This unique Extra Virgin Oil are produced starting with Valderrama's single variety oil from Picudo olives. Then a family tradition of special processes is used to macerate black truffles in the oil. This provides an excellent product with a distinctive "natural flavor" and smell that other chemically produced truffled oils cannot imitate. The black truffles (tuber melanosporum) come from the Soria Province in Spain, in a location that enjoys the unique characteristics of humidity, temperature and altitude of beign at an elevation of 4000 feet above sea level.
Smelling phase: Volatile, fresh clean, evergreen oak root, mature acorn and dried spices.
Tasting phase: Deep aroma, awakens the senses of the nose and mouth, intense flavor.
Recommended use: Veal scallops, hard pastas like spaghetti, lamb chops, lentils and venison carpaccio.