Product Details

Black Truffle Oil

$12.00$40.00

Our Black Truffle infused EVOO has been created in tandem with Paolo Montanaro, president of the Italian Truffle Society in Alba, Italy. Paolo’s black truffle oil beautifully captures the essence and earthy aromas of a freshly foraged black winter truffle.

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Product Description

Our Black Truffle infused EVOO has been created in tandem with Paolo Montanaro, president of the Italian Truffle Society in Alba, Italy. Paolo’s black truffle oil beautifully captures the essence and earthy aromas of a freshly foraged black winter truffle. The black winter truffle is earthy, mushroomy and less intense in flavor than its white truffle counterpart, which makes this Black Truffle infused EVOO chefs’ favorite oil for risotto, eggs, steak and Mushroom-Gruyere pizza.

VINEGAR pairings: Traditional 18 Year, Sangiovese

USE TO FINISH:

  • Aioli
  • Baked Brie
  • Scrambled Eggs
  • Hummus
  • Pasta (Mac & Cheese), Rice, Risotto
  • Pizza
  • Popcorn
  • Soups: Creamy Soups, Tomato, Asparagus
  • Vegetables: Cooked Spinach, Corn on the Cob, Potatoes
  • Carpaccio
  • Fine Cheeses

Fantastic in cream-based soups, risotto or mashed potatoes!

No artificial ingredients, preservatives or colouring.  All Natural.

Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil, Fused Olive Oil or Infused Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice of choice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Fused or Infused Olive Oil.
Vegetables

Vegetables

Use 1 tbsp of Olive Oil and Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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