Wajos 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.

Wajos White Truffle on Olive Oil 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.

White Truffle on Olive Oil by Wajos 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.

Earthy, intense, a few drops are enough

The 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 EVOO Extra Virgin Olive Oil.

Over pasta, scrambled eggs, purée, and risotto – never in a hot pan

The 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.

Our tip: 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.

From Dohr, where oils are refined

Wajos 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.

The oil for beginners and for gifts that get used

Truffle 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 Garlic on Olive Oil and the other flavored oils on our Wajos page. 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.

Olive oil from Spain, white truffle as an extract – a few drops of flavored oil from the Moselle, and scrambled eggs become a gourmet dish.