In Europe, the Mediterranean countries especially, Extra Virgin Olive Oil is used as a finishing touch to add flavor, texture and complexity to dishes. Finishing a dish Extra Virgin Olive Oil involves drizzling a little on the dish just before serving. Comparable to a pat of butter onto a pancake, a small drizzle of Extra Virgin Olive Oil can add a lot to grilled steak, chicken, fish, steamed vegetables or potatoes.
Consider These Alternative Options For Extra Virgin Olive Oil:
A lean steak can taste dry and need a little flavor boost. Adding salt can help, but all it does is to stimulate saliva. A robust Olive Oil for example, replaces the flavor that a well-marbled steak has and adds a complicated, tenderness, and flavor. Top with a spoonful of sea salt to bring out the flavor in either the Olive Oil and the steak.
Broiled chicken breast can be dry; that's why usually a great chef will create a nice sauce for the chicken. Dark meat chicken tastes better mainly because the meat contains more chicken fat, but lean white meat poultry leaves a dry feel in the mouth.
Finishing chicken breasts with a generous drizzle of a mild to moderate olive oil, for example Koroneiki, a piece of lemon juice and a sprinkle of herbs creates a succulent and flavorful dish that is easy and healthy.
Because pork is such a lean meat, if a dip or tenderloin is well cooked, then it is going to need the help of a sauce or other finisher. A delicate and fruity olive oil, like as our Arbequina, complements the pork and adds moistness.
Drizzling your popcorn with Extra Virgin Olive Oil provides a wonderful base for your own custom seasoning mix. Or simply serving the popcorn alone with Extra Virgin Olive Oil will surely boost that bowl of popcorn into a tasty treat!
Quit, don't add the extra cheese to pizza; our Olive Oil and Balsamic Vinegar experts indicate that you drizzle a pungent Olive Oil, add a little something to the whole pie...from crust into sauce to toppings!
Olive Oil is wonderful as a finisher if you want to add a bit of European flare to a dish. A breaded veal cutlet topped with an egg is a la Holstein, but when finished using fresh, peppery olive oil, it becomes Veal Scallopini.
Broiled chicken in barbecue sauce is as American as the apple pie dessert, but using a Greek olive oil, some lemon and oregano, it changes to Greek chicken.
The options are really endless! Finish your favorite dish with a drizzle of your favorite extra virgin olive oil and taste the difference.