We can’t think of a more appropriate name for this truffle-infused olive oil from Tartuflanghe—it truly is culinary gold. It begins with a fruity, well-balanced extra-virgin olive oil hand-selected for its flavor profile, with notes of green vegetables and almonds, which complements the truffle flavor without stealing the show. The oil is infused with real slices of freeze-dried black winter truffle from the forests outside Alba, the truffle capital of Italy. With a powerful umami essence, this brilliant finishing oil adds a touch of luxury to dishes of all kinds.
There are three commonly harvested types of truffle, each with its own unique characteristics. White truffles, also known as Alba or Piedmont truffles, are prized for their savory flavor, like aged cheese, while summer truffles are more delicate, with a sweet, nutty profile. Black winter truffles are earthy and pungent, with a deep aroma that infuses well into oils, pasta, salts, and more.
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 an 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. Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all in their state-of-the-art solar-powered facility.