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White Truffle Oil

$15.00 – $40.00

Our White Truffle infused EVOO has been created in tandem with Paolo Montanaro, president of the Italian Truffle Society in Alba, Italy. Paolo’s white truffle oil delightfully captures the delicate, sweet, garlicky and mushroom aromas of a freshly foraged white winter truffle. This is by far the best truffle oil on the market.

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Product Description

Our White Truffle infused EVOO has been created in tandem with Paolo Montanaro, president of the Italian Truffle Society in Alba, Italy. Paolo’s white truffle oil delightfully captures the delicate, sweet, garlicky and mushroom aromas of a freshly foraged white winter truffle. Our fresh Super Premium EVOO base gives this pleasantly fragrant oil a spectacularly clean flavour with true-to-truffle aromas throughout. This is by far the best truffle oil on the market. Its pleasurable flavour makes it not only an excellent finishing oil for potatoes, pasta, polenta or risotto, but it is also a great oil to use with Dijon mustard in vinaigrettes. The combination of beef carpaccio, shaved Parmesan, bitter greens, thinly sliced raw mushrooms and Sicilian Lemon white balsamic laced with our white truffle oil is heavenly.

VINEGAR pairings: Pinot Grigio, Sicilian Lemon, Traditional 18 Year

USE TO FINISH:

  • Carpaccio
  • Crostini
  • Fine Cheeses
  • Aioli
  • Mushroom Velouté
  • Creamy Sauces and Soups
  • Hearty Meat Dishes
  • Mashed Potatoes
  • French Fries
  • Popcorn
  • Grilled Asparagus
  • White Pizza
  • Pasta, Risotto & Polenta
  • Grilled Fish and Lobster
  • Eggs

No artificial ingredients, preservatives or colouring.  All Natural.

Simple Uses

Meat

Meat

For 1 portion or 5 oz of meat, use 1 tbsp of Oil and Balsamic. Seal together in a container and let stand 30 minutes or longer.
Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
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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