White Truffle Extra Virgin Olive Oil

This summer, Tartufo came home.

He is ten weeks old, curly as a little lamb, and a Lagotto Romagnolo: the legendary Italian breed with one of the greatest noses in the world. Most importantly, a nose for Truffles. A few summers ago, my mother and I watched Lagotti hunt for Truffles in Italy. The dogs were serious about their work, and I fell in love.

Because of that trip, we made our own White Truffle Olive Oil. It sold out almost immediately, but we kept a special reserve in the cellar. Those bottles have been resting quietly for months getting more and more flavorful. And then Tartufo came home. So, in honor of him, we are releasing 100 bottles from our reserve. It’s rich and savory, with that unmistakable Truffle flavor that makes something very simple taste suddenly remarkable.

This is not an oil for complicated cooking. Quite the opposite. Pour it over steaming potatoes with butter and parmesan. Drizzle it over soft scrambled eggs. Toss hot pasta with butter and parmigiano. Spoon it over risotto or roasted mushrooms. Or tear apart a loaf of warm bread and forget about making dinner altogether. The important thing is not to do very much. The Truffle has already done the work.

Welcome home, Tartufo. And welcome back, White Truffle.