Truffle Oil with Peppercorns and Thyme
Elevate your culinary creations with this luxurious Truffle Oil infused with Peppercorns and Thyme. This simple yet sophisticated recipe combines the earthy decadence of black truffle with the robust warmth of whole black peppercorns and the aromatic freshness of thyme, all steeped in silky extra virgin olive oil. The 10-minute preparation, followed by a week-long infusion, transforms everyday dishes—from pastas and risottos to salads and roasted vegetables—into gourmet masterpieces. Designed for food enthusiasts who appreciate artisanal ingredients, this homemade truffle oil is a fragrant and flavorful touch that will take your cooking to the next level. Store your infused oil in the refrigerator and enjoy its complex flavors for up to a month. Perfect as a gift or a pantry staple, this recipe is a true celebration of culinary indulgence.
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Recipe Information
Ingredients
- 1 cup Extra virgin olive oil
- 10 grams Black truffle (fresh or preserved)
- 1 teaspoon Whole black peppercorns
- 4 sprigs Fresh thyme sprigs
Instructions
Clean the black truffle gently with a soft brush or damp paper towel to remove any dirt. If using preserved truffle, drain and pat it dry.
Slice the truffle into very thin slivers using a knife or truffle shaver. Set aside.
Sterilize a small glass bottle or jar with an airtight lid by boiling it in water for 5 minutes. Let it cool completely and dry thoroughly.
In the sterilized jar, add the thinly sliced truffle, whole black peppercorns, and fresh thyme sprigs.
Pour the extra virgin olive oil into the jar, ensuring all ingredients are fully submerged and there’s minimal air remaining in the jar.
Seal the jar tightly and store it in a cool, dark place for at least 1 week to allow the flavors to infuse. Shake the jar gently every few days to mix the ingredients.
After a week, taste the oil. If the flavor is aromatic and rich, it's ready to use. If a stronger flavor is desired, let it infuse for an additional few days.
Once the infusion is complete, strain the oil through a fine mesh sieve or cheesecloth to remove the thyme sprigs and peppercorns. Alternatively, leave them in for continued flavor development and visual appeal.
Store the finished truffle oil in a clean, airtight bottle in the refrigerator for up to 1 month. Allow the oil to come to room temperature before using, as it may solidify when chilled.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 51 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
