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.
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
The reason is to enhance the presentation. Oil or butter gives a gleam to the dish. As TFD indicates, you can (should) use a quality extra virgin olive oil (EVOO) for added flavor, but the real reason is plate appeal.
olive oil adds a flavor and mouth-feel that most people find pleasant, and it is very effective even in small amounts. BUT, it is sensitive to heat and its taste changes quite rapidly when in a hot pan, so this is why your add some at the end.
I personally may start a dish with an olive oil soffritto and then add some more olive oil at the end, if I feel that it is a useful addition.
Another thing to keep in mind is that everybody "knows" that olive oil is super healthy and good for you. Therefore if you want to make your dish glisten, might as well use olive oil.
After all, the Mediterranean Diet uses a lot of olive oil and those people don't get heart disease, right? In reality, the answer isn't as simple as that of course, but it certainly won't hurt you and may indeed have some benefits, especially if it is used instead of seed oils.
