Most truffle oils are made with cheap pure oil, particularly Umbrian, resulting in a heavy truffle aroma, but low quality oil overall. This highest quality truffle oil is achieved by balancing the truffle infusion with the less assertive, more delicate Ligurian extra virgin olive oil. The white truffles used in infusing this oil are unearthed only near the oldest oak trees. The most aromatic of these are steeped in the oil for 24 days. A small quantity of natural truffle essence may then be added to perfect balance. The result is a pungent, woodsy perfume of truffles with an excellent underlying olive oil.
