Oregon Black truffles in Olive Oil

Three Oregon Black Truffles ready to be diced up
Leucangia carthusiana or the Oregon Black Truffle is a rare fungus that grows along the west coast of the United States and Canada. North American Truffles are cheaper than their European cousins, but the taste is just as flavourful.


This recipe seems quite basic, but it is a clever way to keep your truffles delicious for just a little bit longer. The proper way to store a truffle is to loosely wrap it in paper towels and keep it in a mason jar in the fridge. Be aware, you must change the paper towel daily. Otherwise,  your truffle will dampen the towel and your truffle can spoil. Black Oregon truffles can be hard to find and it’s ok to use any truffles you can get your hands on.

This infused oil can be used in anything from pizzas to pastas. The small brunoise of truffle will impart a complex flavour into your olive oil. The oil is potent, so use it with caution. You can always add more, but once you add too much, there’s no turning back.

You will need:

  • 1 clean mason jar (I used a 500 ml Jar)
  • 6 medium Oregon Black Truffles, very small dice (Brunoise)
  • Extra Virgin Olive Oil (Enough to cover the truffles.)

Combine the oil and truffles in a mason jar. Let your mixture infuse in a refrigerator for at least a couple days. Don’t panic if the mixture solidifies in the fridge, it will liquefy when it comes back up to room temperature.

If you have any questions, leave a comment and I would be happy to help out