Finishing olive oil refers to a high-quality olive oil drizzled over a dish at the end of the cooking process to enhance its flavor and texture. It's used as a final touch rather than for cooking.
Here's a more detailed breakdown:
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Purpose: Finishing oils are primarily used to add a final layer of flavor, aroma, and a luxurious mouthfeel to a dish. They are not meant to withstand high heat, which can degrade their delicate flavors and aromas.
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Quality: Typically, finishing oils are extra virgin olive oils (EVOO) of exceptional quality. They often possess distinct flavor profiles, such as fruity, peppery, or grassy notes. The quality of the oil significantly impacts the final flavor of the dish.
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Application: Finishing oil is typically drizzled or spooned over the dish just before serving. This allows the oil's flavors and aromas to remain prominent.
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Examples:
- Drizzling EVOO over grilled vegetables.
- Adding a swirl of oil to a bowl of soup or pasta.
- Finishing a piece of grilled fish or meat with a high-quality oil.
- Drizzling on salads
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Why not cook with it?: High heat can diminish the delicate flavors and health benefits of a quality extra virgin olive oil. It’s best to use cooking olive oil for cooking and save the premium finishing oil to appreciate its full flavor profile at the end.
Essentially, finishing olive oil is the culinary equivalent of adding a final flourish to a painting - the final detail that elevates the entire dish.
