Olive leaves with extra virgin oil with black truffle and black olives

Foglie di Ulivo all'Olio al tartufo Nero e Olive nere Leccino

Today we offer you a refined and aromatic dish, perfect for those who love strong flavors and a little sophisticated: Olive Leaves Pasta with Black Olives Leccino and Extra Virgin Oil with Black Truffle. Our pasta Foglie di Ulivo, with its particular shape, is beautifully combined with the intensity of black truffle and the slightly bitter taste of Olive Black Leccino. A simple but great dish, ready in just 15 minutes. Here’s how to prepare it!


Ingredients for 2 people:

Preparation time: 15 minutes

Difficulty: Easy


Procedure:

  1. Cooking the pasta:
    • Bring to a boil a pot of salted water and cook the olive leaves pasta until tender, following the cooking times indicated on the package.
  2. Preparation of the seasoning:
    • While the pasta is cooking, roughly chop the black pepper and the Olive Black Leccino.
    • Heat a drizzle of extra virgin olive oil with black truffle in a pan over medium heat.
    • Add the chopped pepper and the chopped Leccino Black Olives, roasting briefly to blend the flavors.
  3. Combine the pasta with the dressing:
    • Drain the olive leaves pasta to the tooth and add it directly into the pan with the dressing. Stir well to evenly distribute the sauce on the pasta.
    • Season with salt and pepper to taste.
  4. Finishing and Laying:

Tip:

For an even richer dish, you can add some seasoned Parmigiano Reggiano flakes or a little grated pecorino romano. Extra Virgin Black Truffle Oil will not only enrich the dish with an intense flavor, but also help to create a feeling of luxury and refinement that will make every bite special. If you want a fresher note, add some chopped parsley leaves when serving.with the prepared sauce and add to raw Parmesan flakes and Extra Virgin Olive Oil with Black Truffle.