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Olive Oil with Truffles

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“From Aglaia Kremezi. This luxurious oil will taste best if you make it with fresh truffles, but it can also be made with good-quality whole truffles preserved in brine. To make truffle-flavoured bruschetta, toast slices of country bread, then, while they are still warm, rub a halved garlic clove over them and drizzle with this oil. Serve as an appetizer. For a real treat, mix a few tablespoonfuls of the oil with butter when making scrambled eggs. This has a 3-5 day standing time.”
READY IN:
13mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice the truffles.
  2. In a small frying pan, warm 4 tblsps of the olive oil over low heat, then add the sliced truffles and the pepper.
  3. Cook gently for a few minutes, watching carefully so that truffles don’t brown.
  4. Don’t let the mixture get too hot.
  5. Remove from the heat, let cool a little, and mix with remaining olive oil.
  6. Pour into a clean and dry 1-cup bottle and let stand 3-5 days, shaking from time to time.
  7. Store in a cool, dark place.
  8. This oil will keep for 6 months to a year.

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