Think about the last truly memorable meal you had. What elevated it from merely good to exceptional? Often, it’s the final touch, a subtle flourish that ties everything together. While cooking oils are the workhorses of the kitchen, handling the heat and preventing sticking, finishing oils are the artists, adding layers of flavour, aroma, and richness right before the dish hits the table. They aren’t meant for the frying pan; their delicate nature means high heat would destroy their unique characteristics. Instead, they are drizzled, dashed, and dotted onto finished plates, transforming the ordinary into something special.
Using a finishing oil is like adding a perfectly chosen accessory to an outfit. It completes the look, adds personality, and draws attention to the best features. A splash of deep green olive oil over ripe tomatoes, a nutty swirl of walnut oil on a beet salad, or a fragrant drizzle of toasted sesame oil over noodles – these small additions make a significant impact on the final taste and overall dining experience. They introduce aromas that tantalize before the first bite and add a luxurious mouthfeel that coats the palate.
Why Bother with Finishing Oils?
You might wonder if investing in separate oils just for drizzling is worthwhile. Absolutely! Cooking oils, even good quality ones, often have their flavours muted or altered by heat. Finishing oils, typically unrefined or cold-pressed, retain their full, complex character. Here’s why they deserve a spot in your pantry:
- Flavour Enhancement: This is their primary job. A fruity olive oil can brighten vegetables, a toasted nut oil can add depth to grains, and an infused chili oil can provide a welcome kick of heat. They complement and elevate the existing flavours in your dish.
- Aromatic Appeal: Much of taste is linked to smell. Finishing oils release beautiful aromas when drizzled onto warm food, enhancing the sensory experience before you even take a bite. Think of the grassy scent of fresh EVOO or the deep toastiness of sesame oil.
- Texture and Mouthfeel: Oils add a silky richness and luxurious texture. A finishing oil can lend smoothness to soups, provide a pleasant coating for salads, and add moisture to grilled meats or fish.
- Visual Appeal: Let’s be honest, we eat with our eyes first. A swirl of vibrant green pumpkin seed oil or golden hazelnut oil adds colour and visual interest, making the plate look more appetising and professional.
Choosing Your Finishing Touches
Not all oils are created equal, especially when it comes to finishing. The key is to select oils prized for their flavour and aroma, often extracted using methods that preserve these qualities, like cold-pressing. While smoke point isn’t a primary concern since you won’t be heating them, it’s a good indicator that these oils are generally unsuitable for cooking. Look for oils specifically labelled as ‘extra virgin’, ‘cold-pressed’, or ‘unrefined’ when seeking distinct finishing characteristics.
Extra Virgin Olive Oil (EVOO): The Versatile Classic
The undisputed king of finishing oils for many, Extra Virgin Olive Oil is a staple for good reason. However, ‘EVOO’ isn’t a single flavour profile. Depending on the olive varietal, region, and harvest time, it can range from intensely grassy and peppery to mild, buttery, and fruity. A robust, pungent EVOO is fantastic drizzled over grilled steak, hearty bean soups, or bitter greens. A more delicate, fruity EVOO shines on fish, fresh cheeses like mozzarella or burrata, simple pasta dishes, and even vanilla ice cream with a sprinkle of sea salt. Experimenting with different EVOOs is a journey in itself.
Nut Oils: Earthy and Elegant
Nut oils offer a wonderful spectrum of flavours, adding warmth and complexity.
Walnut Oil: Often available in toasted and untoasted varieties. The toasted version offers a deeper, more pronounced nutty flavour. Walnut oil is delicate and pairs beautifully with bitter greens like endive or radicchio, goat cheese, roasted vegetables (especially root vegetables), and adds a certain ‘je ne sais quoi’ to simple vinaigrettes. It can go rancid relatively quickly, so buy small bottles and store them properly.
Hazelnut Oil: Rich, buttery, and slightly sweet with a distinct roasted hazelnut aroma. It’s fantastic on salads, especially those featuring pears or apples. Drizzle it over grilled fish, asparagus, or green beans. It can also add a sophisticated note to baked goods or drizzled over pancakes.
Pistachio Oil: Less common but truly special. This oil boasts a vibrant green hue and the unmistakable, slightly sweet flavour of pistachios. Use it to dress salads, finish risotto, drizzle over grilled lamb or scallops, or even enhance pistachio-based desserts.
Almond Oil: Typically milder than other nut oils, offering a subtle, slightly sweet nuttiness. It works well in light vinaigrettes, drizzled over poached fish, or used to finish desserts featuring almonds or fruit.
Important Storage Note: Nut oils, particularly walnut and flaxseed, are sensitive to heat, light, and air. Store them in a cool, dark place, preferably the refrigerator after opening, to slow down rancidity. Always smell them before use; a bitter or stale smell indicates they’ve gone bad.
Seed Oils: Bold and Distinctive
Seed oils provide another palette of unique flavours for finishing dishes.
Toasted Sesame Oil: A powerhouse of flavour and aroma, essential in many Asian cuisines. Made from toasted sesame seeds, it has a deep, nutty, slightly smoky taste. Use it sparingly, as a little goes a long way. Drizzle it over stir-fries (after cooking), noodle dishes, soups, steamed vegetables, or incorporate it into dipping sauces and dressings.
Pumpkin Seed Oil (Styrian): Hailing typically from Austria, this oil is thick, dark green (almost black), and possesses an intense, nutty flavour reminiscent of roasted pumpkin seeds. It’s traditionally used on salads (often with a splash of apple cider vinegar), drizzled over creamy vegetable soups, potato salad, or famously, vanilla ice cream for a surprising sweet-savoury combination.
Flaxseed Oil: Known for its distinct nutty, sometimes slightly bitter taste. While often consumed for nutritional reasons, it can be used as a finishing oil in small amounts. Add it to smoothies, yogurt, cottage cheese, or drizzle over salads and dips like hummus. Crucially, it should never be heated.
Infused Oils: Targeted Flavour Boosts
These are typically base oils (often olive oil) infused with other ingredients like garlic, chili peppers, herbs (basil, rosemary, thyme), lemon, or truffle. They offer a convenient way to add a specific flavour dimension. A drizzle of chili oil adds instant heat to pizza or noodles, garlic oil enhances bruschetta or roasted vegetables, and truffle oil (use very sparingly!) adds an earthy luxury to pasta, risotto, or even popcorn.
Mastering the Drizzle: How to Use Finishing Oils
Using finishing oils effectively is simple but requires a light touch.
- Add Last: Always add finishing oils *after* cooking is complete, just before serving. This preserves their delicate flavours and aromas.
- Less is More: Start with a small amount, like a teaspoon or two. You can always add more, but you can’t take it away. The goal is to enhance, not overwhelm.
- Consider the Base: Think about the dominant flavours in your dish. Choose an oil that complements them. A delicate fish might benefit from a light almond or lemon-infused oil, while a robust lentil soup could handle a peppery EVOO or pumpkin seed oil.
- Warm Food Advantage: Drizzling oil over warm food helps to release its aromas more effectively, enhancing the overall sensory experience.
- Experiment Freely: The best way to learn is to taste! Try different oils on various foods to discover your favourite pairings. Drizzle some walnut oil on your morning oatmeal or try pumpkin seed oil over roasted squash.
Verified Tip: Cold-pressed extraction methods are generally preferred for high-quality finishing oils. This process avoids heat and chemical solvents, helping to retain the oil’s natural flavour, aroma, colour, and nutritional integrity. Look for ‘cold-pressed’ or ‘expeller-pressed’ on the label for oils intended for finishing.
The Finishing Touch
Incorporating finishing oils into your cooking repertoire is an easy yet impactful way to elevate your dishes. It’s about adding that final layer of complexity, aroma, and visual appeal that distinguishes a good meal from a great one. From the ubiquitous extra virgin olive oil to the more exotic pistachio or pumpkin seed oils, there’s a world of flavour waiting to be explored. Don’t be afraid to experiment, trust your palate, and discover how a simple drizzle can transform your everyday cooking into something truly special.
