TRUFFLED OLIVE OIL

TRUFFLE OIL

Many of you have left me comments about truffle oil, or expressed your doubts about its use and authenticity, so I have decided to write this article.

In my humble opinion, there is NO oil that can be truffled with natural truffle.

The aroma of the natural truffle is highly volatile, so in order to notice truffle flavour in an olive oil we would need a large amount of fresh truffle and the result would be a very expensive product and therefore not very attractive for sale.

Moreover, according to health regulations, "sterilised" truffles must be used, that is, dehydrated or freeze-dried, and during this process we "kill" the truffle, because it is left with hardly any aroma.

However, truffle oil is a very fashionable product, and in order to satisfy the high demand, the industry, as well as the more artisanal production, resorts to artificial flavourings. There are several reasons for this:

- There are water-soluble and fat-soluble artificial flavourings. It is obvious that the fat-soluble one is used for mixtures with oils and fats. The flavours of these flavourings depend on their quality.  I have suppliers who use their own essence, and it is very close to the natural flavour.

- The fresh truffle is a fungus and oil is not a preservation medium for it, and it can also develop botulism. A small mistake in the processing chain would have terrible consequences, which is one of the reasons why the health authorities demand freeze-dried or dehydrated truffles.

- To keep the price affordable.

I have no intention of despising our truffle oil, as it has a place in our cuisine, to season a multitude of dishes, pastas, rice, potatoes, seafood, fish and meat. The aroma and flavour of truffle oil combines perfectly with all of them and gives them powerful flavour notes.

You should know that truffled oil is perfect for bringing out the full flavour of our risottos and also works very well for pasta and meats because it adds extra juiciness and flavour.

Our truffled oil has proven to have a great ambivalence that comes from the richness of its aromas and the multiple nuances it is able to provide to many of our favourite dishes.

This product is a good substitute, which we can have available whenever we want.

Do you want to know how to truffle oil?

To obtain an olive oil flavoured with natural truffle, it is important that the oil is very smooth, to ensure that the touch of truffle does not go unnoticed, for example the single variety Cuquello oil from Olis Cuquello is perfect for truffling;

Ingredients:

- 250 Ml Oli Cuquello

- 15 gr Fresh truffle (Tuber melanosporum).

Preparation:

- Pour the Cuquello extra virgin olive oil into a hermetically sealed jar.

- Put the black truffle, previously grated or chopped, into the jar.

- Mix well and leave to macerate for 24 hours.

- To prevent it from losing its aromatic properties, you can keep it in the fridge.

- Remember to STRAIN THE TRUFFLE if you haven't used it in 10 days to prevent it from spoiling.

From here I invite you to experiment, taste and why not, share your ideas and recipes with our truffle oil, I leave you the link: https://www.delitapas.com/es/trufas/43-aceite-trufado-en-botella-de-250-ml.html

See you soon at www.delitapas.com