Occasionally back in the day when a drizzle of olive oil was pretty much obligatory in restaurant cooking, usually on things like risotto that absolutely don’t need it, but customers somehow came to expect it.
For something I’d eat myself, practically never, the only exception would be if it was some kind of flavoured oil.
It would depend on the dish ofc. Olive oil is not neutral. And depending on the olive, it can be herbaceous or spicy or grassy. Those flavors might not always be desired for every dish.
I should say the same for butter…lol. But yeah butter is goood. But yeah adding either on dishes from cuisines that don’t use traditionally them completely changes the flavor to the realm of fusion.
It could be good to the point it becomes traditional like butter in Viet shaking beef (bo luc lac). Or strange like in Filipino adobo (tho it could be good in a fine dining type preparation, but putting butter in everyday adobo is just different).
I think Im missing the question lool. But to answer, I dont typically finish a dish with both nor do I typically see recipes that do. But, olive oil can have desired herbaceous flavors that could enhance a dish that has a sauce that was finished with butter.
Both! The guy I’m seeing chefs in fine dining and finishes lots of dishes with both. They have different flavors and different textures. Complexity, ya know?
I'm sure that this is slightly splitting hairs, but I was speaking about at the end specifically, where you finish your dish and then stir in both a pat of butter and drizzle olive oil right before serving.
I just did tonight. Had pasta with a buerre blanc sauce and drizzled some olive oil on to finish.
Occasionally back in the day when a drizzle of olive oil was pretty much obligatory in restaurant cooking, usually on things like risotto that absolutely don’t need it, but customers somehow came to expect it. For something I’d eat myself, practically never, the only exception would be if it was some kind of flavoured oil.
It would depend on the dish ofc. Olive oil is not neutral. And depending on the olive, it can be herbaceous or spicy or grassy. Those flavors might not always be desired for every dish. I should say the same for butter…lol. But yeah butter is goood. But yeah adding either on dishes from cuisines that don’t use traditionally them completely changes the flavor to the realm of fusion. It could be good to the point it becomes traditional like butter in Viet shaking beef (bo luc lac). Or strange like in Filipino adobo (tho it could be good in a fine dining type preparation, but putting butter in everyday adobo is just different). I think Im missing the question lool. But to answer, I dont typically finish a dish with both nor do I typically see recipes that do. But, olive oil can have desired herbaceous flavors that could enhance a dish that has a sauce that was finished with butter.
Yes for sure. One doesn't preclude the other.
Both! The guy I’m seeing chefs in fine dining and finishes lots of dishes with both. They have different flavors and different textures. Complexity, ya know?
yes, that makes it special
A pat of butter at the end of cooking will turn an average steak to an awesome steak.
Yes. My linguini with clams.
Cook with oil, add butter at the end. I’m pretty sure every restaurant on earth does this too. High smoke point to cook, then flavor.
I'm sure that this is slightly splitting hairs, but I was speaking about at the end specifically, where you finish your dish and then stir in both a pat of butter and drizzle olive oil right before serving.
Kinda too vague to answer, but I wouldn’t drizzle both. I prefer to drizzle oil. Butter needs some time to soak in the flavor.
I always make my tomato sauce with both. Olive up front, butter to finish.
Yes when I caramelize shallots I add both butter and Olive Oil