Much stronger than truffle-infused olive oils, it currently contains 1.2% truffle juice which comes from the first boiling of the truffles. During this cooking, the fresh truffles lose 25% of their weight, this is the famous truffle juice (white or black according to preference)
This summer truffle juice comes from Italy. Smaller than the black truffle, the Aestivum truffle is nuttier and more subtle, it brings another layer of flavour to your dishes. It exhales a particularly attractive scent of forest mushroom, in the mouth, it reminds the buttered hazelnut. Perfect for an omelette or risottos, it gives body to all fish or meat sauces.
It can even be used to prepare an ice cream with a delicate hazelnut taste.
The black truffle juice used in this olive oil comes from the Périgord region. The French "black diamond" or Tuber Melanosporum is the most delicate and noble mushroom. Its intense and subtle taste is composed of more than fifty aromatic nuances including woody, slightly vanilla and musky notes. It’s very particular fragrance is suitable for the simplest as well as the most refined recipes.