Give your pizza that special touch with a range of seasonings and olive oils!

Why drizzle olive oil on pizza after baking?
A good olive oil brings the flavours of the pizza together. It rounds off the tomato sauce, cheese and toppings, adding depth without overpowering them. A light drizzle over the crust just after baking also gives it a gentle shine and helps it stay pleasantly moist rather than dry.

Should oil be added before or after baking?
As a rule, high-quality cold-pressed oils are best added after baking. Delicate extra virgin olive oil or aromatic oils, such as truffle or garlic oil, can lose their fine flavour and turn bitter when exposed to the extreme heat of a pizza oven. The exception is a small amount of heat-stable oil on the tomato sauce before baking to help prevent it from drying out. Save the finer oils for the finishing touch.

What is the difference between extra virgin olive oil and flavoured oils?
Classic extra virgin olive oil has its own natural character, ranging from mild and fruity to grassy with a gently peppery finish, depending on the olive variety. Flavoured oils use olive oil as a base and are carefully infused with natural ingredients. Chilli oils add heat, while garlic, porcini or Mediterranean herb oils bring targeted flavour without the need to chop fresh ingredients.

How should flavoured oils be used on pizza?
With intense oils, especially chilli oil or truffle oil, a little goes a long way. Use a bottle with a pourer or a practical oil spray to apply a very fine, even drizzle over the hot pizza. A few drops are usually enough to enhance the flavour without making the base oily or soft.