From the truffle capital of the world, comes an extra virgin olive oil grown and pressed in Italy’s famed Umbria region. There it is combined with the essence of white truffle, imbuing the oil with an earthy character that is the perfect foil for the olive oil’s fruitiness.
Use this as a finishing oil on just about anything that deserves an elegant flavor boost—risotto, pasta, omelets, potato dishes, or sautéed vegetables. Or a drop or two on a perfectly medium-rare Porterhouse, filet, or rib steak is certainly an acceptable indulgence.
Extra virgin olive oil, infusion of white truffle.