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Pizza & olive oil test




This week we had a difficult task ahead of us. We decided to take the matter into our own hands and test the fresh pizzas from Albert Heijn, a supermarket chain in the Netherlands. The test panel consisted of Ridder, Valerie, Lonneke, Thomas, Jari and Remco.
 
Maybe you’ve already seen them, our olive oil in a handy dosette (a hard plastic sachet). They are sold together with the fresh pizzas of Albert Heijn. Each pizza combined with a matching olive oil. For our test we chose the Pollo, the Salmone, the Tonno and the Caprese pizza. The fresh pizzas are baked at a temperature of 240 degrees within 6 to 8 minutes. For this test we used our Donna pizza oven and it didn’t take long before the room was filled with a delicious pizza smell.
 
Pizza Pollo with Al Rosmarino olive oil
First, the pizza pollo. The pizza was ready within the given 8 minutes so we quickly took it out of the oven. After adding the dosette with rosemary olive oil the tasting could begin. The diverse list of ingredients on the pizza came together perfectly. The chicken strips were well cooked, the crust was crispy, and the grana padono was molten. And we think the rosemary olive oil matches perfectly with the pizza. Whether everybody was hungry or just curious, the first pizza of the day was eaten in a blink of a second.
 

Pizza Salmone with Al Limone olive oil
A pizza with hot smoked salmon and mozzarella. We can tell you, it was delicious. The salmon was cooked after approximately 7 minutes and again the pizza’s crust was crispy. The pizza Salmone comes with Lemon olive oil and this gives it a refreshing kick. Again, great olive oil choice.
 
Pizza Tonno with Al Rosmarino olive oil
The second pizza with fish today. After the pizza salmone the test team was very curious about the tuna version. Meanwhile the pizza oven was becoming steaming hot  so it didn’t take too long before the pizza Tonno was ready for testing. The pizza with tuna, roma tomatoes, mozzarella and red onions was also combined with a rosemary olive oil dosette. But yet again it was a match made in heaven. Even better than the pizza pollo. The full flavor of the tuna combines perfectly with the spicy rosemary olive oil.
 
Pizza Caprese with Al Basilico olive oil
And there it was, the last pizza for today. Fun fact, the pizza Caprese was our only vegan pizza today so the test team was most curious about this one. I mean no meat at all? The pizza Caprese included cherry tomatoes, mozzarella and fresh arugla. The basil olive oil gives this pizza an extra fresh taste.
 
After this delicious lunch the test team concluded that Albert Heijn did a good job with combining the pizzas with the different olive oils. Last tip from the test team: if you like it a bit more spicy, try our Al Peperoncino olive oil, it’s great with every kind of pizza.
 

Written by - Lonneke Mulder

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