Vitelium 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.
Vitelium White Truffle Oil, 100 ml 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.
White Truffle Oil from Vitelium 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.
White truffle up front, green olive oil behind
The 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.
Small 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.
Anyone 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.
Mashed potatoes, risotto, pasta, and fried eggs
Truffle 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.
The 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.
For a risotto, stir the oil in only when serving, as described in the recipe for truffle risotto. Oven-baked fries are given a new lease on life with salt, Parmesan, and truffle oil, as in the truffle fries recipe. And for burgers, potato wedges, or grilled vegetables, a truffle mayonnaise made from a few ingredients is well worth it.
With 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.
Our tip: 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.
Olives from our own grove, truffles from a friend in the next village
Vitelium 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.
The 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.
The 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 interview with Vitelium in our magazine.
The small bottle for your first truffle evening
The 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 White Truffle Oil in 250 ml is a better choice.
As a gift, the small bottle is perfect for people who love to cook and enjoy truffles. The White Truffle Cream with Caciocavallo 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 Vitelium page and further oils for refining in our Seasoned Oils category.
The 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 Truffle Guide.
A 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.
