What does “finishing oil” make you think of? Perhaps the last step of lacquering wood or a hair product for healthy shine.
In Italian cuisine, it’s the filo d’olio (drizzle of olive oil) you top your food with just before serving to impart rich flavor, texture, and sometimes color to your plate.
If you are not already doing this, try it! Think of it as a condiment to add vegetal, peppery and almond notes to your food while adding vitamin E to you diet.
A nice finishing oil will be a small bottle and cost more than the stuff you cook with but when used sparingly, just a filo, the bottle can stretch for a long time. My finishing oils are usually souvenirs that I picked up from trips (I’m talking about Hudson Valley, you don’t have to go to the Mediterranean) so I’m reminded of a fun memory every time I use it.
Note that these often darker green olive oils do not age like wine – they can go rancid within two years.
Here are some key vocabulary words the describe the perfect finishing oil:
Floreale: Floral. A fine finishing oil should be aromatic.
Carciofo: Artichoke. This vegetal note implies freshness and is always found in high quality olive oils.
Erbaceo: Herbs. Imagine fresh cut green Italian herbs.
Amaro: Bitter. An almond bitterness adds depth to the fresh flavors.
I hope you add un filo d’olio to your next plate of pasta, fish, salad or soup! Are you interested in learning more about Italian olive oil? Book a workshop here!
P.S. While writing this newsletter I came across an article titled “Can Dogs Have Olive Oil?”. Ummm… it’s probably not poison for them, but just no.