What is EVOO on pizza

What exactly is Evoo food?

EVOO is manufactured by crushing olives into a pulp using only force rather than heat or chemicals, as in the creation of other olive oils. The pleasant, pure oil is then filtered and bottled as extra virgin olive oil. To be labeled EVOO, this oil must also contain less than 0.8 percent oleic acid.

What is the meaning of EVOO in cooking?

The term “EVOO” stands for “extra virgin olive oil.” 
Rachel Ray, renowned chef, popularized the use of this word. It has subsequently gone beyond her presentations to broader audience. 
While professional chefs and food critics typically use various terminology to refer to their olive oil, the convenient abbreviation is ideal for saving few words or letters when addressing this ubiquitous kitchen condiment.

EVOO Pizza

Although olive oil (and olives in general) play an important role in many Italian cuisines, pizza is one of the greatest ways to highlight the flavor of your favorite EVOO. You don’t want to cook much of your olive oil with your pizza. While some top Italian chefs recommend sprinkling olive oil on your pizza before it cooks, they do do solely to assist the flavors marry and to spark chemical reactions with the compounds in your tomatoes. The olive oil you’ll taste is the substance you put on your pizza once it’s finished cooking.

What exactly is EVOO pizza sauce?

One of the most pricey forms of olive oil is extra virgin olive oil or EVOO. It’s a high-quality unrefined olive oil with a unique, fruity flavor. Extra virgin olive oil is cold-pressed and must pass a battery of tests before it can be branded as such.


This appears to be a subject of anxiety for a few people. It is, without a doubt, a valid question. Extra Virgin Olive Oil (EVOO) has a smoke point of around 215°C. The recommended temperature for Neapolitan pizza is 380-430°C (floor) and 485°C (top) (dome) (dome). The components require some time to warm up. They don’t quickly heat up to the same temperature as the oven.

what is evoo on pizza

Important Tips: EVOO on pizza

“Despite being brief (90 seconds), the pizza baking process reduces the phenolic fraction in extra virgin olive oil, both simple (OHTY, Ty) and complex (OHTY-EDA, OHTY-EA, Ty-EA), as well as lignans (PR+Ac-PR).” This implies that, from a nutritional standpoint, it is preferable to garnish pizza with extra virgin olive oil after baking; this maximizes the intake of its natural, bioactive, and beneficia

l components. Still, from a nutritional standpoint, the short baking time (60-90 seconds) is insufficient to carbonize the contact surface and reach the smoking point of extra virgin olive oil (210-220 °C); thus, the possibility of harmful compounds such as acrylamide forming in the pizza during baking can be ruled out.” – The Artisanal Process of Neapolitan Pizza – A Scientific Guide.

EVOO on pizza Test

Although EVOO is needed for Verace Pizza Napoletana, high-oleic sunflower oil may be used in its stead. In terms of saturated fat content, high-oleic sunflower oil is equivalent to EVOO; however, it has no flavor. However, it will boost the taste of the other components because fat, in general, may transmit odors.

EVOO, on the other hand, has a rather bitter taste that may obscure the delicate smells of the tomato sauce. After all, whether you want the distinct flavor of the EVOO or to highlight the perfume of the tomato sauce is a matter of personal opinion.

Extra Virgin Olive Oil vs. Regular Olive Oil

The main difference between extra virgin olive oil and regular olive oil is the method of extracting the oil. As a result, they have different colors, tastes, and health properties.

There are several types of olive oil. One of the most costly varieties of olive oil is extra virgin olive oil, or EVOO. It’s a high-quality unrefined olive oil with a distinctive, fruity taste. Extra virgin olive oil is cold pressed and must pass a battery of tests before it can be labeled as such.

Regular olive oil, on the other hand, refers to any oil made from olives. Although it is occasionally cold pressed, some olive oil makers also utilize heat or chemicals to produce regular olive oil.

Most modifiers preceding olive oil, such “virgin” or “extra virgin,” allude to the manufacturing method. The least processed olive oils are extra virgin.

The maker cleans the oil using chemicals and then heats it. These methods extend the shelf life of the oil, which is good for the food sector, but they may also remove some of its advantages.

More polyphenols than normal olive oil, according to researchTrusted Source. Polyphenols are an antioxidant with several health advantages. Devitalization of Olive Oil Devitalization of Olive Oil

Many individuals prefer the flavor of extra virgin olive oil over processed olive oils. Extra virgin olive oil should taste little bit fruity, a touch bitter, like an olive, a little spicy

Overprocessing or poor oil can cause metallic, flavorless, or musty oil.

Many individuals prefer cold pressed, unfiltered, or stone pressed extra virgin olive oil. These methods avoid heating or filtration, which normally add chemicals to the oil.

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