What is finishing oil in cooking?

"Finishing oil" is not a standard term in cooking. It's possible you're referring to one of these things:

1. Oil used for finishing a dish: This is a common practice where a small amount of oil is drizzled or stirred into a dish at the very end of cooking to add flavor, sheen, and richness. Examples include:

* Olive oil on pasta, roasted vegetables, or salads.

* Sesame oil on stir-fries, noodles, or rice.

* Truffle oil on pasta, risotto, or eggs.

2. Oil used for pan-frying: Some cooks use a specific oil for pan-frying that has a high smoke point, like grapeseed oil or avocado oil. They may then finish the dish with a different oil, like olive oil, for flavor.

3. Oil used for flavoring: Some oils, like infused oils (e.g., garlic oil, chili oil) are used as a flavoring agent rather than for cooking. These are often added at the end of cooking to enhance the taste.

4. Misunderstanding of a term: It's possible you heard the term "finishing oil" used incorrectly. If you can provide more context, I might be able to help you understand what was meant.

To clarify:

Please provide more details about the situation where you heard the term "finishing oil". For example:

* What dish was being prepared?

* How was the oil being used?

* What kind of oil was it?

With more information, I can give you a more accurate answer.