An experimental investigation was carried out with the aim to assess the influence of the chemical character-istics of the extra virgin olive oil used in dough formulation of bakery products on the evolution of hydrolytic and oxidative lipid fraction degradation, by means of the determinations of free fatty acids, peroxide value, specific absorption at 232 and 270 nm, as well as volatile and polar compounds. At this purpose, three differ-ent monovarietal extra virgin olive oils, cultivars Bosana, Coratina and Ogliarola barese (named Ogliarola), having different chemical composition, were tested and used in the taralli production recipes. The obtained data showed that oxidized triacylglycerols significantly increased during storage irrespective of the oils used in dough formulation, whereas peroxide value, K 232 and polar compounds significantly increased only in taralli prepared with Bosana oil; all others parameters did not show significant differences. In any case, a different lipid degradation was observed in function of the utilized oils. In particular, when Coratina oil was used, a significant lesser oxidative degradation was observed, probably due to both the higher content of antioxidants (total phenols and carotenoids) and the lower content of substances characterized by pro-oxidant activity (oxidized triacylglycerols and diacylglycerols) than those of Bosana and Ogliarola oils. The results of the volatile compounds confirm the more susceptibility to oxidation of taralli made with Bosana oil. The research assessed the importance of the chemical composition of extra virgin olive oil used in the ingredient formulation of taralli.