{"title":"Flavoring oils","description":"\u003ch2\u003eTruffle oil and flavored oils: flavor for drizzling\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFlavored oils\u003c\/strong\u003e are culinary oils that, in addition to their own flavor, carry that of a second ingredient; the most famous is \u003cstrong\u003etruffle oil\u003c\/strong\u003e, followed by lemon, garlic, basil, or herb oil. Extra virgin olive oil usually serves as the base. You add flavored oils only at the very end of your cooking, as a finish for pasta, pizza, fish, vegetables, or salad.\u003c\/p\u003e\n\u003ch2\u003eHow the flavor gets into the oil\u003c\/h2\u003e\n\u003cp\u003eWith most flavored oils, a finished oil is combined with aromas, extracts, or the oil of another ingredient. For example, Wajos blends extra virgin olive oil from Spain with one percent lemon oil from the peel, with garlic oil, or with natural basil aroma. This way, lemon in olive oil tastes like fresh zest instead of juice.\u003c\/p\u003e\n\u003cp\u003eThe second method is more elaborate: olives and fruits are milled and pressed together. On Crete, Fruchtwerker has Koroneiki olives processed with oranges or lemons; the finished oil contains 96% olive oil and 4% citrus oil from the same pressing, completely without added aromas. In Molise, Vitelium presses olives from its own groves together with fresh, untreated lemons. As a result, the oil tastes softer and rounder, like the whole fruit rather than just the peel.\u003c\/p\u003e\n\u003ch3\u003eTruffle oil: what to look for\u003c\/h3\u003e\n\u003cp\u003eFresh truffles are rare and lose their scent quickly, which is why most truffle oils get their flavor from aromas or extracts. It is still worth taking a look at the ingredients list. Vitelium's white truffle oil contains natural white truffle aroma (Tuber magnatum Pico) and 0.5% pieces of Bianchetto truffle in their own extra virgin olive oil. The truffle oil from Wajos relies on white truffle extract and aroma. Both are intense; a few drops are enough.\u003c\/p\u003e\n\u003ch3\u003eOlive oil, rapeseed oil, or both\u003c\/h3\u003e\n\u003cp\u003eSome flavored oils are based on a blend. The roasted onion flavored oil from Wajos consists of rapeseed oil with 25% extra virgin olive oil, while the arugula flavored oil consists of just over half olive oil, rapeseed oil, and arugula extract. If you are watching for allergens: the garden herb oil contains celery, the arugula flavored oil contains mustard.\u003c\/p\u003e\n\u003ch2\u003eOur flavored oil producers\u003c\/h2\u003e\n\u003cp\u003eOur bestseller comes from \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium\u003c\/a\u003e in Molise: the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003eWhite Truffle Oil (100 ml)\u003c\/a\u003e, the small bottle for getting to know it. For regular truffle evenings, the white truffle oil is also available in 250 ml. The \u003ca href=\"\/en\/products\/zitronenoel-250ml\"\u003eLemon Oil\u003c\/a\u003e comes from the same groves: 77% olives and 23% lemons, cold-pressed together, fruity and finely acidic.\u003c\/p\u003e\n\u003cp\u003eMost flavored oils come from \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e in Dohr on the Moselle. Very popular are \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e for fish and asparagus and \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil on Olive Oil\u003c\/a\u003e, clear, green, and peppery. In addition, there is the \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Flavored Oil\u003c\/a\u003e, \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e, the Garden Herb Oil, White Truffle on Olive Oil, and the Arugula Flavored Oil.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-fruchtwerker\"\u003eFruchtwerker\u003c\/a\u003e provides \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eOlive Oil \u0026amp; Orange\u003c\/a\u003e and \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e, both from Crete with the fruit pressed along with the olives. The \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e from Boffzen contributes the sampler pack \u003ca href=\"\/en\/products\/wuerzige-renner-oel-probierpaket\"\u003eSavory Hits\u003c\/a\u003e: Basil, Mediterranean flavored oil, Ginger-Lemongrass, Coffee-Almond, and Fruity Salad Oil (20 ml each), mostly based on cold-pressed organic rapeseed oil.\u003c\/p\u003e\n\u003ch2\u003eFlavored oil in the kitchen\u003c\/h2\u003e\n\u003cp\u003eThe most important rule: flavored oil is added at the end, as heat takes away its flavor. A teaspoon of garlic or arugula oil over pizza when it comes out of the oven; basil oil over Caprese, bruschetta, or hot pasta with Parmesan. Drizzle lemon oil over oven-baked fish, shrimp, or asparagus. Truffle oil belongs in drops on scrambled eggs, mashed potatoes, risotto, and pasta. The roasted onion flavored oil makes potato salad, cheese spaetzle, fried potatoes, and grilled meat bolder; the garden herb oil becomes a quick dressing when mixed with vinegar and salt, or lands on jacket potatoes. Olive Oil \u0026amp; Orange goes well with salad, fish, and vegetables, and even desserts; Ginger-Lemongrass from the sampler pack is great for wok vegetables, and Coffee-Almond for desserts.\u003c\/p\u003e\n\u003cp\u003eFlavored oils are also a good trick for days when time is short: a plate of pasta, a fried egg, or a baked potato instantly feels like a proper meal with a few drops of truffle or herb oil. Just put the bottle on the table for everyone to add their own seasoning.\u003c\/p\u003e\n\u003ch2\u003eBuying advice and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStart with one variety:\u003c\/strong\u003e Lemon or basil are the most versatile flavored oils, truffle oil is the classic for special evenings.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRead the ingredient list:\u003c\/strong\u003e This shows you the base (olive oil, rapeseed oil) and whether aroma, extract, or pressed fruit provides the flavor.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSmall bottle for truffle:\u003c\/strong\u003e Because truffle oil is used by the drop, the 100 ml bottle is enough to start.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e closed, dark, and cool, away from the stove. The scent of a flavored oil gradually fades after opening, so use it within a few months.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore oils for your kitchen\u003c\/h2\u003e\n\u003cp\u003eFlavored oils are part of our \u003ca href=\"\/en\/collections\/kategorie-oele\"\u003eOils\u003c\/a\u003e category. You can find pure extra virgin olive oil from Molise and Spain under \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e. Cedar nut oil, black cumin oil, coconut oil, and frying oil are in our \u003ca href=\"\/en\/collections\/kategorie-kern-und-nussoele\"\u003eSeed and Nut Oils\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eOrder flavored oils online\u003c\/h2\u003e\n\u003cp\u003eWhether truffle oil for risotto, garlic oil for pizza, or lemon oil for fish: at Leni \u0026amp; Hans, you can order truffle oil and flavored oils online, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"olivenoel-und-orange","title":"Olive Oil \u0026 Orange","description":"\u003ch2\u003eOlive Oil \u0026amp; Orange from Fruchtwerker. Extra virgin olive oil with orange – Koroneiki olives and oranges cold-pressed together.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive Oil \u0026amp; Orange from Fruchtwerker\u003c\/strong\u003e is an extra virgin olive oil from Crete, for which Koroneiki olives and oranges are milled together and cold-pressed into an oil: 96 percent olive oil, 4 percent orange oil. No added flavorings, no subsequently blended orange oil, no essences – the fruit is in the press from the very beginning. 250 ml.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003eThere are two ways to produce \u003cstrong\u003eolive oil with orange\u003c\/strong\u003e, and the difference is significant. Most flavored olive oils are pressed and then blended with orange oil or flavoring. With this oil, the oranges are put into the mill along with the olives – the essential oils from the peel are pressed out with the olives and become an integral part of the oil rather than an additive. Fruchtwerker has it produced in Crete, where the olives grow, and includes it in its range as a partner to its fruit vinegars.\u003c\/p\u003e\n\n\n\u003ch3\u003eGreen, fruity, with orange in the aroma and the finish\u003c\/h3\u003e\n\n\n\u003cp\u003eThe oil first tastes like what it is: a young, green olive oil made from Koroneiki olives, the most important variety in Crete – fruity, slightly grassy, with a mild bitterness and a slight prickle in the throat that characterizes good extra virgin oil. Over this lies the orange, distinct in the scent, more subtle in flavor, and it returns in the finish.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is a vibrant golden-green. The orange remains dry rather than sweet, authentic rather than perfumed, and it tastes like peel rather than juice – that is the difference compared to oils that use flavorings. Anyone who tries both varieties side by side will notice: flavoring sits on top of the oil, while pressed fruit is in the oil.\u003c\/p\u003e\n\n\n\u003cp\u003eOne limitation: This is not an oil for frying. The orange aromas are volatile and disappear under heat, and an extra virgin olive oil is intended for cold dishes anyway. If you are looking for a neutral olive oil for the pan, this is not it. And for those who only like orange in a sweet form, the bitterness of the peel will be unfamiliar.\u003c\/p\u003e\n\n\n\u003ch3\u003eSalad, risotto, game, and a piece of cake\u003c\/h3\u003e\n\n\n\u003cp\u003eThe oil is made for cold dishes and for finishing. In a dressing, it is the partner for fruit vinegars: two tablespoons of Olive Oil \u0026amp; Orange, one tablespoon of \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry \u0026amp; Vinegar\u003c\/a\u003e or \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e, salt – and the green salad is ready. It pairs well with fennel, beetroot, carrots, and avocado because the orange picks up on the sweetness of the vegetables.\u003c\/p\u003e\n\n\n\u003cp\u003eIn hot dishes, it belongs at the end: a spoonful over a finished risotto, over pumpkin or carrot soup, over pan-seared scallops or poultry. For game – saddle of venison, duck breast – a few drops on the sliced meat; the orange pairs better with dark meat than one might think. Fruchtwerker itself recommends it for game, poultry, pasta, and risotto.\u003c\/p\u003e\n\n\n\u003cp\u003eAnd in baking: A sponge cake or olive oil cake, where the oil replaces the butter, gets an aroma from the orange that you would otherwise achieve with zest. Over vanilla ice cream with sea salt, it is a combination that surprises guests.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store in a cool, dark place and keep the bottle tightly closed – essential oils are sensitive to light and air. Use within a few months of opening, as the orange aroma fades over time.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe that highlights the combination: Sear chicken breast in a pan, remove it, add a tablespoon of Orange \u0026amp; Vinegar and a tablespoon of Olive Oil \u0026amp; Orange to the pan, boil briefly, and pour over the meat. Serve with oven-roasted fennel. This is the dish that Fruchtwerker showcases with its two orange products – vinegar and oil from one producer, one fruit in two forms.\u003c\/p\u003e\n\n\n\u003cp\u003eFor the simplest use, all you need is bread: a piece of white bread, the oil, coarse sea salt. This is how you test whether you like the orange in the oil – and most who try it buy a bottle afterward. However, for those who only know neutral olive oil, the green, slightly bitter Koroneiki oil will be unfamiliar; those accustomed to mild oil will find it too robust.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the Messara Plain in Crete to Talkau\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Koroneiki olives and the oranges grow in the Messara Plain on the south coast of Crete, one of the island's most fertile regions. Both are harvested by hand, milled together, and cold-pressed into oil. The joint pressing is the decisive step: the essential oils from the orange peel bind to the olive oil during pressing instead of sitting on top later.\u003c\/p\u003e\n\n\n\u003cp\u003eFruchtwerker is a vinegar manufacturer in Schleswig-Holstein that has the oil pressed in Crete – by a producer the company collaborates with; it is bottled under the Fruchtwerker label. The idea behind it: Fruit vinegars require an oil that plays at the same level, and an oil with pressed-in fruit aligns better with the concept of the \"whole fruit\" than a standard olive oil.\u003c\/p\u003e\n\n\n\u003cp\u003eThe oil is extra virgin, cold-pressed, without additives – 96 percent olive oil, 4 percent orange oil from the pressing. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e, it forms the oil side of the product range.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil that suits the vinegar\u003c\/h3\u003e\n\n\n\u003cp\u003eA fruit vinegar needs an oil that gives it space. A strong, bitter olive oil overpowers the raspberry; a neutral rapeseed oil leaves it standing alone. The orange oil lies in between: fruity enough to keep up, with an orange note that pairs with almost all vinegar varieties.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the perfect complement to the vinegar – a package of Olive Oil \u0026amp; Orange and Raspberry \u0026amp; Vinegar is a complete dressing that only needs salt. For Mediterranean cuisine, the lemon oil is the alternative; for berry-based dishes, the orange oil is the better choice.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eAn olive oil with orange, olives and oranges from one press in Crete – for salad, risotto, and cake that tastes like summer.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548217844044,"sku":"045FRW0001","price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-olivenoel-orange.png?v=1788360811"},{"product_id":"olivenoel-und-zitrone","title":"Olive oil \u0026 lemon","description":"\u003ch2\u003eOlive oil \u0026amp; lemon from Fruchtwerker. Extra virgin olive oil with lemon – lemons and olives pressed together.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive oil \u0026amp; lemon from Fruchtwerker\u003c\/strong\u003e is an extra virgin olive oil from Crete in which Koroneiki olives and lemons are crushed together and cold-pressed: 96 percent olive oil, 4 percent lemon oil from the pressing process. No added flavorings, no subsequently added essences. 250 ml – a finishing oil for fish, vegetables, and salad, rather than a cooking oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive oil with lemon\u003c\/strong\u003e is one of the most sought-after flavored oils of all – and one where quality makes the biggest difference. The cheaper variety is olive oil with lemon flavoring. This one is an oil where the lemons are taken to the mill with the olives and pressed together with them. The essential oils from the peel bind to the olive oil, and the result tastes like lemon rather than perfume. Fruchtwerker has it pressed in Crete and offers it as a partner to their lemon vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eGreen oil, fresh peel, worlds away from lemon candy\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is first and foremost an olive oil: fruity, slightly grassy, with the mild bitterness and slight tingle in the throat that a young extra virgin oil from Koroneiki olives brings with it. The lemon sits on top – distinct in the aroma, and in the taste, it presents as the freshness of the peel with a subtle bitterness that suits the olive. In the finish, the lemon lingers longer than the oil.\u003c\/p\u003e\n\n\u003cp\u003eThe color is golden green. The lemon is aromatic rather than sour – the acidity is left behind during the pressing process. Anyone familiar with lemon-flavored oils will immediately notice the difference: flavorings sit on top of the oil, while crushed fruit is in the oil, tasting of peel rather than candy.\u003c\/p\u003e\n\n\u003cp\u003eTwo caveats: This is not an oil for the pan. Lemon aromas are volatile, heat destroys them, and an extra virgin olive oil belongs in cold dishes anyway. And anyone expecting acidity because the label says lemon will be disappointed – that comes from the vinegar, not the oil.\u003c\/p\u003e\n\n\u003ch3\u003eFish, steamed vegetables, soup, and the fastest salad in the world\u003c\/h3\u003e\n\n\u003cp\u003eThe oil belongs at the end of cooking. Pour a spoonful over fried or grilled fish – sea bream, salmon, trout – just before the plate reaches the table. Pour it over steamed vegetables: green beans, broccoli, zucchini, asparagus. Add it at the end to a fish soup or a light vegetable soup. Fruchtwerker names exactly these four: fish, salad, steamed vegetables, soups.\u003c\/p\u003e\n\n\u003cp\u003eIn dressings, it is the partner for light vinegars: two tablespoons of olive oil \u0026amp; lemon, one tablespoon of \u003ca href=\"\/en\/products\/zitrone-essig\"\u003elemon \u0026amp; vinegar\u003c\/a\u003e, salt – that is a dressing in ten seconds. Great for cucumber salad, tomato salad, couscous, bulgur, or a salad with fennel and orange. It also works with \u003ca href=\"\/en\/products\/granatapfel-und-essig\"\u003epomegranate \u0026amp; vinegar\u003c\/a\u003e for Oriental-style cuisine.\u003c\/p\u003e\n\n\u003cp\u003eAnd for cooking without a recipe: A piece of white bread, the oil, sea salt. Or mozzarella with tomato, using only this oil and pepper. For pasta: spaghetti with the oil, Parmesan, pepper, and some pasta water – a dish made in the time it takes to boil the noodles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store in a cool, dark place and keep tightly sealed; essential oils are sensitive to light and air. Consume within a few months of opening. The refrigerator is the wrong place – olive oil flocculates there, which is harmless, but it doesn't look very appetizing.\u003c\/p\u003e\n\n\u003cp\u003eA recipe shown by Fruchtwerker: Grilled sea bream “Lemon” – the whole fish from the grill, cut open, with olive oil \u0026amp; lemon, sea salt, and fresh herbs. Lemon juice and butter are unnecessary; the oil is enough. It works the same way with a trout from the oven or with shrimp from the pan.\u003c\/p\u003e\n\n\u003cp\u003eFor vegetables: green beans with garlic and the oil, steamed broccoli with almonds and the oil, baked potatoes with rosemary and the oil. It is the oil you add at the end to everything on the plate that needs a touch of freshness. It is not suitable for roasting, frying, or anything that gets hot – it is too precious for that, and the lemon is too volatile.\u003c\/p\u003e\n\n\u003ch3\u003eCrete provides the oil, Talkau the label\u003c\/h3\u003e\n\n\u003cp\u003eThe Koroneiki olives and the lemons grow in the Messara Plain on the southern coast of Crete. Both are hand-harvested, crushed together, and cold-pressed. Pressing them together is what distinguishes it from flavored oils: the essential oils of the lemon peel combine with the olive oil during pressing instead of being added later. The result is 96 percent olive oil and 4 percent lemon oil from the same pressing.\u003c\/p\u003e\n\n\u003cp\u003eFruchtwerker is a vinegar manufactory in Schleswig-Holstein that has the oil pressed in Crete – by a producer with whom they collaborate; it is bottled under the Fruchtwerker label. It is the perfect complement to their fruit vinegars: if you have the lemon vinegar on your shelf, this oil is its ideal counterpart.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is extra virgin, cold-pressed, without additives – the lemon comes solely from the pressing. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eolive oil \u0026amp; orange\u003c\/a\u003e, it forms the small oil side of a range that otherwise consists of vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyone who cooks fish\u003c\/h3\u003e\n\n\u003cp\u003eLemon oil is the flavored oil that takes on the most tasks in a kitchen that prepares fish and vegetables. It replaces the lemon wedge on the plate and simultaneously provides the dish with the oil it needs anyway.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who eat Mediterranean-style, and it makes a great package with the lemon vinegar – two bottles, one dressing; for fish, the oil alone is enough. Anyone who prefers a sweeter version should choose the orange oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn olive oil with lemon, lemons and olives from one press in Crete – for sea bream, beans, and white bread with salt.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548217942348,"sku":"045FRW0002","price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-olivenoel-zitrone.png?v=1788360813"},{"product_id":"basilikum-auf-olivenoel-250-ml","title":"Basil infused olive oil 250 ml","description":"\u003ch2\u003eWajos Basil Olive Oil. 99 percent extra virgin olive oil from Spain with basil – the seasoning oil for tomatoes, pizza, and pasta that tastes like summer all year round.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Basil Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain with natural basil aroma, 250 ml from Dohr on the Moselle. Not a pesto, not a frying oil, not an herb oil with leaves in the bottle – but a clear seasoning oil for drizzling that tastes of fresh basil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Olive Oil by Wajos\u003c\/strong\u003e solves a problem familiar to anyone with a basil plant on their windowsill: the pot is lush in July, dead in November, and the leaves from the pack turn black after two days. This oil tastes the same every day of the year – like green, peppery basil over tomatoes, mozzarella, and pasta. For us, it is the second most popular seasoning oil after lemon, and it is listed as a bestseller in the kitchen at Wajos itself. Pesto and fresh basil pots remain what they are – this oil fills the gap for the moments when you have neither.\u003c\/p\u003e\n\n\u003ch3\u003eGreen and peppery like fresh basil, with mild olive oil underneath\u003c\/h3\u003e\n\n\u003cp\u003eAs soon as you open the bottle, the oil smells like crushed basil leaves – green, slightly peppery, and a little sweet. On the palate, you first taste the herb, then the olive oil: an extra virgin olive oil from Spain, mild and rounded, free from the bitterness and sharpness found in the finish of some Tuscan oils. This is intentional, as a strong oil would overpower the basil. This way, the herb stays at the forefront and the oil remains in the background.\u003c\/p\u003e\n\n\u003cp\u003eHonestly: there are no leaves in the bottle. The flavor comes from natural basil aroma and another natural aroma, dissolved in 99 percent olive oil. This has an advantage – the oil remains clear, free from plant particles that could turn rancid, and tastes as good in the last week as it did in the first. And it has its limits: anyone expecting the bitter compounds and green color of basil crushed in a mortar will not find it here. For those who want an oil with visible herb pieces or a pure, unflavored olive oil, this seasoning oil is not suitable – in that case, the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e from Wajos is the right bottle.\u003c\/p\u003e\n\n\u003ch3\u003eOver tomatoes, on pizza, in pasta – always at the very end\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is Caprese: tomatoes, mozzarella, salt, pepper, and instead of three wilted leaves from a pack, a tablespoon of this oil. The same applies to bruschetta with diced tomatoes and garlic, toasted white bread, or a bowl of olives and antipasti. On pizza, it goes on after baking instead of before – a spoonful over a hot Margherita, and the scent of basil rises, whereas every leaf would have burned in the oven.\u003c\/p\u003e\n\n\u003cp\u003eIn pasta, it replaces a quick pesto: drain the spaghetti, add two tablespoons of oil, grated Parmesan, salt, pepper, cherry tomatoes – ready in ten minutes, and the kids will eat it. With zucchini, eggplant, or grilled vegetables, it works as a marinade after grilling: vegetables hot off the grate, oil drizzled over, let it soak in for half an hour. In salad dressings, it belongs with anything containing tomato, cucumber, or mozzarella, and with potato salad with arugula.\u003c\/p\u003e\n\n\u003cp\u003eIt is not well-suited for frying. Over high heat, the basil notes evaporate, leaving only ordinary olive oil – a waste. It also gets lost in soups and braised dishes; there, only add a spoonful to the plate when serving. And it pairs less well with sweets or fish with butter-lemon than the lemon oil does. One to two tablespoons is a portion, and the bottle lasts about a month with daily use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Basil Olive Oil, two tablespoons of \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, salt – the dressing for leaf salad with tomatoes that we recommend most often for this oil.\u003c\/p\u003e\n\n\u003ch3\u003eA seasoning oil from Dohr, where almost everything is made in-house\u003c\/h3\u003e\n\n\u003cp\u003eWajos manufactures most of its approximately 900 items in-house in Dohr near Cochem on the Moselle, including the seasoning oils. The olive oil comes from Spain, while preparation and bottling take place on the Moselle, and every batch is tested in their own lab. The name stands for the initials of Walter Josef Oster, the winemaker from Ediger-Eller whose family has been making wine for 15 generations. He started with liqueur in the 1980s; his son Peter Oster and Ulf Schwichtenberg built it into a brand with over 80 employees and their own stores throughout Germany starting in the 2000s.\u003c\/p\u003e\n\n\u003cp\u003eThe family business's motto is \"controlled small-scale work\": better an oil bottled in your own facility than one produced somewhere on commission. For a seasoning oil, this means: the same base as the house EVOO, the same lab, and an aroma balanced to complement rather than overwhelm the olive oil. Anyone coming from viticulture knows how much a tenth of a percent matters.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for tomato season and for people who can't keep a basil plant alive\u003c\/h3\u003e\n\n\u003cp\u003eBasil Olive Oil is the oil we recommend when someone enjoys cooking Mediterranean dishes but dislikes buying and throwing away herbs. It sits on our shelves next to \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e for fish and salad and \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic Olive Oil\u003c\/a\u003e for bread and frying – the three of them cover most evenings. All seasoning oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bottle suits people who love Italy and like to be finished in the kitchen quickly, preferably along with breadsticks or a pasta sauce. Store in a dry, cool, and dark place; the refrigerator is off-limits – olive oil will flocculate there. The oil is not suitable for those looking for a cold-pressed herb oil with real leaves or an oil for high-heat searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBasil and mild olive oil from Spain, bottled on the Moselle – the seasoning oil that makes tomatoes taste like August all year round.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221907276,"sku":"045WAJ0002","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-auf-olivenoel-250-ml-woo-eigen.png?v=1790954921"},{"product_id":"gartenkraeuter-oel-250-ml","title":"Garden herb oil 250 ml","description":"\u003ch2\u003eWajos Garden Herb Oil. Extra virgin olive oil from Spain with a herbal note, mild and aromatic – the seasoning oil for dressing, bread, and mayonnaise.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Garden Herb Oil\u003c\/strong\u003e is an olive oil preparation consisting of 99 percent extra virgin olive oil from Spain with natural flavorings, 250 ml from Dohr on the Moselle. Not an oil with herbs floating in the bottle, not a frying oil, not a herb pesto, but a mild olive oil that tastes of garden herbs and can be dosed drop by drop. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarden Herb Oil by Wajos\u003c\/strong\u003e solves a problem every kitchen knows: the fresh herbs have wilted again. The bunch of parsley survived three days in the fridge, the chives only one. The oil sits right next to them and, on day 90, is just as flavorful as on day one. It is frequently ordered from us, mostly by people who had it in a dressing once and then wanted it for themselves. It is the oil that turns vinegar, salt, and lettuce into a dressing, without the need for chopping herbs.\u003c\/p\u003e\n\n\u003ch3\u003eMild olive oil, topped with herbs – aromatic rather than sharp\u003c\/h3\u003e\n\n\u003cp\u003eThe base is an extra virgin olive oil from Spain, soft and free from the peppery sharpness of some other olive oils. Over this lies a herbal note reminiscent of parsley, chives, and a hint of celery – green, aromatic, and mild. The oil smells of freshly cut herbs and tastes rounder than a pure olive oil. The herbal tone is distinct but remains balanced: a salad tastes like herbs rather than oil afterwards.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: You will look in vain for visible herbs in the bottle. The taste comes from natural aromas, including celery – an exclusion criterion for anyone with a celery allergy. The olive oil makes up 99 percent, the aroma the rest. In return, the oil remains clear, free of sediment, and lasts longer than an oil with steeped herbs.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the strong, bitter tone of a young olive oil, the Garden Herb Oil is not suitable – in that case, the pure \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e by Wajos is the right bottle. And for anyone needing an oil for high-heat searing, choose a neutral oil: the herbal note cannot handle much heat.\u003c\/p\u003e\n\n\u003ch3\u003eOver salad, bread, potatoes, and in mayonnaise\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is for dressing: three tablespoons of oil, one tablespoon of wine vinegar or fruit vinegar, salt, pepper, done. Mustard and chopping herbs are no longer necessary. On lettuce, tomato salad, cucumber salad, or a potato salad with broth, it is the missing ingredient when you have run out of fresh herbs. Combined with a sweet fruit vinegar, it makes a dressing that even children like.\u003c\/p\u003e\n\n\u003cp\u003eOn toasted bread, it replaces herb butter: toast white bread, drizzle with oil, add a few salt flakes, a halved tomato for rubbing – and breakfast in summer is ready. Drizzled over boiled potatoes, baked potatoes, or simple scrambled eggs, it provides the herbs that would otherwise need to be chopped. And in homemade mayonnaise – stir the oil slowly into egg yolk, mustard, and lemon juice – it is a shortcut to herb mayonnaise; the bottle does the chopping for you.\u003c\/p\u003e\n\n\u003cp\u003eIt works well warm as a finishing touch: over grilled vegetables, steamed fish, pan-fried chicken breast, or vegetable soup, right before serving. A spoonful over pasta with Parmesan and pepper makes a dinner in ten minutes, and a spoonful stirred into quark turns boiled potatoes into a complete meal. Stirred into a tomato sauce at the end, it also provides the herbal note usually delivered by fresh basil.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for deep-frying, high-heat searing, or long-simmered dishes – the herbal note evaporates with heat, and the olive oil alone would be too precious for that. Always use it cold or as a finishing touch, and use it sparingly: one tablespoon is enough for a salad for four.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Garden Herb Oil, one tablespoon of \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e, salt – the dressing we recommend for lettuce with goat cheese and nuts.\u003c\/p\u003e\n\n\u003ch3\u003eAn oil from Spain, bottled and tested on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufactory in Dohr near Cochem on the Moselle, with roots in a winemaking family. The Osters have been making wine in Ediger-Eller for 15 generations, and Walter Josef Oster – the name Wajos is built from his initials – began with liqueurs in the 1980s. From the 2000s, his son Peter Oster and Ulf Schwichtenberg turned the small manufactory next to the winery into the Wajos brand, with its own stores since 2008 and today over 80 employees.\u003c\/p\u003e\n\n\u003cp\u003eVines grow on the Moselle instead of olive trees, so the oil comes from Spain. The preparation with the herbal note and the testing in their own laboratory are carried out at Wajos in Dohr, where most of the approximately 900 items are produced. The refined oils are, alongside the cremas, the second large category at Wajos – lemon, garlic, basil, truffle, and precisely garden herbs, all based on the same olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for people who eat salad but rarely buy herbs\u003c\/h3\u003e\n\n\u003cp\u003eThe herb oil is the bottle for everyone who eats salad often but rarely has fresh herbs at home. It is the most versatile of the refined Wajos oils because it goes with almost everything that comes from the garden. If you like it citrus-fresh, take \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e; for something stronger, choose \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic Olive Oil\u003c\/a\u003e. All oils and cremas can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore it in a dry place, protected from heat and light, outside the refrigerator – olive oil will flocculate in the cold. With one tablespoon per salad, 250 ml will last for a few weeks of daily use. As a gift, it is a perfect souvenir for a barbecue or paired with a crema as a dressing set. It is not suitable for those who must avoid celery or for those who expect an oil with visible herbs in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain with garden herbs, refined on the Moselle – the seasoning oil that turns vinegar and salt into a dressing when the herbs have already wilted.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221972812,"sku":"045WAJ0004","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gartenkraeuter-oel-250-ml-woo-eigen.png?v=1790954928"},{"product_id":"knoblauch-auf-olivenoel-250ml","title":"Garlic infused olive oil 250ml","description":"\u003ch2\u003eWajos Garlic on Olive Oil. 99 percent extra virgin olive oil from Spain and garlic oil, bold and without peeling – the seasoning oil for bread, pizza, and everything off the grill.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Garlic on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and garlic oil, 250 ml from Dohr on the Moselle. Not an oil with cloves inside, not a frying oil for a hot pan, not a mild salad oil, but a seasoning oil with distinct garlic that you drizzle over your food at the very end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarlic on Olive Oil by Wajos\u003c\/strong\u003e solves a problem that arises in every kitchen every evening: the garlic has to be peeled, chopped, and added to the pan at exactly the right moment, or else it burns and turns bitter. Your fingers smell until the next morning, and if you only need a hint, half a clove is left over. With this bottle, the garlic is already in the oil—consistent, easy to dose, and your cutting board and knife stay in the drawer. A teaspoon over the finished dish makes it taste as if someone has just sautéed a fresh clove. We get regular orders for this oil, almost always together with a Crema or a second seasoning oil.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic that tastes like garlic, on an olive oil with its own fruitiness\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is golden-green like a fine olive oil and smells immediately of garlic upon opening—round rather than sharp and raw, like garlic that has been briefly infused in oil. On the palate, the olive oil’s own fruitiness comes first, then the garlic, which lingers for a long time. 99 percent of the bottle is extra virgin olive oil from Spain, with the rest being garlic oil. There are no pieces, cloves, or sediment—the aroma is in the oil itself. That’s why the last spoonful tastes like the first.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is bold. Anyone drizzling it over bread will taste garlic—distinctly more than just a hint. It is not suitable for those who only want a subtle whisper of flavor or are looking for an oil with visible herbs—in that case, the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil on Olive Oil\u003c\/a\u003e is a better fit, as it is softer and greener. And it is an oil: 91 grams of fat per 100 milliliters, like any olive oil. A teaspoon seasons; a tablespoon dominates.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, pizza, grilled vegetables, and in quick pasta dishes\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest application is bread: toast a slice, drizzle with oil, add salt, and you're done. That’s the basic version of bruschetta that sits on our table before grilling. On pizza, the oil is added only after baking—a few drops over the crust, and a frozen pizza tastes like it came from a pizzeria. Grilled vegetables like zucchini, bell peppers, and eggplant get the oil right off the grill, as do halloumi, steak, and lamb chops.\u003c\/p\u003e\n\n\u003cp\u003eThe fastest pasta of the week: boil spaghetti, drain, add two tablespoons of oil, chili flakes, and Parmesan. That’s Aglio e Olio in three minutes, and the pan stays clean. Oven potatoes, rosemary potatoes, and fried potatoes get the oil just before serving so that the garlic remains mild. In salad dressings, it replaces the chopped clove—a teaspoon with vinegar and salt is enough for a bowl of leafy greens. And for those making aioli or herb butter, stir in a spoonful to save yourself the trouble of pressing garlic.\u003c\/p\u003e\n\n\u003cp\u003eThis oil is not suitable for searing, deep-frying, or for use in a hot pan from the start: the garlic aroma does not handle high heat well and will turn bitter. It is a finishing oil—for over the finished dish, into a lukewarm pan, or onto the plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toasted white bread topped with diced tomatoes seasoned with the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eKlassik Bruschetta seasoning mix\u003c\/a\u003e, finished with the garlic oil—our appetizer for every summer barbecue night.\u003c\/p\u003e\n\n\u003ch3\u003eOlive oil from Spain, garlic from the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path to seasoning oils led through wine. The Oster family in Ediger-Eller has been making wine for 15 generations; the name Wajos is derived from Walter Josef Oster, the founder of the family. Starting in the 2000s, son Peter Oster and business partner Ulf Schwichtenberg turned the liqueur manufactory that Walter Oster established in the 1980s alongside the winery into the Wajos brand—opening the first store in Trier in 2008, with shops all over Germany today.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning oils are at the core of the range: olive oil as a base, combined with lemon, basil, truffle, roasted onion—or, of course, garlic. According to Wajos, the olive oil for this bottle comes from Spain. Of their approximately 900 items, the majority are produced in Dohr itself, where over 80 employees work and an in-house laboratory tests the products. Wajos calls this “controlled smaller-scale production”—a family business that prefers to mix its oils itself rather than buying them pre-made. Within Wajos, the garlic oil is one of the top sellers in the kitchen category.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for grill fans, pizza nights, and people who love garlic\u003c\/h3\u003e\n\n\u003cp\u003eGarlic on Olive Oil is the bottle for anyone who reaches for a garlic clove first thing when cooking—and for anyone who shies away from the peeling. As a gift, it’s perfect for people with a grill, a pizza oven, or a love for Italian cuisine; together with the \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, it’s the oil duo we pack into gift baskets most often. Those who prefer something heartier will find an alternative in the \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Seasoning Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of storage, keep the bottle in a dry, dark, and cool place—in the kitchen cupboard rather than on the windowsill or in the refrigerator, where olive oil will turn cloudy. 250 milliliters will last for weeks if you use a teaspoon per dish. This oil is not suitable for those who avoid garlic or want only a faint hint of it, nor for anyone looking for an oil to fry with at high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSpanish olive oil and garlic from a bottle instead of a cutting board—the seasoning oil from the Moselle for bread, pizza, and everything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548222038348,"sku":"045WAJ0005","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/knoblauch-auf-olivenoel-250ml-woo-eigen.png?v=1790954934"},{"product_id":"roestzwiebel-wuerzoel","title":"Fried onion flavored oil","description":"\u003ch2\u003eWajos Roasted Onion Flavored Oil. Rapeseed oil and a quarter extra virgin olive oil with the taste of roasted onions – the hearty oil for potato salad, cheese spaetzle, and grilled meats.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Roasted Onion Flavored Oil\u003c\/strong\u003e is a seasoned oil made from rapeseed oil and 25 percent extra virgin olive oil from Spain, infused with natural flavorings to give it the taste of roasted onions, 250 ml from Dohr on the Moselle. Not a pure olive oil, not an oil with pieces of onion, and not a frying fat, but a clear oil for seasoning – savory, slightly sweet, with a roasted note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRoasted Onion Flavored Oil from Wajos\u003c\/strong\u003e solves a problem familiar to anyone who makes potato salad: the roasted onions are the best part, but they take the longest. Cutting onions, tears, twenty minutes at the stove until they are brown, verging on black. This oil already has that taste in the bottle – three tablespoons in the dressing, and the salad tastes like onions from the pan while the pan stays in the cupboard. It is our most popular savory Wajos oil, right after basil and lemon. And it’s the bottle passed around the table most often at barbecues.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted onion, slightly sweet, followed by a mild olive oil\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is golden yellow, clear, and free of sediment. When opened, it smells of onions that have been sweated in butter for a long time: roasted, a little sweet, a bit like onion tart fresh from the oven. On the tongue, the roasted note comes first, then the oil itself – rapeseed oil as a neutral base, a quarter extra virgin olive oil from Spain that adds a light fruitiness while remaining mild, far from bitter or peppery. The flavor is bold but smooth, and it lingers on the palate.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: the onion flavor comes from natural aromas rather than onions sitting in the oil. That is why the bottle stays clear and stable and the oil lasts a long time once opened – and why it tastes like a roasted onion note rather than bits of onion. If you are expecting an oil with visible onions, you won't find them here.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a pure, bold olive oil for drizzling, choose the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e. And if you avoid onions, you won't be a fan of this oil either; the note is distinct.\u003c\/p\u003e\n\n\u003ch3\u003eOver potato salad, in cheese spaetzle, on steak and fried potatoes\u003c\/h3\u003e\n\n\u003cp\u003ePotato salad is just the start: lukewarm potatoes, broth, vinegar, mustard, salt – and instead of neutral oil, three tablespoons of this seasoned oil. Add sliced raw onions if you like; the oil provides the roasted part. The same applies to sausage salad, bean salad with bacon, or a lentil salad with vinegar and parsley.\u003c\/p\u003e\n\n\u003cp\u003eIn cheese spaetzle, it belongs at the very end: layer spaetzle and cheese, let it melt in the oven, then drizzle the oil over the top – you can still add roasted onions if you want, but the oil soaks into the spaetzle and ensures that every forkful tastes like them. It works the same way on fried potatoes, baked potatoes, or mashed potatoes: a spoonful after cooking, let it sit for a moment.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, it is the oil for everything that hits the grate: steak, neck steak, bratwurst, ribs, rubbed with salt and pepper, and grilled vegetables – zucchini, bell peppers, corn on the cob – drizzled after grilling. In a dark gravy, in goulash, or in onion soup, a tablespoon enhances the onion flavor that the dish already has. And on toasted bread with salt, it makes a dinner when the fridge is empty.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for high-heat searing in large quantities – the roasted note burns, and the aroma is gone before the meat is cooked. It is out of place in baking cakes, for fish with delicate flavors, or in desserts. And a salad dressing with lemon and herbs doesn't pair well with it: the roasted onion is just too much there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Swabian potato salad with broth, vinegar, and Roasted Onion Flavored Oil, plus a teaspoon of \u003ca href=\"\/en\/products\/dill-senf-sauce\"\u003edill-mustard sauce\u003c\/a\u003e in the dressing – our favorite salad for grilled sausages in summer and meat patties in winter.\u003c\/p\u003e\n\n\u003ch3\u003eOil from Spain, aroma from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe olive oil in the bottle comes from Spain; it is refined in Dohr near Cochem on the Moselle. That is where Wajos is based, a family business with over 80 employees that carries about 900 items and produces most of them itself – seasoned oils like this are among them. The name comes from Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eFrom the liqueur factory that Walter Oster opened next to the winery in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand starting in the 2000s. The first store opened in 2008 in Trier, and today they are found all over Germany. The oils are tested in their own laboratory before they go into the bottle. It is less surprising than it sounds that a wine house refines oils: those who know how aromas come together in a bottle can do it just as well with oil as with wine. \"Controlled smaller-scale work\" is what Wajos calls the principle – better to have a few varieties done right than everything.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for hearty cuisine and those who love to grill\u003c\/h3\u003e\n\n\u003cp\u003eThe Roasted Onion Flavored Oil is the bottle for everyone who cooks Swabian, Bavarian, or simply hearty food. Potato salad, spaetzle, onion tart, roasts – it belongs everywhere. As a gift, it fits well for grilling enthusiasts – combined with the \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003egarlic in olive oil\u003c\/a\u003e as a duo set for the grilling season. If you prefer cooking with greens and herbs, choose the \u003ca href=\"\/en\/products\/gartenkraeuter-oel-250-ml\"\u003eGarden Herb Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e250 ml lasts for weeks at two to three tablespoons per dish; store in a dry, dark, and cool place, but outside the refrigerator, otherwise the olive oil will turn cloudy. The oil is not suitable for those who avoid the taste of onions – or for people looking for an oil for light, Mediterranean summer cuisine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted onions in the oil instead of in the pan – the seasoned oil from the Moselle for potato salad, cheese spaetzle, and everything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548222366028,"sku":"045WAJ0003","price":11.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/roestzwiebel-wuerzoel-woo-eigen.png?v=1790954940"},{"product_id":"rucola-wuerzoel-250ml","title":"Arugula Flavored Oil 250ml","description":"\u003ch2\u003eWajos Arugula Infused Oil. Extra virgin olive oil, rapeseed oil, and arugula extract, nutty and peppery – the infused oil that replaces arugula on pizza and pasta.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Arugula Infused Oil\u003c\/strong\u003e is a blend of 53.7 percent extra virgin olive oil from Spain and rapeseed oil with 5 percent arugula extract and natural flavors, 250 ml from Dohr on the Moselle. Not pure olive oil, not pesto, not an oil for high-heat searing, but an infused oil for drizzling that tastes like fresh arugula. Vegan, contains mustard.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eArugula Infused Oil by Wajos\u003c\/strong\u003e solves a problem everyone who buys arugula knows: by the third day, the bag is a wilted lump. The oil, however, sits on the shelf for months and provides that nutty, slightly peppery kick whenever it's needed – on a pizza just out of the oven, over spaghetti with Parmesan, or on tomato bread. No washing, picking, or throwing away required. And because the oil is only a little over half olive oil, it is milder than pure olive oil and lets the other ingredients take center stage.\u003c\/p\u003e\n\n\n\u003ch3\u003eNutty, tart, and a little peppery, just like a fresh arugula leaf\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the oil smells like green arugula, tart and nutty, with the slightly spicy note the leaf has in a salad. On the tongue, you get the olive oil first, fruity and soft, followed by the arugula spice, which finishes with a slightly peppery note at the back. The flavor comes from 5 percent arugula extract and natural aromatics rather than leaves in the bottle – and these flavors contain mustard, which you should know if you have allergies. The rapeseed oil makes the blend lighter and more neutral than pure olive oil. For anyone expecting a bold, bitter extra virgin olive oil, this infused oil is not suitable – you are better off reaching for the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eOver pizza, pasta, tomato bread, and grilled vegetables\u003c\/h3\u003e\n\n\n\u003cp\u003eThe easiest way to use it is over finished pizza: a teaspoon over it, and it tastes as if fresh arugula were on top. Spaghetti with olive oil, garlic, and Parmesan gets a green note with a tablespoon of the infused oil. Tomatoes with mozzarella, some salt, this oil – summer dinner. Drizzle over grilled vegetables, zucchini, and bell peppers only after they have been grilled. For a dressing, mix two tablespoons of oil with one tablespoon of light vinegar and salt. It is not suitable for frying or deep-frying: heat causes the aroma to evaporate, and the oil is too good for that. Always add it at the very end, in small quantities.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e White pizza bread with Arugula Infused Oil and salt, served with a cream cheese dip using the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eClassic Bruschetta Seasoning Mix\u003c\/a\u003e – our go-to for any barbecue party where someone is asked to bring something.\u003c\/p\u003e\n\n\n\u003ch3\u003eAn infused oil from the Moselle, from a house that grew up with wine\u003c\/h3\u003e\n\n\n\u003cp\u003eThe infused oils were developed by Wajos in Dohr near Cochem on the Moselle, in a family business that has been making wine for 15 generations. Walter Josef Oster from Ediger-Eller, whose initials name the brand, started with liqueurs in the 1980s; from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into a family business with over 80 employees. The olive oil comes from Spain; blending and quality control take place in Dohr – as is the case for most of the approximately 900 items.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil for pizza nights and for people who never have arugula at home\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Arugula Infused Oil is perfect for anyone who enjoys cooking Italian food and wants to have that green spice ready at hand. As a gift, it's the perfect bring-along for friends with a pizza oven. Those who prefer herbs will find an alternative in the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil Infused Olive Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a cool, dark place; it would turn cloudy in the refrigerator. It is not suitable for anyone with a mustard allergy or for those looking for an oil for cooking rather than drizzling.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eOlive oil, rapeseed oil, and the spice of arugula – the infused oil from the Moselle that makes the wilted bag in the fridge obsolete.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224233804,"sku":"045WAJ0008","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rucola-wuerzoel-250ml-woo-eigen.png?v=1790954966"},{"product_id":"weisser-trueffel-auf-olivenoel-250ml","title":"White truffle olive oil 250ml","description":"\u003ch2\u003eWajos White Truffle on Olive Oil. Extra virgin olive oil from Spain with truffle extract – the flavored oil that turns scrambled eggs, pasta, and mashed potatoes into a Sunday meal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos White Truffle on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain, white truffle extract, and flavoring, 250 ml from Dohr on the Moselle. Not an oil for frying, no jar with pieces of truffle, no truffle from the forest, but a flavored oil for drizzling – drop by drop, right at the very end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle on Olive Oil by Wajos\u003c\/strong\u003e is the shortcut to a flavor that would otherwise cost a fortune. A fresh white truffle is traded by the gram and lasts a few days; this bottle sits in your cupboard for months and provides a few drops every evening. The difference is honestly stated: extract and flavoring are at work here, while the tuber itself stays in the forest. In return, the Tuesday scrambled eggs taste like something you would otherwise only order at a restaurant – and the kids will ask what's in it.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, intense, a few drops are enough\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is fragrant as soon as the bottle is opened: earthy, slightly garlicky, with the heavy, sweet note that white truffle has. Underlying this is an extra virgin olive oil from Spain, mild and round, which carries the truffle and lets it take center stage. The flavor lingers on the tongue, which is why the dosage is crucial – a teaspoon over a plate of pasta is a lot. The truffle flavor comes from extract and flavoring; that is stated on the bottle and should be mentioned here as well. For anyone expecting the fleeting, delicate scent of a freshly shaved truffle, this oil is not suitable – it is stronger and more direct. Anyone looking for a pure, unflavored olive oil should choose the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, scrambled eggs, purée, and risotto – never in a hot pan\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest use is pasta with butter and Parmesan, plus a few drops of truffle oil just before serving. The same applies to scrambled eggs, fried eggs, and mashed potatoes: add the oil to the plate only when everything is ready. Drizzle over mushroom risotto, into a cream sauce for chicken or pork tenderloin, or on grilled bread with salt – one teaspoon is sufficient for each. For steak, it belongs as a finish on the finished meat rather than in the marinade. The oil is not suitable for frying or deep-frying: heat destroys the truffle flavor, and the aroma evaporates. It does not pair well with lemon, vinegar, or spicy chili – truffle wants fat, egg, cheese, and potato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-baked fries, coarse salt, a teaspoon of truffle oil, and grated Parmesan – the truffle fries that disappear faster at our place than any sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr, where oils are refined\u003c\/h3\u003e\n\n\u003cp\u003eWajos manufactures around 900 items in Dohr near Cochem on the Moselle, most of them in their own facility, and the flavored oils based on olive oil are among their mainstays. The name goes back to Walter Josef Oster, founder of a winemaking family in Ediger-Eller, whose liqueur distillery from the 1980s was the beginning. Peter Oster and Ulf Schwichtenberg have turned it into a family business with over 80 employees that tests its oils in its own laboratory before bottling.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for beginners and for gifts that get used\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil is the Wajos product for everyone who likes truffles but is reluctant to spend their weekly grocery budget on a single gram of the tuber. It is the bottle you give as a gift when someone loves to cook and already has everything – 250 ml lasts for half a year when dosed by the drop. For those who prefer seasoning with garlic or lemon, you can find \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e and the other flavored oils on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry, dark place, not in the refrigerator. It is not suitable for anyone who finds truffle aroma inherently too dominant – here, it is the star of the show.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain, white truffle as an extract – a few drops of flavored oil from the Moselle, and scrambled eggs become a gourmet dish.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224299340,"sku":"045WAJ0007","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisser-trueffel-auf-olivenoel-250ml-woo-eigen.png?v=1790954978"},{"product_id":"zitrone-auf-olivenoel-250ml","title":"Lemon infused olive oil 250ml","description":"\u003ch2\u003eWajos Lemon on Olive Oil. 99 percent extra virgin olive oil from Spain with lemon oil, fresh and mild – the condiment oil that adds lemon zest to fish, salad, and vegetables instead of acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Lemon on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and lemon oil, 250 ml from Dohr on the Moselle. No lemon juice in the oil, no flavored rapeseed oil, not an oil for frying, but a condiment oil for drizzling that tastes like lemon zest and has the mouthfeel of olive oil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon on Olive Oil by Wajos\u003c\/strong\u003e solves a minor kitchen problem. You want lemon on your fish, salad, or vegetables—but you want to avoid the acidity that makes fish look grey and dressing overly sharp. Grating lemon zest is an option, but it requires an untreated lemon and a grater that needs to be washed afterward. Here, the zest is already in the oil. A spoonful, and the dish smells of lemon while everything remains mild. For us, this is our best-selling Wajos oil and the bottle we mention in almost every dressing tip.\u003c\/p\u003e\n\n\u003ch3\u003eLemon zest on the nose, olive oil on the palate, the acidity stays out\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the oil smells of freshly grated lemon zest—bright, ethereal, slightly bitter, like the zest rather than the juice. On the tongue, it is first and foremost olive oil: soft, green, with the light bitterness of an extra virgin olive oil. The lemon remains as a scent and in the finish, never stinging. The oil makes up 99 percent, the lemon oil one percent—and that is enough, because lemon oil from the peel is highly concentrated.\u003c\/p\u003e\n\n\u003cp\u003eYou should know this: It is oil, not acid. Anyone making a dressing with it still needs vinegar or lemon juice. The oil replaces the lemon zest, not the lemon. And like any olive oil, it is fat—a tablespoon remains a tablespoon of oil, no matter how fresh it smells.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a bold, peppery olive oil with a lot of character of its own, this oil is not suitable—the lemon would struggle against it, which is why the base is deliberately mild. For that, the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e from Wajos is the right bottle. If you want garlic instead of lemon, go for the \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn fish, in dressings, on vegetables, and in cake batter\u003c\/h3\u003e\n\n\u003cp\u003eThe primary use is fish: salmon or cod from the oven, with a tablespoon of oil drizzled over it once on the plate. The lemon wedge can be skipped, and so can the acidity that turns the flesh grey. It works just as well on pan-seared shrimp, steamed mussels, or a tuna steak. And on a smoked salmon sandwich with cream cheese, it’s the drop that turns breakfast into something special.\u003c\/p\u003e\n\n\u003cp\u003eIn dressings, it is the oil we use most frequently: three tablespoons of this, two tablespoons of vinegar or crema, salt. Perfect for lamb’s lettuce, arugula, fennel-orange salad, cucumber with yogurt, or a tomato salad that otherwise only gets salt. With goat cheese, avocado, or white beans, it turns a side salad into a main course. Also stirred into mayonnaise or a yogurt dip, it provides the citrus note that otherwise comes from a grater.\u003c\/p\u003e\n\n\u003cp\u003eOn vegetables, it is added after cooking: over green asparagus, broccoli, grilled zucchini, or roasted potatoes. A risotto gets a tablespoon at the end, as does a pasta dish with parmesan and pepper. And yes, in a sponge cake or olive oil cake, it can replace part of the fat—the lemon stays in the batter, and no one has to grate zest.\u003c\/p\u003e\n\n\u003cp\u003eWhat it does not handle well: searing at high heat. The essential oils of the lemon evaporate under high heat, leaving only olive oil behind. Therefore, always add it at the end, away from the hot pan. And for dressings for hearty dishes—potato salad with bacon, coleslaw—the lemon is often too delicate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Lemon on Olive Oil, two tablespoons of \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, salt—the dressing we use on every salad with goat cheese, pear, and walnuts.\u003c\/p\u003e\n\n\u003ch3\u003eSpanish oil, refined in Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe olive grows in Spain rather than on the Moselle, which is why the olive oil comes from there; the lemon is added in Dohr near Cochem, where Wajos produces its condiment oils. The company originated from a winery: Walter Josef Oster, whose name became the brand, comes from a winemaking family in Ediger-Eller that has been making wine for 15 generations, and he founded a liqueur distillery in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into Wajos—opening the first store in Trier in 2008, with over 80 employees in Dohr today and shops all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe condiment oils are among the roughly 900 items the family business carries, and like most of them, they are produced in-house in Dohr and tested in their own laboratory. Wajos lists the lemon oil among its kitchen bestsellers, and it is also the bottle in our home that runs out before all others. Anyone who knows wine knows how much one percent can mean—here, it is that one percent of lemon oil that makes the difference from pure olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for fish lovers, salad makers, and those who never have a lemon in the house\u003c\/h3\u003e\n\n\u003cp\u003eLemon on Olive Oil is the bottle for everyday life. It suits families who have salad on the table three times a week, everyone who likes fish but always forgets the lemon, and chefs who love drizzling oil over a finished plate. As a gift, it is exactly what we bring to people who cook well and already have everything: unobtrusive, but after the first fish dish, it becomes a permanent part of their kitchen. You can find our other condiment oils on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry, cool place away from light, the bottle lasts a long time; the refrigerator is the wrong place, as olive oil becomes cloudy and solid there. 250 milliliters will last for several weeks if you use a tablespoon per salad. The oil is not suitable for those looking for an oil for frying and deep-frying—it is too precious for that, and the lemon note is too fleeting.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain, lemon oil from the peel, blended on the Moselle—the condiment oil we use on fish and salad whenever the lemon is missing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224364876,"sku":"045WAJ0001","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitrone-auf-olivenoel-250ml-woo-eigen.png?v=1790954984"},{"product_id":"weisses-trueffeloel-100ml","title":"White truffle oil - 100ml","description":"\u003ch2\u003eVitelium White Truffle Oil, 100 ml. Truffle oil made from extra virgin olive oil with white truffle from Molise – the small bottle for a truffle evening for two.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Oil, 100 ml\u003c\/strong\u003e is a seasoned oil from Molise: extra virgin olive oil from Vitelium's own groves with natural truffle aroma from white truffle (Tuber magnatum Pico, 4 percent). It is supplemented by pieces of Bianchetto truffle (Tuber borchii, 0.5 percent). 100 ml, intensely aromatic, for refining dishes just before serving. Not for frying, not a salad oil, not an oil to be spooned – a few drops are enough.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Oil from Vitelium\u003c\/strong\u003e is a truffle oil—an extra virgin olive oil—that brings the taste of white truffle to the plate when no fresh truffle is on the table. Vitelium grows the olives for it themselves in Molise, a small region south of the Abruzzo known for its truffles. According to the ingredient list, the flavor comes from a natural truffle aroma derived from Tuber magnatum Pico, supplemented by pieces of Bianchetto truffle from the same region. The label says so honestly, and so do we. The 100 ml bottle is the perfect size to get acquainted: for your first truffle evening for two, as a gift, or for a kitchen where truffles are a Sunday-only affair.\u003c\/p\u003e\n\n\u003ch3\u003eWhite truffle up front, green olive oil behind\u003c\/h3\u003e\n\n\u003cp\u003eThe truffle oil smells intensely of white truffle the moment you open the bottle. The aroma hits the nose first and remains long, spicy, and warm on the palate. Underlying it is the early-harvest olive oil, green and fresh, with the subtle bitter note and light pungency found in all Vitelium oils.\u003c\/p\u003e\n\n\u003cp\u003eSmall pieces of Bianchetto truffle, a white truffle from Molise, float in the bottle. A few drops on a warm dish are enough for the truffle to take over the entire plate. The oil is concentrated and should be dosed sparingly.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting an olive oil that only hints at truffle will find this one too bold. It is a seasoned oil and makes its presence felt accordingly. However, anyone seeking the truffle flavor otherwise only provided by a freshly shaved truffle will find this bottle just right.\u003c\/p\u003e\n\n\u003ch3\u003eMashed potatoes, risotto, pasta, and fried eggs\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil belongs at the very end of the cooking process. Vitelium recommends it for mashed potatoes, pasta, risotto, as well as meat and fish dishes: a few drops on the finished dish, just before serving. Heat dissipates the aroma from the oil, which is why it should only be added to the plate once the stove is off.\u003c\/p\u003e\n\n\u003cp\u003eThe easiest introduction is mashed potatoes with butter, salt, and half a teaspoon of truffle oil at the end. Add a piece of meat from the pan, and Sunday is saved. Just as simple: spaghetti with olive oil, Parmesan, and pepper, with a few drops of truffle oil at the end. Or a fried egg on toast, which becomes a breakfast for guests with just two drops.\u003c\/p\u003e\n\n\u003cp\u003eFor a risotto, stir the oil in only when serving, as described in the recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e. Oven-baked fries are given a new lease on life with salt, Parmesan, and truffle oil, as in the \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003etruffle fries\u003c\/a\u003e recipe. And for burgers, potato wedges, or grilled vegetables, a truffle mayonnaise made from a few ingredients is well worth it.\u003c\/p\u003e\n\n\u003cp\u003eWith fish, the oil pairs well with pan-seared zander, cod, or oven-baked trout. With meat, it goes perfectly with beef fillet, chicken breast, or a piece of veal. It is less suitable for dishes with a high acidity or chili content, as both mask the truffle. Store the bottle in a cool, dark place and keep it tightly sealed so the aroma stays in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Start with three drops per serving and taste before adding more. A truffle oil that is dosed too sparingly can be corrected. An over-seasoned mash, however, will taste of nothing but truffle for the rest of the evening.\u003c\/p\u003e\n\n\u003ch3\u003eOlives from our own grove, truffles from a friend in the next village\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is a small manufacturer based in Hamburg. Cultivation and production take place in Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. Dr. Davide Petrollino, a plant biologist from Campobasso, inherited his grandfather's olive grove with its centuries-old trees and manages the cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg and brings the products to Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the truffle oil is Vitelium's own extra virgin olive oil. The olives are harvested early and by hand—depending on the season, between mid-October and early November—and are taken to the mill within six hours. There, the oil is extracted purely mechanically in a centrifuge at temperatures below 27 degrees.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Molise itself. The region is located in the Apennines, and Vitelium attributes the growth of so many truffles to the mountain climate and the wild forest. The white truffle is one of the specialties of the local cuisine there. They are collected by Angelo, a friend from the neighboring village who trains his own truffle dogs. For its truffle oil, Vitelium uses exclusively these Italian truffles, processed with their own olive oil. You can read more about the two of them and their work in Molise in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for your first truffle evening\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is for everyone who wants to get to know white truffle oil or only needs it for special occasions. A few drops per dish mean that even the small bottle is enough for many plates. If you regularly cook risotto, pasta, or mash with truffle or host guests, the \u003ca href=\"\/en\/products\/weisses-trueffeloel-250ml\"\u003eWhite Truffle Oil in 250 ml\u003c\/a\u003e is a better choice.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the small bottle is perfect for people who love to cook and enjoy truffles. The \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream with Caciocavallo\u003c\/a\u003e from the same house goes well with it, turning oil and cream into a package for an entire truffle evening. You can find all products from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e and further oils for refining in our \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eSeasoned Oils\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle oil is not suitable for frying, deep-frying, or as a salad oil in large quantities. It is an oil for the final seconds before serving. Anyone wanting to know the difference between real truffle and truffle aroma, and how much truffle is in which product, can find the answers in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003eTruffle Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle oil made from our own olive oil and truffles from Molise – in a 100 ml bottle for tasting, gifting, and for that Sunday mash.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548248744268,"sku":"045VIT0001","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisses-trueffeloel-100ml-1.png?v=1778855120"},{"product_id":"zitronenoel-250ml","title":"Lemon oil - 250ml","description":"\u003ch2\u003eVitelium Lemon Oil, 250 ml. Lemon oil made from olives and untreated lemons, cold-pressed together in Molise – for fish, antipasti, and raw vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Lemon Oil, 250 ml\u003c\/strong\u003e is an olive oil preparation based on extra virgin olive oil and lemons: 77 percent olives from Vitelium's own groves in Molise and 23 percent fresh, untreated lemons are pressed together. Naturally fruity, delicately acidic, and without added flavorings. 250 ml for cold dishes and the finished plate. Not a frying oil and not a subsequently flavored olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon oil from Vitelium\u003c\/strong\u003e is a lemon oil produced by joint pressing: the lemons are cold-pressed together with the olives, rather than having a finished olive oil mixed with lemon afterward. For every 100 kilograms of olives from their own groves, Vitelium adds 30 kilograms of untreated citrus fruits to the press. The result is labeled as an olive oil preparation, as the term extra virgin olive oil is reserved for pure olive oil. The flavor of the southern Italian lemon comes entirely from the fruit itself. The 250 ml bottle is for everyone who regularly seasons fish, vegetables, and salad with lemon and wants an oil for this purpose instead of a lemon wedge.\u003c\/p\u003e\n\n\u003ch3\u003eLemon from the peel, olive oil underneath\u003c\/h3\u003e\n\n\u003cp\u003eThe oil smells of fresh lemon peel, and that is exactly how it tastes: naturally fruity and delicately acidic, just as Vitelium describes it. Beneath this lies the green early-harvest olive oil with its slight bitterness, which carries the lemon rather than overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eThe difference compared to oils with added flavorings is evident on the palate. The lemon acts like the fruit itself, with its peel and freshness, and lingers for a while after the olive oil. Anyone expecting the acidity of lemon juice will get something else: a refined acidity and plenty of aroma from the peel.\u003c\/p\u003e\n\n\u003ch3\u003eGrilled fish, antipasti, raw vegetables\u003c\/h3\u003e\n\n\u003cp\u003eVitelium recommends this oil for antipasti, raw vegetables, as well as grilled fish and meat dishes. The simplest way to use it: a spoonful over a grilled sea bream, a pan-seared salmon, or a trout fillet from the oven, just before serving. You usually won't need lemon juice or butter anymore.\u003c\/p\u003e\n\n\u003cp\u003eFor antipasti, drizzle the oil over grilled zucchini, eggplant, and bell peppers or over mozzarella with tomatoes. Finely sliced raw vegetables become a salad with it: fennel, zucchini, kohlrabi, along with salt and pepper. Chicken or a grilled veal cutlet also benefit from a spoonful at the end.\u003c\/p\u003e\n\n\u003cp\u003eUsing the oil in a pan would be a waste, as the volatile citrus notes evaporate with the heat. Store the bottle in a cool, dark place and keep it tightly sealed so that the freshness of the lemon is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook spaghetti, drain, and mix with lemon oil, grated Parmesan, pepper, and a little pasta water. A dish prepared in the time it takes to cook the pasta, and one that will have guests asking for the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eOlives and lemons in one press, in Molise\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for this come from Vitelium's own groves in Molise, a small region south of the Abruzzo. They are harvested early and by hand and taken to the oil mill within six hours. There, the untreated lemons are added, and both are cold-pressed together using purely mechanical means.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium are Dr. Davide Petrollino, a plant biologist from Campobasso who oversees cultivation and production in Provvidenti, and his wife Constanze Engelbrecht, who runs the company from Hamburg. No fertilizers or pesticides are used in the cultivation of the olives. You can find more about olive oil and flavored oils in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eguide to cooking oils\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyone who cooks fish and vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle is intended for kitchens where fish, vegetables, and salad are frequently on the menu. It replaces the lemon wedge on the plate while providing the olive oil the dish needs anyway. As a gift, it is perfect for people who enjoy Mediterranean cooking.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003eFrentanum in 250 ml\u003c\/a\u003e, the pure olive oil from the same producer for salads and bread, is worth considering. If you prefer truffle over lemon, you will find Vitelium’s second flavored oil in the \u003ca href=\"\/en\/products\/weisses-trueffeloel-250ml\"\u003eWhite Truffle Oil in 250 ml\u003c\/a\u003e. You can find all the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and further varieties in our \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eflavored oils category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for frying or deep-frying, or for anyone expecting a strongly acidic dressing. For that, you need vinegar; the lemon comes from the oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA lemon oil made from olives and untreated lemons in one press, without added flavorings, from Molise – in a 250 ml bottle for fish, antipasti, and raw vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548296323404,"sku":"045VIT0007","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitronenoel-250ml.png?v=1778855442"},{"product_id":"wuerzige-renner-oel-probierpaket","title":"Spicy Runner Oil Tasting Pack","description":"\u003ch2\u003eÖlmühle Solling Spicy Favorites Oil Tasting Set. Tasting set with five organic infused oils, 20 ml each – from basil to coffee-almond, for trying out and giving as a gift.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Spicy Favorites Oil Tasting Set\u003c\/strong\u003e is a set of five small bottles with 20 ml of organic infused oil each, 100 ml in total. It includes Basil Infused Oil, Mediterranean Infused Oil, Ginger-Lemongrass Infused Oil, Coffee-Almond Infused Oil, and Fruity Salad Oil, all from the Ölmühle Solling in Boffzen in the Weserbergland region.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Spicy Favorites Oil Tasting Set from Ölmühle Solling\u003c\/strong\u003e answers a question that arises with every infused oil: Do I actually like it? An infused oil is a cooking oil to which herbs, spices, or other ingredients have added their flavor. It is not used for frying, but rather added to the dish at the end, like a sprinkle of herbs in liquid form. Four of the five oils in the set have a cold-pressed organic rapeseed oil base, the fifth is almond oil. The mill calls its tasting sets with five small bottles \"Favorites\" (or \"Renner\" in German). They are available in several combinations, and this one is the spicy selection. With 20 ml per variety, there is enough for several dishes before you decide on a full-size bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Basil Infused Oil combines rapeseed oil with basil and is the most familiar of the five. The Mediterranean Infused Oil is more robust, containing paprika, oregano, pepper, coriander, rosemary, thyme, marjoram, and onion. The Ginger-Lemongrass Infused Oil brings a fresh, slightly spicy direction into play with ginger, ginger extract, and lemongrass oil.\u003c\/p\u003e\n\n\u003cp\u003eThe Fruity Salad Oil blends rapeseed, sunflower, and olive oil with orange, lemon, and lime oil; it smells like citrus peel. The surprise in the set is the Coffee-Almond Infused Oil, made from almond oil and coffee beans. It is intended for sweet dishes. Anyone expecting only classic herb oils is invited to rethink their assumptions here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer suggests a specific use for each variety. The Basil Infused Oil pairs well with pasta, pizza, and tomato with mozzarella. The Mediterranean belongs on pizza, in paella, or with meat, fish, and soups. The Ginger-Lemongrass Infused Oil is intended for meat, fish, tofu, and stir-fries. With the Fruity Salad Oil, you can dress salads, dips, marinades, and even smoothies.\u003c\/p\u003e\n\n\u003cp\u003eThe Coffee-Almond Infused Oil can be drizzled over pastries, ice cream, desserts, or used in a praline filling. One principle applies to all five: according to the manufacturer, infused oils should only be added just before serving. One teaspoon over the finished plate is usually enough.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place all five small bottles on the table at your next dinner party along with bread, tomatoes, and a scoop of vanilla ice cream. This way, everyone can try every variety, and the coffee-almond oil over the ice cream will become a conversation starter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eInfused oils are a staple in the Ölmühle Solling assortment; the fact sheet lists 24 varieties. The bases are cold-pressed by spindle presses in Boffzen, according to the mill at temperatures below 40 °C. The heat generated during this process is solely due to friction. The mill states that it sources rapeseed from the region whenever possible, explicitly mentioning the Weserbergland. All ingredients in the set are from organic farming, and the inspection body is DE-ÖKO-039.\u003c\/p\u003e\n\n\u003cp\u003eThe mill was founded in 1996 and today operates with 15 oil presses in a new building on the Weser river. In addition to infused oils, the shelves there are stocked with cooking oils, olive oils, vinegars, nuts, and flours. The tasting sets are a way to get a first impression of this large selection without having to open full-size bottles.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis set is for everyone who enjoys seasoning with oils but doesn't want to buy five large bottles. It also makes a great guest gift for a dinner party or a small present. According to the manufacturer, the infused oils are vegan, lactose-free, and gluten-free. The Coffee-Almond Infused Oil contains almond oil, meaning the set contains tree nuts. Store the bottles in a cool, dark place. For salads requiring acidity, there is the \u003ca href=\"\/en\/products\/saure-renner-essig-probierpaket\"\u003eAcidic Favorites Vinegar Tasting Set\u003c\/a\u003e, and for nut oils, the \u003ca href=\"\/en\/products\/kernige-und-nussige-renner-oel-probierpaket\"\u003eHearty and Nutty Favorites Oil Tasting Set\u003c\/a\u003e. You can find everything else on our page dedicated to the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The infused oils are not suitable for frying at high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFive organic infused oils in small bottles, from basil to coffee-almond – for sampling at your own table or as a gift.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"5 × 20 ml","offer_id":57548308873548,"sku":"045SOL0005","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wuerzige-renner-oel-probierpaket.png?v=1778855521"},{"product_id":"weisses-trueffeloel-250ml","title":"White truffle oil - 250ml","description":"\u003ch2\u003eVitelium White Truffle Oil, 250 ml. Truffle oil made from extra virgin olive oil with white truffle from Molise – the large bottle for risotto, pasta, and guests.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Oil, 250 ml\u003c\/strong\u003e is a seasoning oil based on Vitelium’s own extra virgin olive oil from Molise. It is refined with natural white truffle aroma (Tuber magnatum Pico, 4 percent) and pieces of Bianchetto truffle (Tuber borchii, 0.5 percent). 250 ml, intensely aromatic, for the final seconds before serving. Not a frying oil and not for the pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Oil from Vitelium\u003c\/strong\u003e is a truffle oil: an extra virgin olive oil that brings the taste of white truffle to the kitchen all year round. The olives grow in the producer's own groves in Molise, and the truffles come from the same region. According to the ingredient list, a natural truffle aroma provides the flavor, with the Bianchetto pieces in the bottle as an addition. The 250 ml bottle is intended for households where truffle oil is used regularly: for Friday night risotto, pasta for guests, or mashed potatoes for a roast.\u003c\/p\u003e\n\n\u003ch3\u003eConcentrated, savory, with green olive oil as a base\u003c\/h3\u003e\n\n\u003cp\u003eA few drops are enough, as the oil is intensely aromatic and dosed like a spice. The scent of white truffle rises directly from the bottle, and it remains warm and lingering on the palate.\u003c\/p\u003e\n\n\u003cp\u003eThe base is their own early-harvest olive oil: green, fresh, with a fine bitter note and a touch of sharpness in the finish. This foundation keeps the truffle in check and makes the oil well-rounded rather than perfumed. Those expecting a mild olive oil with a hint of truffle will find this one too robust.\u003c\/p\u003e\n\n\u003ch3\u003eGuests, risotto, and weekday pasta\u003c\/h3\u003e\n\n\u003cp\u003eWith 250 ml, you can plan more generously without having to use more per serving. A risotto for six people needs one teaspoon at the end, stirred in after the parmesan, just before the plates are served. This is also stated in the recipe for our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003eTruffle Risotto\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eVitelium recommends the oil for mashed potatoes, pasta, risotto, as well as meat and fish dishes. For hot dishes, add it just before serving so that the aroma is preserved. On weekdays, pasta with butter, parmesan, and a few drops of truffle oil is sufficient. On the weekend, it pairs well with beef fillet, veal, pan-fried zander, or scrambled eggs with chives.\u003c\/p\u003e\n\n\u003cp\u003eFor a barbecue evening, a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-mayo\"\u003etruffle mayonnaise\u003c\/a\u003e is worth it: mayonnaise, a squeeze of lemon, a few drops of oil. It goes well with burgers, potato wedges, and grilled vegetables. Store the bottle in a dark, cool place and keep it sealed, and the aroma will stay exactly where it belongs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss oven-baked fries, while still hot, with salt, grated parmesan, and a few drops of truffle oil. Our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003etruffle fries\u003c\/a\u003e are ready in twenty minutes and are the first thing to disappear when you have guests.\u003c\/p\u003e\n\n\u003ch3\u003eOlive oil from Provvidenti, truffles from the forests of Molise\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is a producer based in Hamburg with cultivation in Provvidenti in the province of Campobasso, Molise. Dr. Davide Petrollino, a plant biologist from Campobasso, inherited his grandfather's grove and oversees cultivation and production on-site. Constanze Engelbrecht, his wife, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the truffle oil is their own extra virgin olive oil: harvested by hand between mid-October and early November, taken to the mill within six hours, and produced purely mechanically at under 27 degrees. The truffles are collected by Angelo, a friend from the neighboring village, with his own dogs. Vitelium exclusively uses these truffles from Molise, a region known for the diversity of its truffles and where white truffle is a part of the local cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for truffle chefs\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is the choice for anyone who uses truffle oil regularly and cooks several dishes with it. If you want to try the oil first or give it as a gift, choose the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003eWhite Truffle Oil in 100 ml\u003c\/a\u003e: the same contents in a smaller bottle.\u003c\/p\u003e\n\n\u003cp\u003eThis pairs well with the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003eTruffle Pesto Tartufata in 90 g\u003c\/a\u003e from the same producer, featuring summer truffle and mushrooms for pasta and bread. You can find all of the producer's products on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis truffle oil is not suitable for frying or deep-frying, or for those who want to shave fresh truffle themselves. It is a seasoning oil for the finished plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle oil with their own olive oil and truffles from Molise – in a 250 ml bottle for risotto, pasta, and anyone who frequently hosts guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":58755495461196,"sku":"045VIT0002","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisses-trueffeloel-100ml-1_bb51976d-5512-4c38-9d2b-68fea6c8e8da.png?v=1789040751"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-wuerzoele.jpg?v=1791268956","url":"https:\/\/leniundhans.at\/en\/collections\/wuerzoele.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}