Olive Oil with Truffles

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: 13 mins
• Yields: 1 cup

Ingredients

• 2 -3  truffles in brine
• 1  cup  fruity extra virgin olive oil
• 1⁄2 teaspoon  fresh coarsely-ground black pepper, to taste

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.