BLACK TRUFFLE INFUSED OLIVE OIL
This late fall, early winter truffle is used in the making of this savory oil. A "tea method" is utilized which steeps the ripe truffles for extended periods of time in olive oil. The closely guarded, proprietary process yields this heady, complex black truffle oil. No extracts or chemicals are used in its production.
Fantastic in cream-based soups, risotto, or mashed potatoes!
PERFECT PAIRINGS:
1 large garlic clove
1 dozen cooked egg yolks reserved from hard boiled eggs
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