Product of the Week: Truffle Infused Olive Oil (Olio al Tartufi)
Most people in the foodie world have heard of Truffles. No, not the deep chocolate ones, but the earthy fungi ones that cost a gazillion dollars and can only be harvested from fall to mid-winter in Italy and France. These truffles are harvested from the ground near certain trees and must be sniffed out by specially trained pigs or dogs. Now you can have the wonderful taste of these prized truffles for a fraction of the cost by getting Tartuflanghe’s Truffle Infused Olive Oil (Olio al Tartufi) 55 ml.
I promote this particular brand because Tartuflanghe is owned by Domenica Bertolusso, one of the few women in this male dominated business and despite this one of the regions most influential sellers. This oil is great to drizzle on risottos, pastas, stews, egg dishes and anything else you want to lend an earthy undertone too. Use sparingly!
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Wendy - May 31, 2007 at 3:34 pm
Tried a truffle infused oil recently. My first experience of the… what is it? A fungi? Veg?
Once I had got used to the taste (very bizarre at first, I thought) I was hooked. A definite store cupboard staple now.
The Leftover Queen - May 31, 2007 at 4:30 pm
Yeah, It has a really distinct flavor to it, doesn’t it? But I think it is nice and unique and can be added to many things!
Cynthia - May 31, 2007 at 8:42 pm
Unfortunately I have never had truffles
Read an interesting article about Truffle oil last week in the NY Times.
The Leftover Queen - May 31, 2007 at 10:26 pm
Well, Cynthia, this is a good in-expensive way to try the taste of them!
Terry B - June 1, 2007 at 12:08 am
When you’re using truffle oil with cooked foods, add it at the very end. Otherwise the flavor cooks away. And as Jenn says, use just a little–it can easily overpower. Stirring a drizzle into mashed potatoes gives them a nice mysterious quality.
Figs Olives Wine - June 1, 2007 at 8:10 am
mmm…I love it over scrambled eggs with a dusting of parmesan cheese.
Katiez - June 1, 2007 at 9:39 am
It’s in my pantry – I absolutely love it. I even had a truffle once…very small, but very nice… It went in some lovely stirred eggs! Memories!
Rose - June 1, 2007 at 10:25 am
I also always keep a bottle of truffle oil on hand – it does give a unique taste to ordinary dishes. I will make note of the Tartuflanghe brand, because I love the idea of supporting a woman in the olive oil business. Thanks for the info!
The Leftover Queen - June 1, 2007 at 10:35 am
Looks like I am preaching to the choir here, then! But I am not surprised, this oil is a wonderful addition to the foodie’s pantry!
But, like Rose said, I really love the idea of supporting a woman in this male dominated industry.
Katiez – Lucky you! I have yet to try one of these in the flesh!
Amanda, I have to add the parm next time! Thanks for the suggestion!
Terry, Yes, you are absolutely right – just a drizzle at the end – this is a finishing oil – something just for the very end.
Truffle - June 2, 2007 at 6:21 am
I absolutely love this stuff! I think it’s heavenly in pasta and risotto dishes but even drizzled over bruschetta it adds such wonderful flavour!
The Leftover Queen - June 2, 2007 at 10:49 am
Yes, Bruschetta! I forgot about that one! Great!
I just wanted to mention, on Amanda’s suggestion I made scrambled eggs this AM and put the truffle oil and parm on them and it was crazy good! Thanks Amanda!
Magictofu - June 2, 2007 at 5:59 pm
There was an article in the New York Times about truffle oil (http://www.nytimes.com/2007/05/16/dining/16truf.html?pagewanted=1&ei=5124&en=1f35ed4e1a199e88&ex=1336968000&partner=permalink&exprod=permalink) which implied that almost all commercial truffle oils were chemically improved. I personally don’t mind that much since truffle oil does magic on mushroom dishes!
The Leftover Queen - June 2, 2007 at 10:21 pm
Thanks for that article MagicTofu! Very interesting indeed. However, the truffle oil featured here has a little disclaimer on it saying that the price has increased this year due to the smaller crop of truffles this year – or is that just another marketing ploy?
Magictofu - June 2, 2007 at 11:26 pm
Jenn, I’m sure most responsible truffle oil producers are using truffles in their oil. I think people made a big fuss over this article mostly because it shatters the romantic idea they had about it: old men secretly digging truffles with their dogs, in the morning fog, under centenarian oak trees, and carefully adding bits of truffles to infuse in olive oil in an old stone house in Alba. That the reality does not stick to the romantic image does not mean that you have a poor product. In fact, the only thing that this little controversy emanting from this article tells me is that a lot of people see food and gastronomy in a very romantic way… which is not all bad either
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The Leftover Queen - June 2, 2007 at 11:35 pm
Good point Magic. I have to agree with you on that one…but can’t we have a few romantic ideals about cooking?
I want my truffle oil to have the essence of truffles sniffed out by special pigs…it just makes me happy!
italianchefinusa@aol.com - July 5, 2007 at 10:07 am
I tried the same truffle oil (“oro in cucina”), but in different packaging (a carton box, white colour), from Tartuflanghe Company.
It contain “freeze-dried WHITE ALBA truffle”, the only way to keep the truffle in the oil.
It was very good !
Did you try the “Truffle Pasta Tartufissima n°19″.
Was the first truffle pasta ever made in the world. Hand made, long drying process.
Absolutely the best!
The Leftover Queen - July 5, 2007 at 3:18 pm
Wow ItalianChef! That pasta sounds incredible. Where did you get it?