The Rabasse truffle-beds, in Provence, and the Chief Christian Etienne who inspires them, let us discover the black truffle magic. The truffles, picked when they have come to maturity, between January and March, give the best of themselves: complex and delicate aromas. Your salads will be unforgettable and unique with this black truffle olive oil. Try it on mashed potatoes, on fresh pasta with Parmesan cheese or to marinate your meats.

Recipes : on a truffenade toast, lay down grilled egg plant slices, add truffle olive oil and grated Parmesan cheese.

Composition : cold extraction virgin olive oil, black truffle, aromas.

Producer : Truffières de Rabasse

Origin : Morières Les Avignon, Provence (France)

See all the products of "Truffières de Rabasse"