Truffle-Infused Olive Oil

Infused oils are an easy and effective way to up your flavor game. Check out this beautiful and flavor packed recipe for Truffle-Infused Olive Oil from Infusing Flavors, to add some complexity and class to your dishes!

Truffle-Infused Olive Oil
Truffles are incredibly expensive, so making truffle oil can extend the use of a single truffle. Truffle oil is wonderful drizzled over mashed potatoes, scrambled eggs, and risotto. You can even use it on popcorn.

Makes ½ cup

Ingredients
1 or 2 small white or black truffles (not quite 1½ ounce total)
½ cup mild-flavored extra-virgin olive oil
Shave paper-thin slices of the truffles using a truffle slicer or madoline. The smaller and thinner the truffle pieces, the stronger the flavor of the finished oil.

Place the truffle slices in a small saucepan with the olive oil and warm gently over very low heat for 1 hour. Pour the infused olive oil into a small, sterile jar. Close the jar and place it in the refrigerator for 1 week to infuse.  After the oil has infused, pour it through a fine-mesh strainer or layers of cheesecloth to remove the pieces of truffle. (You can use the truffle pieces in one of these recipe suggestions  or toast some artisan bread and sprinkle it with some truffle pieces, a little of the oil, and some sea salt.) Pour the infused oil into a sterile bottle. Cap  and store in the refrigerator for up to 30 days.

Remember to take the oil out of the refrigerator about 30 minutes prior to using.

Erin’s Tip: Fresh truffles make the best infusion but you can use canned or frozen truffles too. It is important to understand that oil is not a method of preservation of truffles because there is a risk of botulism developing in the oxygen-free oil. Oil containing truffles must be refrigerated and used within 30 days.

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Ready to escape “vanilla” ho-hum recipes, embrace your culinary creativity, and taste something new? Yeah, we thought so. Pick up this cookbook–your ticket to a world of flavor.

Infusing Flavors features recipes to infuse mind-blowing flavors into teas, tisanes, bitters, liqueurs, aguas frescas, waters, vinegars, oils, gastriques, shrubs, ice creams, soft drinks, and more. Each section in the book is packed with unique recipes. You’ll learn which herbs, fruits, flowers, vegetables, and even seeds can be prepared and infused into all-natural food and drink recipes. With its emphasis on flavor infusions that stretch beyond your standard cocktail bitters, this book is a special treat for any food lover.

Here’s a taste of some of the ingredients you’ll use in Infusing Flavors:

Herbs and flowers – chamomile, lavender, lemongrass, rosemary, mint, sage, thyme, lemon verbena, ginger, basil

Fruits – cherry, peach, strawberries, raspberries, blackberries, blueberries, citrus (lemons and oranges), watermelon

Veggies, berries, and roots – celery, fennel, dandelion

The blending and infusing chapter, plus the diverse recipe sections of the cookbook, promise to keep readers enthralled and learning something they never guessed about these wide-ranging ingredients for flavor infusion. The book includes information about the following:

Peel-to-stem is the new nose-to-tail: introduction to the movement Blending Infusing Storing Experimenting with flavors Health benefits (including tips on growing your own fresh herbs)

The Recipes

Teas and tisanes – herbal and fruit; iced and hot

Honeys, sugars, and simple syrups

Extracts and bitters – from baker to bartender

Shrubs, switchels, and kombuchas

Soft drinks and infused waters (sodas, beer, and “ade”)

Flavored oils – the chef’s secret

Vinegars and gastriques

Broths

Desserts and sweets