WHITE TRUFFLE INFUSED OLIVE OIL

A connoisseur's olive oil.  If you like the flavor and aroma of white truffle, then you'll love this oil.  Made in Italy in an artisan fashion without the use of any extracts, this olive oil is smooth, while having an unmistakable intense white truffle flavor. 

Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes, or try it drizzled on popcorn for a simple yet sophisticated treat.  Also makes an amazing aioli.

PERFECT PAIRINGS:

We prefer this one as a standalone, but it does go well with our A-Premium White Balsamic.

Arancini *fried in extra virgin olive oil

Truffled Butternut Squash Risotto for Making Arancini

1 1/2 cups Arborio rice

2 cups hot vegetable or chicken stock

1/2 cups white wine

2 tablespoons Olive on Brooklea extra virgin olive oil of your choice

1 teaspoon Olive on Brooklea White Truffle Oil

1 cup roasted butternut squash, coarsely mashed

1/2 cup finely diced onion

1/2 cup grated Pecorino Romano cheese

Sea salt to taste

In a heavy bottom wide skillet or saute pan set over medium heat, saute the onion in the olive oil until translucent.  Add the rice and saute until just lightly beginning to toast.  Stirring all the while, add the wine and continue to saute and stir until it is absorbed.  Add the stock by the half cupful stirring constantly until each addition has been absorbed.  When half of the stock is used, add the butternut squash and stir.  Continue adding the remaining stock.  Off heat, finish by adding the cheese and truffle oil.  Adjust seasoning and serve as is, or if you will be making the arancini above, put into a covered container and refrigerate overnight.

Arancini 

Recipe for butternut squash risotto

1/2 pound mozzarella  fresca in 1" pieces

1 1/2 cups of bread crumbs

1 cup flour

2 large eggs, beaten

Olive on Brooklea extra virgin olive oil for frying*

Heat the oil in  a heavy bottom pan or fryer to 350 F.  Grab two tablespoons of risotto and place in the palm of your hand.  Make an indentation in the center of the rice and add a small piece of cheese.  Form the ball around the cheese, dredge in flour, then in the beaten egg, and then into the bread crumbs.  Preheat the oven to 200.  Fry the arancini until the breadcrumbs are golden brown.  Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.

Makes 8-10 arancini

*Can you fry with extra virgin olive oil?  Yes!  Keep in mind that low free fatty acid (FFA) levels indicate a higher smoke point, and the olive oils at Olive on Brooklea are all low levels.  Check our fusti tags for actual measures.

1 large garlic clove

Sea salt to taste

1 pinch white pepper

 
1 dozen cooked egg yolks reserved from hard boiled eggs