Our oil maker uses the Old World process of cold infusion: He starts with a fine Umbrian Extra Virgin Olive Oil, adds White Truffles, then ages the oil at room temperature in wooden barrels to slowly coax out the complex, slightly garlicky flavors of those prized tubers. Use his White Truffle oil to finish everything from Popcorn and French Fries (yummy!), to Grilled Steaks and veggies. We love it drizzled over our Potato and Leek Soup, and brushed into our grilled Prosciutto and Provolone Panino sandwich (served with fresh arugula).
Basic rule of thumb: use White Truffle wherever you could see yourself using garlic and butter…mmm… mashed potatoes, pasta with cream sauces, melted butter for popcorn, steak…
