Natural truffle flavored oil seasoning

Natural truffle flavored oil seasoning

0,25 L

Our natural aroma of the black truffle is very penetrating and intense and awakens all kinds of sensations and interest.

Our truffled oil seasoning, is a product with a natural flavor and aroma of unique black truffle, is a dressing for finished dishes. You simply have to add a few drops of our oil seasoning in the food to achieve a truffled accent on our plate.

It is a complementary ingredient in many dishes, from simple dishes to complex haute cuisine recipes: truffled fried eggs, truffled omelettes, truffled toast, truffled pizzas, truffled sauces for meat, truffled pasta, truffled risotto, truffled lasagna, truffled cheese, truffled purees, truffled fish, salads with truffled vinaigrette and any other dish we can imagine.
Truffle oil seasoning ingredients: 99% Organic extra virgin olive oil and 1% black truffle (its natural aroma).

Shelf life and storage truffle oil seasoning: 24 months. Store at room temperature, in a cool, dry place, protected from light radiation, heat and moisture. Once opened, consume, preferably, in 3 months.

Keep in mind that our truffled oil seasoning is not used for cooking, the heat would spoil its flavours, it should be used to season already prepared dishes.

The black truffle

The black truffle, also known as the Périgord truffle, is a fungus whose scientific name is Tuber Melanosporum. Ascomycete fungus that has nothing to do with mushrooms, since their spores form inside the shells. They are mycorrhizal fungi and hypogea, which means that they grow underground. It appears from the roots of several types of trees, such as oaks, holm oaks or hazelnuts.

The truffle is of irregular size, it is known as black truffle because it is the color most similar to the one it has when it reaches its optimum point of maturation. During its growth it becomes red and dark brown to finally become blackish brown. To the touch it is rough. The flesh of the black truffle is firm and black with hints of violet. It has thin veins that form a labyrinth and have a white colour that turns reddish when opened.

The black truffle has been considered an aphrodisiac for centuries, since the times of the Greeks and Romans.

The harvest period of the black truffle begins in December and can be extended until the month of March. Wild boars, dogs or pigs are the most used animals to locate truffles.

In spring, it is when the spores of the black truffle germinate and the mycorrhizae and mycelium begin to expand.

In summer, what will be the initial bag of the truffle is formed.

In autumn, truffles grow to their final size and continue with their ripening process.

In winter, it is when the metabolism of the truffle is paralyzed and begins to mature, so it is time to proceed to its collection.

It stands out for being very rich in minerals such as sulfur, phosphorus, iodine, calcium, magnesium, iron, potassium or selenium. It also has a remarkable amount of vitamins C, B2, B3 and B9. Black truffle also has a high antioxidant content, which has led some researchers to deepen their knowledge, demonstrating its antitumor and antioxidant activity in in vitro models, anti-fatigue activity in in vivo models, as well as antiviral, antimutagenic, antimicrobial and anti-inflammatory activity (Xue Jiang et al. 2018¹ ; Xue Jiang et al. 2018²).

Having a large amount of water in its composition, the contribution of carbohydrates is minimal and that of fats, practically zero. It also provides fiber and proteins of a high quality.

The black truffle is one of the most precious and desired mushrooms by gastronomy professionals.

¹ Jiang X, Teng S, Wang X, Li S, Zhang Y, Wang D. The Antidiabetic and Antinephritic Activities of Tuber melanosporum via Modulation of Nrf2-Mediated Oxidative Stress in the db/db Mouse. Oxid Med Cell Longev. 2018 Jul 29;2018:7453865. doi: 10.1155/2018/7453865.
² Jiang X, Chu Q, Li L, Qin L, Hao J, Kou L, Lin F, Wang D. The anti-fatigue activities of Tuber melanosporum in a mouse model. Exp Ther Med. 2018 Mar;15(3):3066-3073. doi: 10.3892/etm.2018.5793.