This late fall/early winter truffle is used in the making of this savory oil. A “tea method” is used which steeps the ripe truffles for extended periods of time in extra virgin olive oil. The closely guarded proprietary process yields our heady, complex Black Truffle Oil. No extracts or chemicals are used in its production. It’s fantastic in cream-based soups, risotto or mashed potatoes. Drizzle it over a burger with Gruyere cheese or even popcorn.
Pairs with the following vinegars:
Grapefruit, Mango, Sicilian Lemon and Traditional.
*Bolded items are our favorite combinations.
Try this recipe:
Risotto with Truffle Oil (Entrees)