Olive on Brooklea, LLC - White Truffle Infused Olive Oil

Olive on Brooklea, LLC
205 Brooklea Drive
Fayetteville, NY 13066
ph: 315-637-2070
michelle@oliveonbrooklea.com

White Truffle Infused Olive Oil

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.

TRUFFLE DEVILED EGGS

1 dozen hard boiled eggs, cooled, shelled & halved

3 Tbsp. Olive on Brooklea WHITE TRUFFLE OIL or BLACK 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 an emulsion. 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...or people who don't like raw eggs. May use pasteurized eggs instead. You can either buy them or make them yourself:

You will need a digital thermometer. Place eggs in a saucepan filled with water. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140 F for 3 minutes (and no more than 142 F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
Store in the refrigerator until needed or use right away.

Jumbo sized eggs need 5 minutes in 140 F water.

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Olive on Brooklea, LLC
205 Brooklea Drive
Fayetteville, NY 13066
ph: 315-637-2070
michelle@oliveonbrooklea.com