Made with a late fall, early winter truffle by a truffle hunter in Italy. A ‘tea method’ is utilized which steeps the ripe truffles for extended periods of time in olive oil. The closely guarded, proprietary process yields our heady, complex Black Truffle Oil. Fantastic in cream-based soups, risotto, anything using eggs, or mashed potatoes! Use sparingly, a little goes a long way!
This exquisite and rare 1.36 density (~2 times as thick as our Traditional 18-Year Balsamic) balsamic is extremely complex boasting flavor notes of cherry wood, dried fruits (raisins, figs) along with hints of dark chocolate and malt.