Trifulau’s Oil

Christopher Baker

A bottle full of good olive oil infused with white truffles is a great thing to have around the kitchen—a sort of magic potion that can elevate the simplest of foods to the sublime. To make it, simply combine a couple of cups of extra-virgin olive oil and at least half an ounce of fresh white truffle (carefully cleaned) in a medium-size bottle, and let it steep for three or four days before using. Try it as a dipping sauce for fresh fennel or country bread, or sprinkled generously on fresh pasta, carpaccio, risotto, polenta, mushrooms, salmon, even mashed potatoes.