This late fall, early winter truffle is made using the tea method which steeps ripe truffles for an extended period of time in mild-medium intensity extra-virgin olive oil. This closely guarded, proprietary process yields the heady, complex and black truffle oil. No extracts or chemicals are used in its’ production. Fantastic when used with cream-based soups, risotto, mashed potatoes, roasted/grilled vegetables or drizzled over beef, poultry, or lamb.
SUGGESTED VINE & GRIND OLIVE OIL & BALSAMIC COMBINATIONS
The Black Truffle Olive Oil is so delicate that we believe in using it in the purist form.
Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb
Roasted & grilled vegetables, potatoes
Drizzle Into soups, risotto, rice