Sr. Bartolini uses the Old World process of cold infusion: He starts with a fine Umbrian Extra Virgin Olive Oil, adds Black Truffles, then ages the oil at room temperature in wooden barrels to slowly coax out the complex, earthy flavors of the Truffles. Use his Black Truffle oil to finish everything from Steaks to Mushroom dishes to Popcorn (really!), or to add an earthy note to Tomato sauces, Fish, Pork, or Veggies. Also amazing drizzled over Legumes, like a bowl of Chili, or a Lentil soup with Italian Sausage.
