This late fall to early winter truffle is made using the tea method. This closely guarded proprietary process of steeping ripe truffles for extended periods of time in olive oil reaps an oil with no extracts or chemicals.
Notes: Heady, complex and black truffle oil.
Twist: Fantastic in cream based soups, risotto and mashed potatoes. Blend with Dark Chocolate Balsamic for an interesting dressing.
Luckily for us Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety). We have them pressed together to obtain this beautiful citrus olive oil....
Made exclusively by our Importer at their organic mill in Tunisia by crushing 12 pounds of fresh, whole ripe cayenne chilies for each gallon of 100% organic EVOO. The oil...
From the Barbary coast of North Africa and made in our Importer's own mill, this Tunisia Baklouti pepper is rare and unique to this region. Our Importer is the only...