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Black Truffle Oil

(1 customer review)

$15.00$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 flavour than its white truffle counterpart, which makes this Black Truffle infused EVOO chefs’ favourite 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.

Simple Uses

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.

1 review for Black Truffle Oil

  1. C Kneeshaw

    Excellent quality and taste. Prompt delivery service right to my front door.

    • Denise Tucker

      Thanks for saying so – much appreciated!

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