Like Liquid Gold, Only Much, Much Better
What do you do when your dinner guests are on their way and your pet potbellied pig just ate an entire tray of Lobster Thermidor AND the last of the caviar? Don’t panic. If you’ve got a bottle of Tartuf Langhe White Truffle Oil ($13.00) handy, you can still whip up a meal fit for a king and a queen in seconds flat. This rich and earthy-flavored olive oil is made with white truffles, infamous for their incredible flavor and their expense—European truffles sell for as much as $3600 a pound, nevermind what they go for on the black market (Yes, there is a truffle black market. Yes, they are that good). Tartuf Langhe White Truffle Oil blends hand-picked, cold-crushed olive oil, made in an ancient oil mill on Umbria’s Lake Trasimeno, with delectable white truffles, for a tasty olive oil that’s delicious on salads, pastas, risotto, meat carpaccio, meat fillets, cheese and eggs. In a pinch, yeah, it would probably be good on Spaghettio’s, but please don’t tell us it’s come to that.
