The extra in extra virgin olive oil is a counter intuitive term; extra virgin olive oil is the highest quality olive oil, made from the finest olives with no extra additives whatsoever. It’s been said extra virgin olive oil isn’t made, it’s found. The great Greek poet Homer referred to olive oil as “liquid gold.” We couldn’t agree more. And fortunately, we know where to find the best liquid gold around: Liguria, Italy. Olives grow particularly well in this region of Italy because of its mild climate, and the oil made from them is famous for being some of the richest and healthiest in the world.
Practically its own food group in Italian cooking, olive oil is great for health and digestion. It contains vitamins, essential acids, and helps in digesting fatty substances. Extra virgin olive oil is substantially better for you because it retains the nutrients taken out in other forms of refined/processed olive oil. American author William Kennedy remarked on this saying, “Italians…seemed never to die. They eat olive oil all day long…and that’s what does it.”
Traditional Pizza Napoletana calls for a light drizzling of extra virgin olive oil, which is exactly what we give it. Except we actively search the Italian olive oil market to make sure we’re drizzling the best extra virgin olive oil currently available. Our constant and near obsessive quest for the best of the best ingredients makes our Pizza Napoletana not only authentic, but “The Best Pizza in New Jersey.”