Name: Truffle Oil
Brand: Truffleist
Price: 28.00 USD
Availability: InStock

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blink - Truffleist

Italian olive oil infused with Black Summer truffles from Northern Italy. Our most versatile product, it is great tossed with popcorn or fries, drizzled over mac & cheese or risotto, in a vinaigrette, or to finish off cooked veggies. 8.5 fl. oz. (250ml) Drizzle over sauteed wild mushrooms, roasted beets Drizzle over Avocado Toast Drizzle on grilled breads, flatbreads, pizzas Add to confit garlic for a delicious base for any sauce Ingredients: Italian olive oil, Black Summer Truffles (Tuber aestivum), truffle flavoring See all recipes that use Truffle Oil.

<div class="product-text">
Italian olive oil infused with Black Summer truffles from Northern Italy. Our most versatile product, it is great tossed with popcorn or fries, drizzled over mac &amp; cheese or risotto, in a vinaigrette, or to finish off cooked veggies. 8.5 fl. oz. (250ml) 
<ul>
<li>Drizzle over sauteed wild mushrooms, roasted beets</li>
<li>Drizzle over Avocado Toast</li>
<li>Drizzle on grilled breads, flatbreads, pizzas</li>
<li>Add to confit garlic for a delicious base for any sauce</li>
</ul>
<ol></ol>
Ingredients: Italian olive oil, Black Summer Truffles (Tuber aestivum), truffle flavoring
<ol></ol>
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Truffle+Oil" target="_blank">Truffle Oil</a>.
</div>

Truffle Oil, Truffle Products, Truffle Pesto

Truffle Oil

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12 oz - lean high quality beef, such as tenderloin 1 Tbs - cornichons, grated 1 tsp - cornichon brine 1 Tbs - capers, finely minced 1 ea - shallot, finely minced 1 Tbs - parsley, finely chopped ¼ tsp - worcestershire sauce drizzle The Truffleist truffle oil 1 tsp - kosher salt 1 ea - egg yolk tt - flakey sea salt for serving: potato chips, toasts, etc Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled. While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl. Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well. Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly. Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.

12 oz - lean high quality beef, such as tenderloin
1 Tbs - cornichons, grated
1 tsp - cornichon brine
1 Tbs - capers, finely minced
1 ea - shallot, finely minced
1 Tbs - parsley, finely chopped
¼ tsp - worcestershire sauce
drizzle The <a href="https://www.truffleist.com/products/truffle-oil" target="_blank">Truffleist truffle oil</a>
1 tsp - kosher salt
1 ea - egg yolk
tt - flakey sea salt
for serving: potato chips, toasts, etc
Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled.
While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl. 
Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well. 
Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly.
Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.

Truffle Steak Tartare

Ingredients 3 cups Kalamata olives, pitted and drained 3 tablespoons fresh flat leaf parsley 2 tablespoons fresh rosemary 2 tablespoons red wine vinegar 1 tablespoon Truffle Oil by The Truffleist 1 clove garlic 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Directions Measure all of the ingredients for the tapenade into a food processor. Pulse until all ingredients are combined but maintain some rustic texture. Serve with toasted bread

Ingredients
<ul>
<li>3 cups Kalamata olives, pitted and drained</li>
<li>3 tablespoons fresh flat leaf parsley</li>
<li>2 tablespoons fresh rosemary</li>
<li>2 tablespoons red wine vinegar</li>
<li>1 tablespoon <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">Truffle Oil by The Truffleist</a>
</li>
<li>1 clove garlic</li>
<li>1/2 teaspoon kosher salt</li>
<li>1/4 teaspoon black pepper</li>
</ul>
Directions
<ol>
<li>Measure all of the ingredients for the tapenade into a food processor.</li>
<li>Pulse until all ingredients are combined but maintain some rustic texture.</li>
<li>Serve with toasted bread</li>
</ol>

Truffle Oil

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Truffled Olive Tapenade

Truffle Steak Tartare

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