Our late fall/early winter truffle oil is made using the "tea" method, which steeps rich black truffles for extended periods of time in olive oil. This closely-guarded, proprietary process yields our heady, complex black truffle oil. Wonderfully earthy, Black Truffle Oil is heaven when used in risotto, pasta, or egg dishes or when drizzled over fresh mozzarella pizza or macaroni and cheese.
Truffles are rare, extraordinarily delicious fungi. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen." Truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking.
Black truffles have the strongest flavor of all the truffles and a pungent aroma. The smell is so strong it will permeate eggs in their shells, if they are stored together, and change the taste of the eggs. The flavor of black truffle oil, like the truffles themselves, is stronger and earthier. It is used to flavor liver pates, sauces and savory pastries.
Black Truffle Oil should be used sparingly, as a finishing oil [not a cooking oil]. Use Black Truffle Oil in cream-based soups, over eggs, in sauces, and sprinkled on fine cheeses.
NOTE: No extracts or chemicals are used in the production of our Black Truffle Oil - just delicious black truffles and olive oil.