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White Truffle OIl and Meyer Lemon Olive Oil

I have these two exotics newly come into my cupboard, and would like some suggestions for using them well --- and simply, if possible. What foods will they show off? What foods will they shine against? Thanks for advice ----

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  1. I was recently gifted with a bottle of lemon olive oil. So far I've mostly drizzled it on cooked vegetables - asparagus (awesome!), broccoli, cauliflower. It also makes a nice low-overhead salad dressing for salad nicoise, or tuna, or sardines.

    I've used truffle oil on steaks and in smashed potatoes and fancy mac & cheese. And a little over poached eggs. I didn't think of it when I had a bottle around, but you could try drizzling it on hot popcorn.

    1. I was gifted with a lovely bottle of White Truffle Oil a couple of years ago & it's lasted beautifully in the fridge.

      That said, I most enjoy it drizzled over mashed potatoes & potato gratins, as well as mashed cauliflower & cauliflower gratins.

      1. Truffle Oil goes great with risotto, potatoes eggs, pasta, most meats, Fontina cheese Pizza with Prosciutto and Rocket .

        1. The Meyer lemon olive oil is perfect drizzled over cooked veggies, as patricium says, and I use it to cook veggies when the heat is not too high. You could also use it to make an olive oil cake.

          1. The lemon olive oil makes lovely sugar cookies, and it's nice, used lightly, on roast chicken and potatoes.

            My favorite use of truffle oil is to drizzle a bit on salmon done in parchment paper. I usually tuck a little broccoli or red bell or onion (or all three) in the paper, with a lemon slice, and drizzle the oil.

            1. I use lemon oil for roasted cauliflower. Toss cauliflower in lemon oil, s&p, roast. Mix more lemon oil, chopped capers, chopped olives together and toss with warm cauliflower - yummm!

              1. My favorite thing to do with white truffle oil is to use it over tomato and mozzarella salad. Nothing else compares.

                Meyer lemon olive oil sounds good, I'll have to keep my eye out for it. Is it better than just mixing good olive oil with some fresh lemon juice?

                3 Replies
                1. re: coll

                  The lemon olive oils (Meyer and otherwise) I've used are a totally different animal (so to speak), because they are made by crushing the lemons and olives together to make the oil. The flavors are fully integrated, and you can also use them to cook with, though the lemon flavor is lost if you use too high a heat. Olive oil and lemon juice don't emulsify, so they're fine for drizzling as a dressing, but different.

                  1. re: coll

                    Yep, totally different. The lemon olive oil has the lemon oils in it, not the juice.

                  2. A simple salad with the lemon oil: arugula, lots of fresh ground pepper, shaved parmesan, and lemon oil. You can throw grilled shrimp on it if you must, but it's perfectly fine on its own.