Why do chefs finish with olive oil?

Question

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.

Answer

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

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