White truffles have been called the “diamond of the kitchen” by 18th-century epicurean Jean Anthelme Brillat-Savarin.  They are prized among discerning food lovers beccause of their distinct aroma and intense earthy flavor can create exquisite experiences. Our white truffle oil delightfully captures the delicate, sweet, garlicky, and mushroom aromas of a freshly foraged white winter truffle. 

Pairs well with asparagus, baked brie, goat cheese, poultry, shrimp, white pizza, rosemary, basil, eggs, lemon, linguini, and pancetta.