I watch cooking shows often. I see chefs finish a dish with olive oil.
Why do chef's finish their dish with olive oil? What is the reasoning for this?
Is it purely a presentation or is it just taste? I know olive oil isn't the most pleasant thing to eat by itself.
Best Answer
For an astringent/bitter twist to the flavour, for a scent, and the visual gloss effect **
Mediterranean people have been doing this for centuries
For best effect they are probably using a first cold press oil (Extra-virgin) from young olive trees (less than 50 years old). It is often quite green in colour and has a pungent and astringent odour
These are often only available from boutique olive farmers, in expensive small quantities e.g. Rangihoua Estate or Azzuro Groves. Expect prices around NZ$50 to NZ$100 per litre
It is sort of similar in concept to squeezing a fresh lemon over a dish
It's a bit over fashionable at the moment, but in some dishes it really works
** the three s's - sap(or), scent, shine