Truffle oil with black truffle

Truffle oil with black truffle, the earthy Italian

For this truffle oil, Tartuflanghe flavors extra virgin olive oil with real black summer truffle (Tuber aestivum) – warm, earthy, and more suitable for everyday use than its white brother. For pasta, meat, roasted vegetables, and bread.

The truffle oil with black truffle from Tartuflanghe in the 100 ml bottle is the more accessible of the two Piedmontese options: extra virgin olive oil meets real black summer truffle of the Tuber aestivum variety – earthy, warm, and slightly nutty in aroma, with a rounder and bolder palate than its white counterpart. A kitchen oil for those who love truffles not just on special occasions.

Earthy, warm, and honestly flavored

The Tartuflanghe principle applies here too: real tuber plus aroma. The black summer truffle gives the oil its characteristic depth – forest floor, nut, a hint of cocoa – while remaining friendlier in tone than the intense white truffle. If you are buying truffle oil for the first time, this is the best place to start.

The Montanaro family has understood its craft for generations: what began in 1968 with Domenica and Beppe and fresh truffles in Alba became the Tartuflanghe manufactory in 1975 – today run by Stefania and Paolo, the founders' children. Over 50 years of truffle experience, bottled in 100 milliliters.

On pasta, meat, and roasted vegetables

The black oil is a team player: it rounds off pasta with butter or cream sauce, shines on roasted meat and tartare, and elevates baked potatoes, mushroom pans, and grilled vegetables. Drizzled over burrata, goat cheese, or a simple slice of buttered bread, it turns little effort into great pleasure.

As with any truffle oil, it is important to use it only after cooking, as heat carries away the delicate aromas. A teaspoon at the finish is enough – drizzle, wait a moment, serve. Creamy mashed potatoes carry it best, as the earthy truffle and the mild tuber greet each other like old friends.

The oil also looks the part in cold dishes: a few drops in a vinaigrette for lamb's lettuce with bacon, over beetroot carpaccio, or in a potato dressing – the everyday suddenly takes on a Piedmontese undertone. Stored in a dark, cool place, the little bottle will last for months, should it survive that long.

For something even more festive, try the truffle oil with white truffle – the Alba icon for special occasions. Many of our customers simply keep both bottles: black for everyday, white for celebrations.

From Alba, the capital of the truffle

Tartuflanghe is based in Piobesi d'Alba, in the heart of the Langhe – the Piedmontese hilly landscape where truffle hunters and their dogs have roamed the forests for centuries. The company name combines Tartufo and Langhe, product and homeland: a family promise could hardly be summarized more succinctly.

From the founders' restaurant, which the Guide Michelin once recognized for its truffle cuisine, to today's product range, there is a consistent theme: it's the tuber that counts, not the shortcut. Oil, salt, pasta – everything serves the truffle, never the other way around. The fact that the summer truffle remains significantly more affordable than its white relative makes this oil the perfect introduction to the world of the Montanaros.

You can find good pure olive oil from Bartolini in Umbria, and all the truffle treasures from the Montanaros on our Tartuflanghe page. Italian forest floor to drizzle – your pantry will thank you!