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Home  >  TRUFFLES  >  Truffle Oils

Oregon White Truffle Oil - 2 oz

Item #: TOW121
Our Price: $15.00
 
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Description 

 

Oregon White Truffle Oil is made with hand-harvested wild Oregon white truffles and light blended olive oil.

 

That's it - no artificial ingredients, no preservatives.

 

Oregon White Truffles vs European White Truffles

Oregon truffles are not the same as European truffles, but they are cousins, sharing many traits. Oregon white truffles (Tuber gibbosum and oregonense) are similar to Italian white truffles (Tuber Magnatum Pico) in that they share a similar aroma. However, Oregon truffles do not have the powerful intensity of Italian truffles, so don't expect Oregon white truffles to be a cheaper alternative to their high-priced European cousins. It may be helpful to think of Oregon white truffles and European white truffles as the equivalent of Pinot Noir compared to Cabernet Sauvignon, respectively.

 

But if the Oregon truffles used in this oil may not be as intense as Italian truffles, they more than make up for it with their wonderful aromatic complexity. This unique Oregon White Truffle Oil fully captures the subtle floral and herbal overtones that Italian truffles lack.

 

Even the process for making Oregon Truffle oil is all natural, enabling it to capture more of these complex natural flavoring ingredients than do other commercially produced truffle oils. Oregon Truffle oil is an excellent way to experience true truffle flavor. That's because fats & oils have a natural affinity for truffle aromas & flavors. So when you eat something enhanced by truffle oil, you get more of that wonderful, elusive truffle flavor.

 

Using Oregon Truffle Oil:

The complex compounds that make truffle oil so delicious are very delicate and the gases that provide the flavor are driven off very quickly by heat. Therefore, truffle oil should never, ever be used during the cooking process, but rather as a finishing oil, drizzled on as final touch. Oregon Truffle Oil can be used on just about anything, but remember that Truffles love fat! Using Oregon Truffle Oil with cured meats & seafood, butter or cheese really makes the flavor stand out. Avoid adding to high-acid like tomato sauce, but definitely use it over pasta with cream. Popcorn with truffled butter is an incredible taste treat!

 

Shelf life:

Due to its delicate nature, truffle oil will retain its marvelous character for several months, but cannot be stored indefinitely. Important! Store Oregon Truffle Oil in a cool place. The aromatic compounds that create such wonderful flavors go into a semi-liquid state when cold, and keeping the oil cold also preserves the freshness of the olive oil. We recommend that Oregon Truffle Oil be kept it in the refrigerator when not in use. While the oil will solidify and become opaque, this in no way will adversely affect the flavor or quality. Bring the oil out of the refrigerator and allow it to slowly return to room temperature before use. As the oil warms it will return to its normal clear appearance.

 

The best way to preserve the quality of Oregon Truffle Oil is to use it! Enjoy it while it is fresh, just as you would any perishable produce. Don't worry - there will be more again next year!

 

Product of Oregon


2 oz bottle

 

Recipes

Truffled Fondue
This really is the most wonderful cheese fondue ever. Serve it with big chunks of French bread for dipping into the cheese and truffle mixture. Serve with cold fresh fruit, such as pineapple, grapes, melon, and strawberries, as a refreshing counterpoint to the rich fondue.
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Fennel, Artichoke & Parmesan Salad
A salad that is as beautiful to look at as it is delicious to eat! Perfect for trying different sea salts and truffle and olive oils.
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Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
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Wild Morels & Ramps Sautéed with Chicken Breast
This is an elegant way to serve chicken, and not at all difficult. If you really want to create a spectacular dinner, serve this with a wonderful risotto. Bring out the truffle oil!
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Truffled Lobster Risotto
An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.

The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
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Garlic and Thyme Risotto
No matter how good your risotto is, it can just about always be improved with white or black truffle oil. Have a fine bottle of it on the table and drizzle just a dash over individual servings of risotto.
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Risotto with Dried Wild Mushrooms
The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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Risotto with Truffle Oil
A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat, poultry or grilled rack of lamb and a very dry Tuscan wine. Serve the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
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Roasted Garlic and Thyme Risotto
A fine quality risotto takes your taste buds by surprise because it's just not what we expect from rice. This gradual method of cooking rice brings out the starch and the subtle, nutty flavor of the rice. Combine it with some interesting ingredients, and it can easily take over as a main course. A well-prepared risotto will be soupy in consistency, and each grain of rice should be chewy. For a real treat, drizzle some white truffle oil over individual servings.
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Truffle Oil, Lemon and Ricotta Sauce
When you are pressed for time, this recipe is easy and is delicious enough for a formal dinner. To really add some class, peel some fresh truffles on top.
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Truffled Deviled Eggs
Truffled Deviled Eggs so good, they are heavenly. Truffles just naturally go well with eggs, so why not add a touch of elegance to an old favorite?
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Fava and Wild Mushroom Crostini
Fava beans and wild mushrooms are the perfect combination of field and forest, both delicately sweet and robustly earthy at the same time. This is some of the best that the spring season has to offer, flavors so good and so satisfying that it’s worth a little extra effort.

These elegant crostini are perfect for a casual dinner party. They’re actually very easy to prepare and to make things even simpler, we’ve broken the recipe down into three parts: the favas, the mushrooms and the bread. Each component can be easily prepared in advance and quickly assembled just before serving.
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