Extra virgin olive oil with black truffle

Extra virgin olive oil with black truffle comes from the western region of Liguria, Italy, and is made from Leccino, Frantoio, Peranzana, and Taggiasca olives. The oil is distinguished by the aroma and taste of black truffle, which can turn the simplest dishes into something special.

It can only be used cold for preparing dishes and tastes wonderful with eggs, salads, risotto, and roasted potatoes. The oil pairs well with sherry vinegar. A dressing tip: 1/3 sherry vinegar - 2/3 black truffle olive oil.

The olives are harvested from October to January and then processed within a few hours using the cold-press method. Because the olives are pressed in this traditional way, the flavor is optimally preserved, resulting in a high-quality olive oil with a low acidity level (<0.3% - 0.5%).