Spotlight Spice: Truffle Oil

Black and White Truffle Oils

Tuesday, Axios writer Linh Ta shared our White Truffle Oil as one of her favorite things in Axios Des Moines' favorite things of 2022. We thought we’d continue the story by talking a bit more about our White and Black Truffle Oils as this week’s Spotlight Spice.

First, what’s a truffle?

Truffles are a fungi which grow underground in damp areas near tree roots and, unlike mushrooms, grow entirely underground. They’ve earned their reputation as one of the world’s most expensive culinary ingredients, as they are a challenge to source and lose their pungent, distinct taste quickly after harvest.

Why truffle oil?

Our truffle oil is simply olive oil infused with truffles. It’s made by steeping truffles in the olive oil for an extended period. And it’s shelf stable, which makes it a great way to add the flavor of truffle to dishes without fussing with handling and storing the truffle itself.

Black truffles vs. white truffles… what’s the difference?

Black truffles have a strong flavor and pungent, earthy aroma. Use Black Truffle Oil sparingly – the truffle’s flavor is so strong it’ll permeate eggs in their shells if stored together. It’s great for strongly flavored dishes. Try it in pâtés, sauces, savory pastries, cream-based soups, and fine cheeses.

White truffles have a more delicate taste than their black-truffle cousins and have a garlic-like aroma. White truffles oil is great as a finisher on all sorts of dishes. Try White Truffle Oil on your eggs, pizza, pasta, cheese, tomatoes and mozzarella, popcorn, and more. 


You’ll find both our Black Truffle Oil and White Truffle Oil behind the counter in the shop and in the Oils Section of

If oils aren’t your thing, our Black Truffle Salt and Truffled Parmesan Rub are also great ways to add a bit of truffle-y goodness to your dishes.

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