Prep 5 mins
Cook 8 mins
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.
- 2 -3 truffles in brine
- 1 cup fruity extra virgin olive oil
- 1⁄2 teaspoon fresh coarsely-ground black pepper, to taste
- Thinly slice the truffles.
- In a small frying pan, warm 4 tblsps of the olive oil over low heat, then add the sliced truffles and the pepper.
- Cook gently for a few minutes, watching carefully so that truffles dont brown.
- Dont let the mixture get too hot.
- Remove from the heat, let cool a little, and mix with remaining olive oil.
- Pour into a clean and dry 1-cup bottle and let stand 3-5 days, shaking from time to time.
- Store in a cool, dark place.
- This oil will keep for 6 months to a year.
Really really easy to do. Either my olive oil was too strong, which is possible, I used a very good one, or my truffles too small, but I would have liked a bit more truffle taste after steeping. But no problem, I'll just let it steep longer! And if I can get another couple of truffles, throw them in too! Made some very chic canapés for dinner this weekend though. I drizzled the oil on good bread slices, then topped with a slice of truffle.