Truffle oil has a complex and rich aroma of truffles. It can be made from various types of oils, such as olive or sunflower oil, with the addition of truffle extract, which makes it more accessible and diverse in flavor.
Due to its concentrated aroma, just a few drops can dramatically change a dish, giving it an amazing flavor.
To preserve the aroma, truffle oil is usually not subjected to heat treatment and is used in cold dishes, such as salads or pasta.
It can also be added to finished dishes before serving to enhance their taste.
What it is and how it is made
Truffle oil is a flavored oil, usually olive or sunflower oil, infused with the taste and aroma of truffles. It is used as a high-quality ingredient in cooking to add a refined flavor to dishes.
Truffle oil can be either natural or artificially flavored. In the first case, the oil is infused with truffles, while in the second, synthetic flavorings are added.
The process of making natural truffle oil starts with selecting quality truffles. They are placed in oil and left for a certain period to infuse, allowing the oil to absorb all the aromas. It is important to control the temperature and infusion time to preserve the unique properties of the truffles.
Truffle oil made from truffle extract contains antioxidants that help protect cells from oxidative stress and promote overall health.
As for vitamins and minerals, truffle oil contains:
- Vitamin E – a powerful antioxidant that supports skin and hair health.
- B vitamins – help normalize metabolism and support the nervous system.
- Magnesium – important for cardiovascular health and muscle function.
Additionally, truffle oil contains beneficial fatty acids, such as oleic acid, which may help lower cholesterol levels and support heart health.
Nutritional value
Truffle oil contains no carbohydrates and has a zero glycemic index, allowing it to be used in various dishes without the risk of raising blood sugar levels.
