Olive oil is often used at the beginning of cooking, but its most expressive moment can come at the end. A final drizzle carries aroma directly to the table.
1. Over warm vegetables
Roast carrots, courgettes, peppers, or aubergine until tender. Finish with olive oil, flaky salt, and a few fresh herbs. The heat opens the aroma without hiding the vegetable.
2. Through a bright dressing
Whisk olive oil with lemon, vinegar, or a little mustard. Taste before adding more salt. A balanced dressing should feel lively but still allow the main ingredient to stay clear.
3. On bread and soft cheese
Warm bread is one of the best ways to understand an oil. Add a little soft cheese, ripe tomato, or grilled fruit and let the contrast do the work.
The trick is restraint. Use enough to connect the dish, then stop while the flavour still feels fresh.
