Black Truffle Olive Oil
Extra virgin olive oil with real black truffle pieces
Price
€18.00
In Stock
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Description
Our premium extra virgin olive oil infused with real black truffle (Tuber Melanosporum). Made from cold-pressed Albanian olives and pieces of authentic black truffle, this oil brings the luxurious taste of truffles to your everyday cooking. Perfect as a finishing oil for pasta, risotto, eggs, or drizzled over pizza.
Origin
Albania
Ingredients
Extra virgin olive oil, black truffle (Tuber Melanosporum) 3%, natural truffle aroma
Storage
Store in a cool, dark place. Best consumed within 12 months of opening.
Dietary Information
Recommended Recipes
Discover delicious ways to enjoy this product
Truffle Oil Pizza Bianca
A white pizza with mozzarella and a finishing drizzle of black truffle oil. Restaurant-quality at home.
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- 200g fresh mozzarella, torn
- 100g ricotta cheese
- 2 tbsp Black Truffle Olive Oil
- 1 clove garlic, minced
- Fresh arugula
- Flaky sea salt
- Semolina flour for dusting
Instructions
- 1Preheat your oven to the highest setting (ideally 250°C/480°F) with a baking stone or inverted baking sheet inside.
- 2Roll or stretch the dough into a thin round on a floured surface.
- 3Spread a thin layer of ricotta over the dough, leaving a 2cm border.
- 4Scatter the minced garlic and torn mozzarella over the top.
- 5Transfer to the hot stone/sheet and bake for 10-12 minutes until golden and bubbling.
- 6Remove from oven and immediately drizzle generously with black truffle olive oil.
- 7Top with fresh arugula and flaky sea salt. Serve immediately.
💡 Chef's Tip: Always add the truffle oil after cooking—heat destroys its delicate aroma. Drizzle at the very last moment.
Truffle Oil Mashed Potatoes
Ultra-creamy mashed potatoes finished with a drizzle of black truffle oil. The perfect luxurious side dish.
Ingredients
- 1kg Yukon Gold potatoes, peeled and cubed
- 80g unsalted butter
- 120ml warm heavy cream
- 2 tbsp Black Truffle Olive Oil
- Salt and white pepper to taste
- Fresh chives for garnish
Instructions
- 1Place potatoes in a large pot, cover with cold salted water. Bring to a boil and cook until fork-tender (about 15-18 minutes).
- 2Drain thoroughly and return to the pot. Let them dry over low heat for 1 minute.
- 3Mash or rice the potatoes until smooth (a potato ricer gives the silkiest results).
- 4Fold in the butter until melted, then gradually add the warm cream, stirring gently.
- 5Season with salt and white pepper.
- 6Transfer to a serving bowl, create a well in the center, and drizzle generously with black truffle olive oil. Garnish with chives.
💡 Chef's Tip: Never use a food processor for mashed potatoes—it releases too much starch and makes them gummy.
