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:
- Baked Brie
- Scrambled Eggs
- Pasta (Mac & Cheese), Rice, Risotto
- Soups: Creamy Soups, Tomato, Asparagus
- Vegetables: Cooked Spinach, Corn on the Cob, Potatoes
- Fine Cheeses
Fantastic in cream-based soups, risotto or mashed potatoes!
No artificial ingredients, preservatives or colouring. All Natural.