Name: Truffle Oil (Gift Size)
Brand: Truffleist
Price: 12.00 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. 2 FL oz. (60ml) 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

<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. 2 FL oz. (60ml) 
<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>
<div>
Ingredients: Italian olive oil, Black Summer Truffles (Tuber aestivum), truffle flavoring
</div>
</div>

Truffle Oil, Truffle Products, Truffle Gift, Truffle Pesto

Truffle Oil, Truffle Products, Truffle Gift

Truffle Oil (Gift Size)

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Ingredients 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan cheese 1/4 cup extra virgin olive oil 1⁄4 cup Truffle Oil by The Truffleist 1/3 cup toasted hazelnuts 3 cloves garlic, minced 1⁄2 tsp Kosher salt Freshly ground black pepper, to taste Directions Place the basil leaves and hazelnuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Add salt and freshly ground black pepper to taste.

Ingredients
<ul>
<li>2 cups fresh basil leaves, packed</li>
<li>1/2 cup freshly grated Parmesan cheese</li>
<li>1/4 cup extra virgin olive oil</li>
<li>1⁄4 cup <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">Truffle Oil by The Truffleist</a>
</li>
<li>1/3 cup toasted hazelnuts</li>
<li>3 cloves garlic, minced</li>
<li>1⁄2 tsp Kosher salt</li>
<li>Freshly ground black pepper, to taste</li>
</ul>
Directions
<ol>
<li>Place the basil leaves and hazelnuts into the bowl of a food processor and pulse several times.</li>
<li>Add the garlic and Parmesan or Romano cheese and pulse several times more.</li>
<li>Scrape down the sides of the food processor with a rubber spatula.</li>
<li>While the food processor is running, slowly add the olive oil in a steady small stream.</li>
<li>Add salt and freshly ground black pepper to taste.</li>
</ol>

Truffled Basil-Hazelnut Pesto

Ingredients 2 tablespoons Truffle Butter by The Truffleist 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1⁄2 cup dry white wine 1⁄4 tsp Truffle Salt by The Truffleist 1⁄4 tsp kosher salt 1⁄8 teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper 1 3⁄4 pounds large or extra-large shrimp, shelled 1⁄3 cup chopped parsley Freshly squeezed juice of half a lemon Cooked pasta or crusty bread Directions In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Ingredients
<ul>
<li>2 tablespoons <a href="/products/truffle-butter" target="_blank">Truffle Butter by The Truffleist </a>
</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>4 garlic cloves, minced</li>
<li>1⁄2 cup dry white wine 1⁄4 tsp <a href="/products/truffle-salt" target="_blank">Truffle Salt by The Truffleist </a>
</li>
<li>1⁄4 tsp kosher salt</li>
<li>1⁄8 teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper</li>
<li>1 3⁄4 pounds large or extra-large shrimp, shelled</li>
<li>1⁄3 cup chopped parsley Freshly squeezed juice of half a lemon Cooked pasta or crusty bread</li>
</ul>
Directions
<ol>
<li>In a large skillet, melt butter with olive oil.</li>
<li>Add garlic and sauté until fragrant, about 1 minute.</li>
<li>Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.</li>
<li>Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.</li>
<li>Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.</li>
</ol>

Truffle Oil (Gift Size)

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Truffled Shrimp Scampi

Truffled Basil-Hazelnut Pesto

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