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Franck et Olivier

Truffle oil with real black truffle - based on extra virgin olive oil. For sauces and to refine dishes. Suitable for a vegan diet

Truffle oil with real black truffle - based on extra virgin olive oil. For sauces and to refine dishes. Suitable for a vegan diet

Regular price €17,90 EUR
Regular price €19,90 EUR Sale price €17,90 EUR
Unit price €71,60  per  l
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truffle oil

Truffles have an intense, distinctive aroma. Truffle oil gives many dishes their unique individual touch. All bottles are securely sealed and have an economy spout for accurate dosing of this valuable ingredient.

Truffle oil is suitable for many dietary habits or requirements: vegan, gluten-free, lactose-free, kosher, halal. It contains no nuts, mustard seeds or GMOs
  • Extra virgin olive oil with real genuine black truffle (tuber aestivum). Only truffles of the highest quality, finely shaved. For the production of sauces or for refinement and seasoning.
  • Best quality olive oil: Extra virgin olive oil. Cold pressed and pure. Excellent for vegan, kosher and gluten-free diets. Exclusively at Franck & Olivier Delicatessen
  • Goes well with pasta, risotto, delicatessen salads or potatoes. In the practical non-drip bottle. Cook for your guests and surprise them with a special dish
  • The special extra for truffle lovers and connoisseurs of good cuisine. A delicacy made from the best genuine black truffles. Each bottle is securely sealed so that the oil can be stored safely
  • When olives are cold pressed, the yield of oil is lower than with hot pressing, but only the best components are extracted from the olive. A particularly gentle production method

Recipe for Pasta al Tartufo Nero:

ingredients for 4 persons
  • 3 eggs
  • 500 g pasta (fettuccine or spaghetti)
  • 100 g parmesan, grated (preferably fresh)
  • 150 g pancetta (Italian bacon)
  • 1 tbsp black truffle oil
  • 1 tsp finely chopped parsley to taste
  • 3 shallots or 1 onion, finely diced
  • Black pepper
Preparation:
  1. Cook the pasta in salted water according to the instructions
  2. Crack the eggs into a bowl, add the parmesan, stir and season with salt and pepper. Add the truffle oil and, if necessary, parsley
  3. Dice the pancetta, peel and dice the shallots. Fry the pancetta in a pan with 3 tablespoons of olive oil until crispy. Sauté the shallots and garlic and add everything to the Parmesan egg mixture
  4. Drain the cooked spaghetti briefly(!) in a sieve and immediately add to the Parmesan-egg mixture. Stir in briefly and serve immediately
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