Do you season first then drizzle oil or vice versa?
Some recipes say season first then drizzle oil but I find that sometimes the oil “washes away” the seasoning. Maybe the oil on top is sealing in the flavor?
If I drizzle first then season I find that the oil “holds” the seasoning on the meat, veggies, etc. But I wonder if it prevents the seasoning from penetrating the food.
I do both but wonder if it makes a difference. I’d like to hear how some of you do it.