Olive Oil Infused with Black Truffles

You can enhance the flavor and aroma of your fine, prepared dishes from salads and soups to entrées and desserts with just a dash of this extraordinary oil. The following recipe is just one example of how you can put a Mediterranean spin on even the most routine dish.

RECIPE – Turkey Breast Salad with Black or White Truffle Oil

2 tablespoons white or black truffle olive oil, 2 tablespoons premium olive oil, 1 tablespoon balsamic vinegar, 400 g turkey breast, 100 g radicchio, 100 g leaf lettuce, 100 g spinach leaves, 80 g freshly ground parmesan cheese, salt, pepper.

Slice turkey breast into strips. Season and slowly sauté in premium olive oil. Drain on paper towel and allow to cool. Wash and drain salad greens. Cut radicchio, lettuce, and spinach leaves into strips, toss thoroughly and add the cooled turkey meat. Dress the salad with balsamic vinegar and truffle oil. Before serving, sprinkle with freshly ground parmesan cheese.

RECIPE – Polenta with Truffles and Champignon Mushrooms

80 grams truffles and champignon mushrooms, black truffle olive oil, 200 g polenta , 80 g butter, salt, three or four parts water to one part polenta (to desired consistency).

Add salt and butter to water, bring it to a boil, then slowly stir in polenta. Use one part polenta to three or four parts water to cook polenta, depending on your preferred consistency. Simmer polenta for 2 or 3 minutes, stirring constantly. When polenta is cooked, add truffles with mushrooms, a few drops of black truffle olive oil, and mix thoroughly.