The real deal truffle oil. Ever since trying this in Spain we’ve been hooked on making it at home. An all-in dish to share over drinks or the start of a meal
Hot Truffle Dipping Oil with fresh black truffles
Quality olive oil, mellow flavour
Quality sea salt flakes, like Olsson’s
Fresh black truffle
Put an empty, deep sided plate in the oven at 100°C. Stoneware is best as it holds the heat.
When blistering hot, remove carefully and swap for the baguette. Forewarn your guests not to touch as you place the empty plate on a heatproof mat amongst them.
Working quickly, flood the plate with oil. Add liberal amounts of salt and shavings of truffle across the surface. Take a moment to enjoy the deep waft of truffle as the piping hot plate warms the oil.
Remove baguette from the oven when the plate’s just cool enough to touch. Invite everyone to tear off chunks and mop up the warm ,salty, truffle-y goodness.