Truffle oil

Description

Truffle oil is characterized by an intense, earthy, slightly nutmeg aroma of truffles, which can be more perfumed than the taste of real mushrooms; visually, it is usually a clear oil with a golden-amber color, sometimes darker when the base is olive oil. Nutritionally, truffle oil mainly provides fat and calories according to the typical value of the olive oil or vegetable oil used; as a source of monounsaturated fatty acids (when using olive oil), it supports the absorption of fat-soluble vitamins, but the aroma itself does not contribute significant vitamins or protein. In the kitchen, it is primarily used as a finishing oil, adding a few drops to pasta, risotto, eggs, mashed potatoes, salads, and cheeses to enhance the dish with the aroma of truffles without heat treatment. The oil is not suitable for frying at high temperatures; it is best stored tightly closed in a dark, cool place away from light and heat sources; after opening, use within a few months, and it may become cloudy in the refrigerator, which does not affect its quality when warmed to room temperature.