|Pairs With||Vegetables, Soup, Poultry, Beef, Lamb|
Black Truffle Olive Oil
This late fall/early winter Black Truffle Olive Oil is made using the tea method, which steeps ripe black truffles for an extended period of time in extra virgin olive oil. This closely guarded, proprietary process yields a heady, super complex Black Truffle Olive Oil. Pure all the way through, no extracts or chemicals are used in its production.
Tasting notes and serving suggestions: Fantastic in cream-based soups, risotto, mashed potatoes, roasted or grilled vegetables; drizzle over beef, poultry, or lamb. Add an elegant touch to a cauliflower gratin or even deviled eggs.
Country of origin: Italy