W&B Truffle

“The diamond of the kitchen”

Early French gastronome Jean Anthelme was describing the fungus known as the truffle.

Noone could disagree that the truffle and it’s unforgettable flavor

are fully capable of captivating the hearts of chefs, cooks, and food lovers alike.

Although cultivation has brought upon many varieties from different regions,

the two highly prized are the white truffle from Piedmont of northern Italy,

and the black truffle of Perigord from southern France.

And now the equation we bring to the table-

Fresh truffles + extra virgin olive oil = Liquid Gold {or diamonds}

These two truffle oils are naturally infused with first cold press evoo,

each of which express the powerful yet contrasting flavors.

Black Truffle Oil