Expert Reasons You Should be Using Finishing Oils in Your Soup.

“Finishing oil is a trick that restaurants use all the time. During my Michelin days, we finished our soups, proteins, and various dishes with high-quality olive oils. They add shine, luster, and an extra coating to enrich the mouthfeel (and moisture to an extent) of the product being blessed with it. Adding a drizzle of oil also looks super clean and sexy, especially on soups.” - Chef Mario

“Extra virgin olive oil in creams and soups, or as a final phase of the garnish, has aromatic, olfactory and gustatory characters. When used as a final touch to a hot soup, it releases its polyphenols.” - Chef Paolo Cappuccio

“When your soup is done, finish each bowl with a garnish that contrasts in taste, color, texture or all of the above. This final touch adds a lot... A spiral of good olive oil to finish and some coarse sea salt can do wonders.” - Melissa Clark for the NYT

“I like adding finishing oil to soup to bring the olive oil flavor back and add some richness too!” - Chef Sami Udell

“Whenever I find a dish is missing something, what it's missing, more often than not, is olive oil. Not in the dish, necessarily, but on it.” - Sheela Prakash for Epicurious

“A finishing swirl of oil not only makes a humble bowl of soup look restaurant-worthy, it can also add a whole new dimension of flavor, taking a soup from so-so to spectacular.” - Anjali Prasertong for The Kitchn