small image of a bottle of olive oil with truffles at the base.
Print Add to Collection

Truffle Oil Recipe

A fresh, homemade truffle oil that will add flavor to almost any recipe. Use sparingly, this has a lot of flavor. Be sure to read the notes below the recipe.
Course Condiment
Cuisine American
Prep Time 10 minutes
Resting Time 7 days
Total Time 7 days 10 minutes
Servings 48 (1 pint)
Calories 3.98kcal
Author Marye Audet-White


  • 1 teaspoon fresh truffle (you can also use 1/2 teaspoon of dried, or 1 teaspoon of brined – just make sure to drain thoroughly)
  • 1 cup olive oil extra virgin
  • 1 sterilized pint jar with sterile screw on lid


  • Chop the truffle into small pieces.
  • Add to the oil.
  • Add the mixture to the jar.
  • Shake the jar well and store in a cool, dark place.
  • Shake daily for one week.
  • The oil will be good to use at the end of a week but will continue to strengthen as it sits.
  • Once opened keep in the refrigerator for up to one month.


*Warning! Although many people make their own truffle oil successfully, and have done for decades, there is recent concern that botulism can develop in the oil. Be sure to research for yourself, read the recommendations and come to your own, educated conclusions.


Serving: 1teaspoon | Calories: 3.98kcal | Carbohydrates: 0.02g | Protein: 0.01g | Fat: 0.45g | Saturated Fat: 0.06g | Sodium: 0.09mg | Fiber: 0.01g