Few ingredients deliver as much drama for as little effort as truffle oil. A few drops over a simple plate of pasta, and suddenly you're eating something that tastes like a restaurant dish. But truffle oil is easy to get wrong — so here's how to use it like an Italian.
Finish, don't cook
The golden rule: truffle oil is a finishing oil. Its aroma is delicate and heat destroys it, so never fry or roast with it. Instead, drizzle it over food just before serving, off the heat.
White vs black truffle oil
White truffle oil is more pungent and garlicky — beautiful over eggs, risotto and fresh pasta. Black truffle oil is deeper and earthier — perfect on pizza, grilled meats, roasted vegetables and fries. We stock both: try the Sabatino White Truffle Oil Premium 100ml for finishing, and the Sabatino Black Truffle Oil 250ml for heartier dishes.
Five easy ways to use it tonight
- Truffle fries: toss hot fries with a drizzle and a pinch of salt.
- Truffle eggs: a few drops over scrambled or fried eggs.
- Pasta: finish buttered tagliatelle or a simple aglio e olio.
- Popcorn: drizzle over freshly popped corn for the ultimate snack.
- Pizza: add after baking, never before.
A little goes a long way
Truffle oil is intense — start with less than you think. You can always add more, but you can't take it back. Store it somewhere cool and dark, and use within a few months of opening for the best aroma.
Ready to try it? Explore our full Sabatino truffle range.
