Olive on Brooklea, LLC
NY
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- Coconut Balsamic
- Cinnamon-Pear Balsamic
- Cranberry-Pear Balsamic
- Dark Chocolate Balsamic
- Dill Olive Oil
- Espresso Balsamic
- Fig Balsamic
- Garlic Infused Olive Oil
- Grapefruit Balsamic
- Harissa Infused Olive Oil
- Herbes de Provence Infused Olive Oil
- Honey-Ginger Balsamic
- Jalapeno Balsamic
- Lavender Balsamic
- Lemon Fused Olive Oil
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- Milanese Gremolata Infused Olive Oil
- Oregano Balsamic
- Peach Balsamic
- Persian Lime Infused Olive Oil
- Pineapple Balsamic
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- Pomegranate-Quince Balsamic
- Red Apple Balsamic
- Red Wine Vinegar (Organic)
- Roasted Pumpkin Seed Oil
- Raspberry Balsamic
- Rosemary Fused Olive Oil
- Serrano Honey Vinegar (Sulfite-Free!)
- Roasted Sesame Oil
- Sherry Reserva Wine Vinegar
- Sicilian Lemon Balsamic
- Strawberry Balsamic
- Tangerine Balsamic
- Traditional Style Dark Balsamic Condimento (Aged Up To 18 Years)
- Tuscan Herb Infused Olive Oil
- Violet Balsamic
- Roasted Walnut Oil
- White Truffle Infused Olive Oil
- Wild Mushroom & Sage Infused Olive Oil
Black Truffle Infused
Olive Oil
BLACK TRUFFLE INFUSED OLIVE OIL
This late fall, early winter truffle is used in the making of this savory oil. A "tea method" is utilized which steeps the ripe truffles for extended periods of time in olive oil. The closely guarded, proprietary process yields this heady, complex black truffle oil. No extracts or chemicals are used in its production.
Fantastic in cream-based soups, risotto, or mashed potatoes!
PERFECT PAIRINGS:
TRUFFLE DEVILED EGGS
1 dozen hard boiled eggs, cooled, shelled & halved
3 tablespoons Olive on Brooklea Black or White Truffle Oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup Olive on Brooklea delicate, buttery extra virgin olive oil.
1/2 cup neutral oil, such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs
Prepare the hard boiled eggs. Set aside to cool. In food processor or blender add raw egg yolks, garlic, and lemon juice. Slowly add truffle oil, and olive oil, and neutral oil to form the aioli. Season to taste and refrigerate.
With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.
Makes 2 dozen appetizer servings
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems. May use pasteurized eggs instead.
Olive on Brooklea, LLC
NY