Olive oil with truffle

1. We will prepare clean glass bottles, they must have lids.

2. Mushrooms are thoroughly washed, dried with a napkin, cut into thin plates.

3. At the bottom of the bottles we spread the chopped mushroom, pour olive oil, seal with lids.

4. We leave it to infuse in a dark, cool place for 10 days, while once a day we must shake the bottles with the contents.

We store the finished oil in the refrigerator, but no longer than three months.

Cook with pleasure!