5 Good Reasons to Buy Our Olive Oil for Pizza.

Lumìa, our olive oil for pizza, is 100% Italian early-harvest extra virgin olive oil for the dough, the toppings and a raw finishing drizzle: walnut husk, red apple and a peppery finish. For an aromatic finish, pair it with our white and black truffle-infused olive oils.

Olive oil for pizza, an extra virgin olive oil used on the toppings before baking, in the pan or dough, and raw after the oven, shapes both the crust and the first bite. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, brings walnut husk and red apple to the nose and wild chicory with a peppery finish to the palate. Our truffle-infused oils, made for finishing, add the aroma of white or black truffle after baking.

5 Good Reasons to Buy Our Olive Oil for Pizza

1. Extra Virgin Olive Oil Is Part of Authentic Neapolitan Pizza

Neapolitan pizza, the style defined by the Associazione Verace Pizza Napoletana (AVPN), uses no fat in the dough but lists extra virgin olive oil among the toppings: the AVPN 2024 regulations call for 6 to 7 grams on a Margherita, poured in a spiral before baking. The European Union protects a related but separate specification, Pizza Napoletana STG, which also includes extra virgin olive oil on the Marinara and the Margherita. Extra virgin olive oil is the highest grade defined by the International Olive Council, and Lumìa is 100% Italian extra virgin olive oil.

2. A Peppery Finish Over Tomato, Mozzarella and Basil

A pizza finishing oil, raw oil drizzled after the pizza leaves the oven, is where Lumìa's character shows most, because heat no longer softens its aroma. Walnut husk and red apple meet the tomato, ideally San Marzano DOP, while wild chicory bitterness and a peppery finish cut through the richness of mozzarella di bufala and burrata. That peppery catch in fresh extra virgin olive oil is associated with oleocanthal, one of its phenolic compounds. Read more in our finishing olive oil.

3. For Pan Pizza, Pizza Bianca and Home-Oven Dough

Pan pizza, baked in an oiled pan until the bottom crisps, and pizza bianca, a white pizza of dough, oil, salt and rosemary, both depend on olive oil for their crust. Many home-oven recipes also add a little oil to the dough for a softer crumb; our guide to baking with olive oil explains how oil changes a dough. Lumìa works in the dough, the pan and on top; for the same oil with bread, see our olive oil for bread dipping.

4. Two Truffle-Infused Oils for After the Oven

Truffle-infused olive oils, extra virgin olive oils flavored with natural truffle aroma, are different from Lumìa: Lumìa is unflavored, and its taste comes from the olives alone; the infused oils add the aroma of truffle. Our White Truffle Oil suits pizza bianca, potato pizza and creamy cheeses; our Black Truffle Oil suits mushroom pizza. Both are made with extra virgin olive oil and natural truffle aroma, as stated on their labels. Not for cooking. For finishing. Add a few drops only after baking, because heat fades truffle aroma. To understand the difference, read what flavored olive oil is.

5. 100% Italian, Measured at Milling

Lumìa is 100% Italian extra virgin olive oil, early harvested in Fall 2025, cold-extracted in Italy and selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily. Its 2025 harvest analysis recorded 564 mg/kg of total polyphenols at milling and 0.13% free acidity; these measurements describe the oil at the time of analysis, not its current composition. For roasted vegetable toppings, see our Italian olive oil for vegetables.

How to Use Lumìa on Pizza

Lumìa goes on before and after baking; the truffle-infused oils go on only after.

1. Margherita: spread tomato and mozzarella, pour a thin spiral of Lumìa over the top before baking, and add basil after.
2. Marinara: tomato, garlic, oregano and a spiral of Lumìa before baking; a few raw drops after.
3. Pan pizza: oil the pan generously with Lumìa before stretching the dough, so the bottom fries as it bakes.
4. Pizza bianca or potato pizza: bake with Lumìa, salt and rosemary; after baking, finish with a few drops of white truffle-infused oil.
5. Mushroom pizza: bake with Lumìa; after baking, add a light drizzle of black truffle-infused oil just before slicing.

Making the dough yourself? See our olive oil for baking.

Quick Questions About Olive Oil for Pizza

Should you put olive oil on pizza?

Yes. Extra virgin olive oil goes on many pizzas as a topping, and a raw drizzle after baking adds aroma and a peppery finish. Some home and pan-pizza recipes also use it in the dough or the pan.

Do you add olive oil before or after baking pizza?

Both. Traditional Neapolitan pizza gets extra virgin olive oil over the toppings before baking; a small raw drizzle after baking keeps more of the oil's aroma. Truffle-infused oils go on only after baking.

Does pizza dough need olive oil?

Not always. Neapolitan pizza dough contains no added fat, only flour, water, salt and yeast. Many home-oven and pan-pizza recipes add some olive oil for a softer crumb.

Can you put truffle oil on pizza?

Yes, after baking. Add a few drops of white or black truffle-infused olive oil to pizza bianca, potato or mushroom pizza just before serving, because heat fades truffle aroma. They are not for cooking; they are for finishing.

Where can I buy Lumìa olive oil for pizza?

You can buy Lumìa directly from Milan Truffle on this page. Each 500 mL bottle of 100% Italian extra virgin olive oil is $55.

Have another question? Write to info@milantruffle.com.

Buy Lumìa Olive Oil for Pizza

Lumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. Making pasta on another night? See our Italian olive oil for pasta. For complete specifications and customer reviews, visit our original Lumìa Extra Virgin Olive Oil product page.