Pour on the luxury with this white truffle olive oil from the truffle experts at Tartuflanghe. It’s made from the ultra-rare white truffles that only grow in the northwestern Piedmont region, also known as the Alba or Piedmont truffle. They are harvested in the late fall months and can only be foraged, never cultivated, making their discovery something of a natural miracle. These precious nuggets are combined with certified organic extra-virgin olive oil to make this fragrant, flavorful finishing oil.
There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are earthy and pungent, while summer truffles are more delicate, with a sweet, nutty profile. White truffles are prized for their deeply savory flavor, like aged cheese.
The family-run Tartuflanghe has specialized in all things truffle for nearly 50 years. In 1975, chef Beppe Montanaro and his wife, Domenica, founded the company to celebrate their home’s most prized delicacy. (The company’s name is a play on words, combining the Italian for truffle, tartufo, with Langhe, where they are based.) Today, they are the stewards of 50 acres of lush woodland in the Piedmont region. Their truffles are still harvested in the old-fashioned way, with specially trained dogs who sniff out the fragrant delicacies underground. They’re dug and sorted by hand to ensure the highest quality with the least impact on the land. In their state-of-the-art solar-powered facility, Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all.