Olive Oil - Morgenster White Truffle Enhanced Olive Oil 250ml

REGION: Somerset West
ALTITUDE: 50m – 235m

CULTIVAR(S): Blend of various Italian cultivars known for the superior oil that they produce; infused with a White Truffle extract imported from, Italy.

PRODUCTION METHOD: Continuous extraction using a state of the art Pieralisi press with the addition of the extract just before bottling.

The Truffle, a cross between a potato and a mushroom, grows only in certain regions of the world; all the more elusive as it is uncultivable. The White Truffle, found in Alba, Italy, grows on the roots of Oaks, Poplars, Willows and Hazelnut bushes, is ‘hunted’ by dogs and their “Trifulao” masters in the dead of night to conceal their hunting grounds. The scent, redolent of earth, wood and vaguely garlicky, permeates the senses rapturously.

Native to Piedmont, Morgenster’s owner Giulio Bertrand is naturally passionate about the White Truffle and has made it available to us all by importing the White Truffle extract which is blended into Morgenster’s world acclaimed Extra Virgin Olive oil with spectacular results. This is a ‘must have’ in the kitchen of every Chef – Executive, Aspiring or otherwise. The golden rule when using this product is to use it sparingly; just a couple of drops will tantalise your taste buds.

NOSE: An intense earthy nose with overtones of mushroom. At first the aroma is often associated with garlic.

PALATE: The taste is difficult to describe but unmistakable delicious. The intense earthy and , mushroom aromas follow though to the palate.

SERVING SUGGESTIONS: Baked and mashed potatoes will never be the same once you have tried it with Morgenster White Truffle Enhanced Extra Virgin Olive Oil. Drizzle onto your scrambled egg, tuna or chicken mayonnaise to create a whole new taste dimension. Try it bruschetta with your favourite cold meats or cheese. For the ultimate in decadence try it on a wild mushroom risotto. Use often; sparingly!

RECIPE
400g mixed fresh mushrooms
6tbsp Morgenster Extra Virgin olive oil
1 small garlic clove, finely chopped
2 tbsp finely chopped parsley
salt & freshly ground black pepper
300g small, fusilli pasta
150g smoked ham, cut into strips
3 tbsp double cream
2 tbsp Morgenster truffle oil

Heat 4 tbsp of the oil, fry the
mushrooms. Add garlic, parsley,
salt & pepper. Cook the pasta for
8-9 minutes, drain and mix in a bowl
with the ham and the mushroom
mixture. Add the cream and sprinkle
with the truffle oil before serving.