Truffle olive oil recipes: 15 ways to achieve luxury for your table

Wouldn’t it be great if there was a simple way to add a lot of flavor to your cooking without having to spend a ton of money to do it?

With truffle oil, you can do just that!

In this article, I’ll give you 15 different truffle olive oil recipes to help you get started cooking with this exciting, popular ingredient. I’ll also provide you with plenty of tips and tricks to help make your recipes taste great every time, and I’ll give you some ideas for which brands of truffle oil to shop for, too.

Keep your eyes peeled because I’ll even teach you how to make your own truffle olive oil at home!

Read on to learn a lot about how to cook with truffle oil, and how to make your next meal really come to life.

Best Truffle Oil Brands in a Nutshell

Picking the right truffle oil brand might seem difficult, but it’s easy when you know where to start. Try these brands for the best products around:

brands for the best products
  • Urbani – This is one of the best-known names in whole fresh truffle suppliers. This company also offers a variety of truffle oils but pay close attention to the ingredients. Some do not include real truffle pieces, while others do.
  • D’artagnan – Like Urbani, some of the truffle oils from D’artagnan are made with real truffle pieces and others aren’t. Pay attention to which type of oil you’re buying if you go with this company. With that said, this is another well-known and popular truffle supplier, so you can’t go wrong ordering from them.
  • Oregon Truffle Oil – This company provides truffle oil that is made with natural truffle gasses rather than synthesized chemical ones. Although this means that there are no real truffle pieces in the oil, it does mean that the flavors came from real truffles. This oil is a good way to bridge the gap between affordable oil and authentic oil.

Tips and Tricks for Cooking with Truffle Oil

Below are just a few tips to make the most delicious truffle oil dishes you’ve ever tasted, every time you step into the kitchen:

  • Use white truffle oil for most dishes. It has a lighter flavor that won’t overpower your food as much. Black truffle oil might work in some recipes, but not in all!
  • Never use truffle oil as a cooking oil. It should only be used for finishing and flavoring.
  • Always purchase truffle oil that includes real truffles in the ingredients. Stay away from those that say “truffle aroma” or list chemical ingredients.
  • Remember that a little truffle oil goes a long way. This is a strong ingredient that can be too overwhelming if you use too much of it.

1. Truffle Oil Tomato Soup

Nothing tops off a soup quite like truffle oil. With this simple recipe, you’ll be able to prepare a batch of delicious, smooth and creamy tomato soup with a burst of truffle oil flavor in every bite.

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: 2

Truffle Oil Tomato Soup



  • 6 slices cubed French bread
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 cup chopped white onion
  • 4 tbsp butter
  • 2 cups chicken broth
  • 56oz canned diced tomatoes
  • 2 cups half-and-half
  • 2 tsp white truffle oil


1. Preheat oven to 375 degrees Fahrenheit.

2. Place cubed bread on a baking sheet lined with aluminum foil.

3. Drizzle with olive oil.

4. Season with salt and pepper and toss to coat well.

5. Bake for 8 minutes to toast until crispy.

6. Remove from oven and set aside.

7. Melt butter in a large skillet over medium heat.

8. Add onions and cook for 3 minutes.

9. Add tomatoes, half-and-half, broth, and salt and pepper to taste. Stir well.

10. Bring to a boil.

11. Turn heat to low and simmer for 10 minutes.

12. Remove from heat and puree until smooth with an immersion blender.

13. Drizzle with truffle oil and stir to combine well.

14. Serve.

2. Truffle Mushroom Rice

Rice dishes are a popular way to serve whole truffles, and they work just as well with truffle oil too. If you’re looking for a simple but unique way to serve up tasty truffle oil for your next weeknight meal, give this dish a try.

Prep Time: 10 minutes

Cook Time: 40 minutes

Difficulty: 3


  • 2 tbsp safflower oil (or flavored basting oil)
  • 8oz washed and sliced baby Bella mushrooms
  • 7oz chopped white onions
  • 8oz rinsed and drained whole grain rice
  • Salt and black pepper to taste
  • 1 cup rinsed and drained white rice
  • 8oz dashi sauce
  • 3 cups vegetable stock
  • 2 tbsp chopped fresh chives
  • 1 tbsp black truffle oil


1. Preheat oven to 400 degrees Fahrenheit.

2. Heat a large, deep cast iron skillet over high and add safflower oil.

3. Add onion and cook for 4 minutes, stirring often, to soften.

4. Add salt and pepper to taste and stir again.

5. Add mushrooms and cook for 2 minutes, stirring often.

6. Add dashi sauce, rice, and vegetable stock and stir to combine well.

7. Bring to a boil, then reduce heat and cover.

8. Simmer for a few minutes.

9. Place pan in the oven and cook for 30 minutes.

10. Remove from oven and let stand 10 minutes, covered.

11. Drizzle with truffle oil and stir to combine well.

12. Serve topped with chives.

3. Truffle Oil Tagliatelle

This dish looks and sounds extra fancy, but you can put it together in a short amount of time and without a lot of trouble, too. Add the truffle oil at the last minute for tons of flavor throughout the meal, but be sure not to overdo it in this recipe!

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: 3


  • 1 package tagliatelle pasta
  • ¼ cup Parmigiano-Reggiano cheese
  • ¼ pound butter
  • 5 tbsp white wine
  • ¼ tsp grated fresh nutmeg
  • Salt and black pepper to taste
  • 2 tsp white truffle oil


1. Heat a large pot of water to boiling over high heat.

2. Add butter to a large skillet over medium-low heat.

3. Cook until melted, but do not allow it to start bubbling.

4. Remove from heat and stir in grated cheese, nutmeg, wine, and salt and pepper to taste. Combine well.

5. Return to low heat to keep warm.

6. Add pasta to boiling water and cook according to package directions to al dente.

7. Drain well and add to the butter mixture.

8. Swirl to combine flavors well and coat thoroughly.

9. Serve drizzled with truffle oil.

4. Truffled Focaccia Bread

Have you ever wanted to try your hand at making focaccia bread on your own at home? With this simple recipe, you can do just that, and add a little truffle oil to the recipe to give it a kick too!

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Difficulty: 4


  • 1 cup all-purpose flour
  • 2 cups semolina flour
  • 2 tsp instant yeast
  • 2 tsp pizza seasoning
  • 1 tsp salt
  • 3 tbsp olive oil
  • 1-1/4 cup water
  • 4 sliced fresh mushrooms
  • 2 tsp white truffle oil
  • 2oz shaved fresh Parmesan cheese


1. In a large bowl, combine both flours with seasoning, salt, yeast, water, and olive oil.

2. Knead by hand, with a mixer, or in a bread machine until dough comes together and is very smooth and soft.

3. Turn out onto a baking sheet lined with parchment paper.

4. Pat dough into a 12” circle.

5. Brush circle with olive oil and cover.

6. Let stand for 1 hour to rise.

7. Preheat oven to 450 degrees Fahrenheit.

8. Dimple the dough lightly with your fingers.

9. Press the mushrooms into the dough.

10. Bake for 18 minutes.

11. Remove from oven and top with Parmesan while still hot.

12. Drizzle with truffle oil.

13. Serve warm.

5. Farro with Truffle Oil

You’ve probably seen several recipes for truffle oil risotto, but if you prefer farro to traditional risotto, this recipe gives you a great alternative. Best of all, it’s easy to throw together quickly for a delectable late night meal.

Prep Time: 15 minutes

Cook Time: 1 hour

Difficulty: 3

arro with Truffle Oil



  • 8 cups chicken stock
  • ½ tsp sea salt
  • 2 cloves of garlic
  • ½ cup onions diced
  • 1 cup whole grain farro
  • ¼ cup dry white wine
  • 2 tbsp extra-virgin olive oil
  • 8oz sliced mushrooms
  • 1 tbsp grapeseed oil
  • 2 tsp truffle oil
  • Shaved Parmesan cheese to top


1. Place chicken stock in a large pot along with sea salt. Bring to a boil.

2. Turn heat to low and keep simmering.

3. Finely dice garlic and onions and set aside.

4. Wash and slice mushrooms and set aside.

5. Place olive oil in a large pot with a heavy bottom and heat over medium-low.

6. Add onions and salt to the oil and cook for 10 minutes or until golden.

7. Add ¼ cup hot stock to the mixture to soften.

8. Cook until liquid has evaporated completely.

9. Turn heat to medium-high and add all of the farro.

10. Stir to coat well. Toast for 3 or 4 minutes.

11. Deglaze the pan with the white wine, scraping up the browned bits from the bottom and stirring well until the wine has evaporated.

12. Add hot stock one cup at a time, stirring often. Do not add the next cup until the first one has been completely evaporated. Repeat until broth has been used up.

13. Cook constantly over a gentle boil. Adjust the heat as needed.

14. Heat a large skillet over medium-high.

15. Add a bit more olive oil along with the mushrooms. Season with salt and pepper if desired.

16. Cook until golden brown, then set aside.

17. Remove cooked farro from heat when done.

18. Stir in truffle oil until well combined.

19. Serve farro topped with mushroom mixture.

6. Butternut Squash Truffle Pasta

Are you searching for a great vegan recipe to include in your truffle oil lineup? Look no further than this incredible creamy pasta dish that’s made with no animal byproducts at all!

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Difficulty: 4

Butternut Squash Truffle Pasta



  • 1 large butternut squash
  • 3 minced cloves of garlic
  • 3 sliced white onions
  • 1/3 cup cashews
  • ¾ cup dry white wine
  • 1-1/2 cup unsweetened almond milk
  • 1 tbsp white truffle oil
  • Sage leaves to garnish
  • Salt and black pepper to tasteOlive oil


1. Preheat oven to 350 degrees Fahrenheit.

2. Pour boiling water over cashews until covered in a small mug or ceramic dish.

3. Pour enough olive oil into a small skillet to just coat the bottom of the pan.

4. Add onions and cook, covered, for 45 minutes over low heat. Stir often throughout the cooking process.

5. Slice squash in half lengthwise and remove seeds.

6. Lay squash cut side up on a baking sheet lined with aluminum foil.

7. Brush with a bit of olive oil and cook for 45 minutes while onions are caramelizing.

8. Squash should be brown on top when it’s ready.

9. Add garlic to onions after cooking and stir, heating for 2 minutes.

10. Add wine and turn heat to medium-high until wine comes to a boil. Use to deglaze the pan by scraping up any bits from the bottom of the skillet.

11. When wine is boiling, add almond milk and cashews.

12. Remove cooked squash from the skin and add to mixture.

13. Start a large pot of salted water boiling. When boiling, add pasta and cook for 10 minutes or until al dente.

14. Remove sauce mixture from heat and puree until smooth with an immersion blender.

15. Return sauce to pan to warm through.

16. Add truffle oil and stir in to combine well.

17. Add salt and pepper as desired and stir again.

18. Drain pasta and add to the sauce.

19. Toss to combine well.

20. Serve topped with sage.

7. Truffle Mashed Potatoes

Truffle oil isn’t just for main courses! With this delicious side dish, you’ll be able to enjoy the taste of truffle oil even if your main entrée doesn’t quite hold up to the flavor. Serve these easy potatoes with just about any protein for an amazing meal you won’t forget.

Prep Time: 15 minutes

Cook Time: 30 minutes

Difficulty: 2


  • 1 cup of whole milk
  • 2-1/2 pounds washed Yukon gold potatoes
  • 4 minced cloves of garlic
  • Salt and black pepper to taste
  • ¼ cup butter cut into pieces, softened to room temperature
  • 2 tsp white truffle oil
  • Minced chives to garnish


1. Add whole potatoes to a large pot and fill with enough water to cover by about one inch.

2. Bring water to a boil.

3. Reduce heat to low and simmer for 20 minutes.

4. Meanwhile, add garlic and milk to a small saucepan over medium-high heat.

5. Bring to a boil, then turn heat to low and simmer for 10 minutes.

6. Remove from heat and add pieces of butter a few at a time, stirring until melted well.

7. Drain potatoes and remove the skins.

8. Return to the pot on medium heat and mash with a potato masher.

9. Add garlic milk and mash again until smooth and flavors have combined well.

10. Season with salt and pepper and drizzle with truffle oil. Stir to combine.

11. Serve topped with chives to garnish.

8. Creamy Angel Hair Pasta

Who doesn’t love a tasty, creamy pasta sauce on top of delicious, perfectly cooked angel hair? With this recipe, you can have all that plus the great taste of truffle oil all without breaking a sweat!

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: 3

Creamy Angel Hair Pasta



  • 12oz angel hair pasta
  • Salt and black pepper to taste
  • 1 cup chicken broth
  • 1-1/2 tbsp butter
  • 1 cup evaporated milk
  • 2 minced cloves of garlic
  • ¼ cup grated Parmesan cheese
  • 3 tbsp flour
  • 2 tsp white truffle oil


1. Salt a pot of 2 quarts of water and bring to a boil over high heat.

2. Add pasta and cook according to packaging directions, making sure to stir often to keep it from sticking. Cook until al dente.

3. Drain pasta and reserve 1 cup of pasta water.

4. Return pasta to the large pot.

5. Add milk and broth to a large microwave-safe dish. Microwave on high for 4 minutes or until steaming hot.

6. Let stand 2 minutes.

7. In a large saucepan over medium heat, add butter and garlic and cook until garlic is golden.

8. Whisk in flour until combined.

9. Add hot milk mixture and whisk constantly to thicken the sauce. This should take about 2 minutes.

10. Stir in Parmesan cheese and turn heat to slow.

11. Whisk to combine all flavors well, then let simmer a few minutes.

12. Pour sauce over pasta in the large pot.

13. Drizzle with truffle oil and toss to combine all flavors well.

14. Add additional pasta water as needed to thin the sauce.

15. Serve topped with more Parmesan if desired.

9. Spicy Truffle Mac

Truffle oil mac and cheese is a popular dish that you’re likely to find on the menus at many upscale restaurants. With this simple recipe, you can make it for yourself at home and enjoy many different levels of flavor too.

Prep Time: 5 minutes

Cook Time: 20 minutes

Difficulty: 3

Spicy Truffle Mac



  • 12oz macaroni or penne noodles
  • 4 strips crispy cooked thick cut bacon
  • 2 tbsp white truffle oil
  • 1 cup chopped mushrooms
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • 2 cups heavy whipping cream
  • 12oz shredded white cheddar cheese
  • 1 tsp crushed red pepper flakes
  • Fresh rosemary to top


1. Cook noodles to al dente according to the directions on the package. Set aside.

2. Heat truffle oil over medium in a large skillet until warm.

3. Add garlic powder, mushrooms, and sea salt. Cook for 8 minutes or until mushrooms turn golden brown.

4. Add heavy whipping cream and bring to just before boiling.

5. Add cheese and reduce heat to low.

6. Melt cheese while stirring constantly.

7. When cheese has melted, crumble bacon and add to sauce.

8. Add red pepper flakes and stir to combine well.

9. Stir noodles into the cheese sauce to coat well.

10. Serve topped with fresh rosemary.

10. Truffled Salmon

This is a very upscale recipe that’s sure to surprise and delight anyone you serve it to! Save it for the holidays or for an important date night like Valentine’s Day, then serve it up to your friends, family, or that special someone in your life to really impress them!

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: 3


  • 15 sprigs of fresh thyme
  • 2oz olive oil divided
  • 5oz sliced white mushrooms
  • 10 cloves of garlic
  • 5oz julienned shiitake mushrooms
  • 2oz minced shallots
  • 2oz butter
  • 2oz white truffle oil
  • 4 (6oz) salmon filets
  • Salt and black pepper to taste


1. Heat half of the olive oil in a large skillet over medium heat until warm.

2. Add garlic and thyme and cook for 2 minutes or until garlic is light brown.

3. Add both types of mushrooms and cook for 8 minutes more or until golden.

4. Add shallots and cook for 2 minutes more.

5. Remove garlic and thyme. Set mixture aside.

6. Pat salmon dry and lightly score the skin.

7. Sprinkle with salt and pepper to taste.

8. Preheat oven to 375 degrees Fahrenheit.

9. Heat remaining olive oil in a separate cast iron skillet until smoking.

10. Add salmon and cook for 3 minutes to sear.

11. Flip salmon and move to oven. Bake for 8 minutes.

12. Warm mushroom mixture again.

13. Add salt and pepper to taste. Add truffle oil and butter and stir well to combine.

14. Serve salmon topped with mushroom sauce.

11. Filet with Truffle Oil

There’s very little quite as indulgent as filet mignon, but when you top it with a truffle oil drizzle or two, you can really send it over the top with flavor. Try this recipe the next time you need to make something that can really be a show stopping entrée.

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: 2

Filet with Truffle Oil



  • 4 filet mignon steaks
  • 2 tsp white truffle oil
  • ¼ cup balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • Salt and black pepper to taste


1. Salt and pepper steaks well on both sides.

2. Heat olive oil in a cast iron skillet over medium-high until shimmering.

3. Add steaks and cook for 3 to 5 minutes per side or until desired doneness.

4. Let rest on a serving platter covered with a foil tent.

5. When ready to serve, drizzle with vinegar and truffle oil evenly. Optionally, rub these liquids into the steaks a bit.

6. Serve.

12. Summer Deviled Eggs

This recipe gives you a unique twist on the classic homemade deviled egg recipe. With a few extra ingredients—including truffle oil, of course!—you’ll have the best deviled eggs in town every time you put together this simple recipe.

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: 2

Summer Deviled Eggs



  • ½ cup mayonnaise
  • 12 slices of pickled sweet summer squash, jarred
  • 1 tbsp mustard
  • 1 tsp salt
  • 2 tsp pickling liquid from squash jar
  • ¼ tsp white pepper
  • 6 eggs
  • 12 drops Sriracha sauce
  • 12 drops white truffle oil


1. Add all six eggs to a pot and cover by about one inch with water.

2. Lightly salt water and set to boil over high heat on the stovetop.

3. Boil eggs for nine minutes, then remove from heat.

4. Dunk the eggs immediately in an ice bath to stop the cooking process.

5. Let eggs cool. Remove their shells and slice each one in half.

6. Gently remove the yolks from the whites with a spoon. Set the whites aside on a serving platter.

7. Add yolks to a small bowl with mayonnaise, mustard, salt, pepper, and pickling liquid.

8. Beat yolks until lumpy.

9. Return the yolk mixture to each of the egg whites evenly.

10. Add one drop of truffle oil to each egg.

11. Add one drop of Sriracha to each egg.

12. Serve cold.

13. Autumn Truffle Salad

Top this autumn salad with a little bit of truffle oil as part of your homemade dressing and get ready to experience flavors like you’ve never tasted before! This recipe is delicious on its own, but with the addition of truffle oil it really takes off.

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: 2

Summer Deviled Eggs



  • 1-1/2 cups sliced mushrooms
  • 1 tbsp and 1 tsp extra-virgin olive oil divided
  • Salt and black pepper to taste
  • ¼ tsp dried oregano
  • 1 cup bibb lettuce, torn
  • 1 cup radicchio lettuce, torn
  • 2 tbsp yellow bell peppers, diced finely
  • 1 tsp white truffle oil
  • 2 tsp sherry vinegar
  • ¼ tsp Dijon mustard


1. Heat 1 tsp olive oil over medium-high heat in a small skillet.

2. Add sliced mushrooms along with salt and pepper to taste.

3. Add oregano and stir.

4. Cook for 8 minutes or until mushrooms turn golden brown.

5. In a small bowl, add remaining olive oil and vinegar.

6. Stir in more salt and pepper to taste.

7. Add mustard and stir once more to combine well.

8. Pour dressing over lettuces in a large serving bowl and toss to coat well.

9. Drizzle with truffle oil and toss again, making sure the oil coats all of the lettuce leaves as evenly as possible.

10. Top with mushroom mixture and diced yellow peppers.

11. Serve.

14. Snapper with Truffle Oil

Red snapper is a popular fish since it has a lot of flavor without being overwhelmingly fishy. It’s easy to find in most markets, whether you choose frozen or fresh, and it pairs beautifully with truffle oil in this easy-to-follow recipe.

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: 3

Snapper with Truffle Oil



  • 3 sweet potatoes, cubed
  • 4 snapper steaks
  • 4-1/2 tbsp butter halved and divided
  • 8 roughly chopped anchovies
  • 6 shredded chard leaves
  • 1 tsp Dijon mustard
  • ½ cup chopped fresh parsley
  • 2 tsp white truffle oil


1. Place the sweet potato in a small pot and cover by about one inch with water. Salt the water.

2. Bring to a boil. Cook at a gentle boil for 10 minutes.

3. Drain and add 1 tbsp butter to the potatoes. Smash well with a potato masher or fork.

4. Melt half of the remaining butter in a small skillet over medium heat.

5. Add the snapper and cook for 4 to 6 minutes per side until done.

6. Remove snapper and add chard to the same skillet. Cook until warmed through.

7. Remove the chard and add the rest of the butter to the same skillet.

8. Add the mustard, parsley, and anchovies, and cook until warm, stirring often.

9. Serve the sweet potatoes and fish on top of the chard.

10. Top it all with the anchovy sauce.

11. Drizzle with truffle oil and serve warm.

15. Make Your Own Truffle Oil

Okay, so you’ve seen a lot of recipes that can teach you how to use truffle oil, but what about making it yourself? If you feel extra bold with your home cooking, give this recipe a try. You’ll be able to make your own batch of truffle olive oil to use whenever the mood strikes you!

Prep Time: 20 minutes

Cook Time: 12 minutes

Difficulty: 2


  • 1 or 2 ripe truffles of any variety (choose affordable summer black truffles if you don’t want to spend too much)
  • 12oz high-quality extra-virgin olive oil
  • Large jar or bottle with a tightly-fitting lid or cork


1. Place the olive oil in a medium pot on the stove over low heat.

2. Bring it to a simmer, but do not boil it. Reduce heat as needed to keep the liquid from boiling.

3. While heating, finely dice very small pieces of truffle. You can also shave or grate the truffle if desired.

4. Add the pieces of truffle to the warm olive oil, then remove from the heat.

5. Pour the truffle oil into your container and seal it tightly with a lid or cork. Be sure to seal it so that the oil is airtight for best results.

6. Store in a cool place away from the light and let steep for at least 12 hours.

7. Strain out the pieces of truffle oil and reuse them in another recipe if desired.

8. Truffle oil can be stored in the refrigerator for up to 2 weeks.

9. Use as needed.


There are a lot of amazing things you can do with truffle oil! It might be hard to choose where to begin with so many different options available to you.

If you’re looking for my number one truffle olive oil recipe choice, I recommend trying the Butternut Squash Truffle Pasta. This is a delicious, creamy dish that doesn’t include any dairy, so it’s safe for vegans and anyone in the family with a sensitive stomach. It also really gives you a chance to showcase the flavors of your truffle oil.

Whichever recipe you choose to make, get ready to enjoy the delicious taste of truffle oil in every bite!

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