Bartolini uses the Old World process of cold infusion: He starts with a fine Umbrian Extra Virgin Olive Oil, adds White Truffles, then ages the oil at room temperature in wooden barrels to slowly coax out the complex, slightly garlicky flavors of those prized tubers. Use his White Truffle oil to finish everything from Popcorn and French Fries (yummy!), to Grilled Steaks and veggies. Basic rule of thumb: use White Truffle wherever you could see yourself using garlic and butter...mmm...mashed potatoes, pasta with cream sauce, melted butter for popcorn, steaks...
