The popularity of pizza doesn’t need to be emphasized, but the new findings from a study published in the journal Foods certainly should. Among the key findings is the fact that olive oil has a significant sensory and chemical effect on Neapolitan pizza (Napoletana), improving its quality. <\/p>\n
We found that different extra virgin olive oils (EVOO) significantly affect the final flavor of pizza. The study authors focused on Neapolitan pizza with the TSG (Traditional Status Guaranteed) certificate, which standardizes the ingredients and production process involved in making the pizza. TSG Neapolitan pizza comes in two versions, Margherita or Marinara, and extra virgin olive oil is a key ingredient in both types. <\/p>\n
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The study tested three different olive oils. One was a lower-quality refined olive oil, the other a commercial extra virgin olive oil, and the third a high-quality monovarietal extra virgin olive oil produced from the Ottobratica olive variety. Three pizzas were analyzed before and after baking in the oven. <\/p>\n
Acid and peroxide values \u200b\u200band spectrophotometric indices were used to evaluate olive oil samples. Extensive analyses were also conducted on all pizza toppings. The olive oil was mixed with other ingredients, such as tomatoes, to assess oxidation, the presence of polyphenols and other factors. <\/p>\n
Both extra virgin olive oils scored higher than the refined olive oil. The analysis also revealed that the antioxidants in the extra virgin olive oils protected the tomatoes during cooking. In addition, a panel of twelve judges conducted a blind sensory analysis immediately after preparation of all three pizzas, tasting them in random order. <\/p>\n
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The analysis showed a better flavor profile for pizza made with extra virgin olive oil than the Ottobratica variety, which scored significantly higher in overall flavor, tomato flavor, and olive oil to other ingredients ratio. The scientists linked the Ottobratica results to its higher nutritional and antioxidant content, which affected the nutritional profile of the pizza, and therefore improved its flavor. So, things are very clear \u2013 the next time you make pizza, and especially if you want to impress those you are preparing it for, enrich this most famous Italian dish with a few drops of Orgula premium olive oils. Bon appetit! <\/p>\n","protected":false},"excerpt":{"rendered":"
The popularity of pizza should not be emphasized, but the new conclusions shown by the study published in the magazine Foods certainly should.<\/p>\n","protected":false},"author":2,"featured_media":5113,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-5114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips"],"acf":[],"_links":{"self":[{"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/posts\/5114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/comments?post=5114"}],"version-history":[{"count":0,"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/posts\/5114\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/media\/5113"}],"wp:attachment":[{"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/media?parent=5114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/categories?post=5114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/orgula.hr\/en\/wp-json\/wp\/v2\/tags?post=5114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}