Olive oil with white truffle flavor

Olive oil with white truffle aroma

Viani Tuber l'olio is an Italian extra virgin olive oil, refined with the aroma of white truffles and complemented by a hint of Bianchetto, a light summer truffle variety. It is not a pressed Alba truffle oil, but a finely balanced seasoning oil in a 100-ml bottle — your gentle final touch on the finished plate.

The olive oil with white truffle aroma from Antonio Viani bears the beautiful Italian name Tuber l'olio and is available in pleasant-to-handle 100-ml bottles. The base is a mild, extra virgin olive oil, which accounts for 99.2% of the flavor; this is complemented by the aroma of white truffles and a hint of Bianchetto (Tuber albidum) at 0.01%.

Just a few drops are enough, and the scent fills the kitchen — of white tablecloths, thin slices, steaming pasta. This is how the few weeks of the year smell when white truffles are sought in Piedmont.

How the oil smells and tastes

As soon as you open the bottle, this olive oil with white truffle aroma reveals its potential: the scent is rich, dense, wild. On the palate, the oil remains mild, slightly peppery and aromatic — the truffle aroma follows seconds later: earthy, warmly garlicky, spicy. The oil is a seasoning oil, not a cooking oil, not a salad oil.

It doesn't belong in the pan, but on the plate, just before you serve. Because the more gently you treat the aroma, the longer it stays on the tongue. Heating above 40 degrees ruins the finest aroma molecules in minutes — that's chemistry, not a matter of taste.

We love it on scrambled eggs, risotto and carpaccio

Truffle oil likes warm, mild bases: eggs, butter, rice, freshly grated Parmesan. It develops best on these. We love it on simple scrambled eggs with butter, on a porcini mushroom risotto or on thin dumplings of mashed potatoes. A beef carpaccio, a hand-whipped cream sauce or pasta with Parmesan also becomes a small feast with it.

Our tip: A few drops on warm focaccia, topped with a slice of mild mountain cheese — nothing more is needed. Those who like truffles will find themselves at home.

Antonio Viani and the art of honest import

Behind Tuber l'olio is Antonio Viani, who grew up in Piedmont and has lived in Nuremberg since the 1980s. What Antonio brings to Germany is a small map of good Italy: olive oils from Liguria and Tuscany, pasta from Campania, aceto from Modena, risotto from the Po Valley.

Antonio has a good hand for small manufacturers, and as Antonio maintains it, Tuber l'olio has been part of this assortment for years. That the name of the oil is honest was important to us: real Alba truffle oil is not available on the shelf, because the white truffle (Tuber magnatum) only releases its aroma into fat for 3 to 5 days and costs over 3,000 euros per kilo.

This oil is therefore called what it is: an olive oil with the aroma of white truffles, complemented by a hint of Bianchetto — fine, dosed, suitable for everyday use. The small bottle is good for a whole season, depending on your zeal, for 40 to 50 dishes.

More from the Italian shelf can be found in our category Vinegar & Oil, the suitable complement is under Olive Oil. And if you'd prefer an entire dish right away: the Truffle Risotto al Tartufo brings the same Viani signature to the plate. All due respect.