them.
May. 16, 2024
U.S. Olive Oil Producers Achieve Record-Breaking Success at World Competition
Olive oil producers from five states combined to earn 95 awards, exceeding the previous record of 94 set in 2022.