Our White Truffle infused EVOO has been created in tandem with Paolo Montanaro, president
of the Italian Truffle Society in Alba, Italy. Paolo’s white truffle oil delightfully captures the
delicate, sweet, garlicky and mushroom-y aromas of a freshly foraged white winter truffle. Our
fresh super premium EVOO base gives this pleasantly fragrant oil a spectacularly clean flavor
with true-to-truffle aromas throughout. This is by far the best truffle oil on the market. Its
pleasurable flavor makes it not only an excellent finishing oil for potatoes, pasta, polenta or
risotto, but it is also a great oil to use with Dijon mustard in vinaigrettes. The combination of beef
carpaccio, shaved Parmesan, bitter greens, thinly sliced raw mushrooms and Meyer lemon
white balsamic laced with our white truffle oil is heavenly.
Vinegar Pairings: ​Pinot Grigio, Sangiovese, Traditional 18 Year Style
Food Pairings: ​ Popcorn, Risotto, Pasta, Carpaccio, Crostini, Cheese Plates, Potatoes, Aioli
Use to Finish:
● Baked brie
● Scrambled Eggs
● Hamburgers
● Hummus
● Pasta, (mac & cheese), rice, risotto
● Pizza
● Popcorn
● Soups: (creamy soups, tomato, asparagus)
● Vegetables: (cooked spinach, corn on the cob, potatoes)