Let us explain.
At one of the first restaurants where I was a line-cook, we had three different types of oil on heavy rotation. The first was a standard, no-fuss vegetable oil used primarily for filling the deep fryer. The second was a fancy-seeming extra-virgin olive oil—a “finishing oil”—which was used judiciously, primarily by the chef who drizzled a bit of it onto plates just before they went out to the dining room.
I never encountered that strange blended oil after I left that job, but I started to think about it again a few years back when, after , I finally got serious about stocking high-quality extra-virgin olive oil exclusively. I quickly ran into two problems. The first was that my favorite brands were—a small-ish bottle could easily add twenty dollars to my grocery bill—and disappeared alarmingly fast.these oils tasted.
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