Pairing Garlic and Chilli Pressed Olive Oil with Homemade Pizza: Your Guide to Getting It Right

Why garlic and chilli pressed olive oil makes homemade pizza better

Garlic and chilli pressed olive oil is not simply flavoured: it is obtained by co-milling fresh olives, garlic and chilli during extraction, which gives it an incomparable natural intensity. On a homemade pizza it adds relief and an aromatic depth that transforms even the most classic recipes.

• Fresh garlic brings out the tomato sauce and the vegetable toppings.
• Chilli wakes up the base and gives it character, without masking the other ingredients.
• The garlic-chilli duo evokes the Calabrian tradition, a region where pizza and spicy oil are inseparable.

For an authentic result, go for an oil obtained by co-milling, such as the organic garlic and chilli olive oil, and find out how to personalise your table with a made-to-measure bottle of olive oil for a one-of-a-kind experience.

How to use garlic and chilli olive oil on homemade pizza

When should you add it?

1. Before baking: Lightly brush the edge of the base for a golden, fragrant crust.
2. After baking: Pour a generous drizzle just before serving to preserve the freshness of the aromas.
3. As a finishing touch: Add a few drops to each slice to adjust the intensity to taste.

Each of these methods has its merits: before baking, the oil infuses into the base; after baking, it keeps all its liveliness. To discover other ways to lift your dishes, explore the range of flavoured oils.

The toppings that love garlic and chilli oil

• Classic Margherita: the heat of the chilli lifts the sweetness of the mozzarella.
• Seasonal vegetable pizza: garlic brings out peppers, courgettes or aubergines.
• Calabrian pizza: spicy sausage, red onions, black olives, all magnified by the spicy oil.

The olive variety used for the co-milling matters too: Calabrian Carolea, for example, gives a mild, fruity oil, ideal for balancing the strength of the chilli.

Mistakes to avoid and tasting tips

Common mistakes

1. Using an oil flavoured by adding aroma: the taste is often artificial and less complex.
2. Using too much: the chilli can take over, so add it gradually.
3. Forgetting the quality of the base: a good oil will not make up for a neglected dough.

Tips for an Italian table experience

• Serve the oil separately, in a small carafe, so everyone can help themselves as they like.
• For a convivial dinner, personalise a bottle with the configurator: guaranteed effect on the table!
• Discover table service and professional catering on the personalisation for establishments page.

Checklist for a successful pairing

1. Go for an oil obtained by co-milling garlic, chilli and olives.
2. Test the amount on one slice before serving the whole pizza.
3. Match the oil to the topping: the milder the topping, the more expressive the oil can be.

Frequently asked questions

How much garlic and chilli olive oil should you add to a pizza?

Start with a teaspoon per pizza, then adjust to taste. The oil is powerful: better to add more than to overdo it.

Can garlic and chilli olive oil be used for baking the pizza?

Yes, brush the edge of the base before baking. To preserve the fresh aromas, add some after baking too.

What is the difference between an infused olive oil and a chilli pressed oil?

The pressed oil is obtained by co-milling the chilli and the garlic with the olives, which gives a more authentic, deeper taste than adding aromas after extraction.