This oil is made by steeping late fall black truffles in olive oil. It is aromatic, earthy and bold with notes of mushrooms. Great on french fries, mashed potatoes, tofu scrams or omelettes, salad dressings, risottos, popcorn, and creamy soups and pastas.
Pairs with: Garlic and Rosemary Olive Oils. Sicilian Lemon and Ripe Peach Balsamics.
Made in: Italy