Bodega Nekeas Arbequina Extra Virgin Olive Oil
A Valley’s Pride
PHP 3,349.00
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Infused with Perigord black truffles (black winter truffles)
Infused with Perigord black truffles (black winter truffles)
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Harvested in the wintertime in Spain, Italy, southern France, and Australia, the rich, earthy notes of the Perigord black truffles lend themselves heavily to the flavor of black truffle oil. A fresh-opened bottle releases a minerally scent not dissimilar to a dry red wine. This oil’s earthy, mushroom-like taste has complicated undertones: to some it may be nutty and almost chocolatey, to others woodsy with a hint of tobacco. Its intensity varies, but is always clearly present, in different dishes.
Preparation
More robust than its white counterpart, black truffle oil can be paired with heavier, more complex dishes. A few drops over pasta dishes just before serving lends them a decadent edge. It makes the perfect finishing drizzle over hearty red meats or mushroom dishes, as well. Mix it into a balsamic vinaigrette to enhance the flavor of salads or dab a little over a simple but hearty steak frites. Add a little to pâtés like foie gras to enhance their richness. Top off your truffle-infused meal with a glass of aged Bordeaux, Pomerol, or Cabernet Franc. We also like Les Volets Pinot Noir, Pays de la Haute Vallée de l’Aude—rich, leesy, and savory. For white wine lovers, opt for something fragrant, like a Marsanne or Roussane… or head straight for a mature Champagne!
A Family’s Passion
The Urbani family has been dedicated to truffles and their products since the mid-1850s, when Constantino Urbani began importing the fungal delicacies to Carpentras, France. His family eventually pioneered truffle cultivation in Italy, honing the skills of their prized truffle hunting animals. Their company has expanded over the years, first across Europe, then into the United States. The Philippines is their entry-point into a growing Asian market.
Storage Instructions
Store in a cool dry place.
Harvested in the wintertime in Spain, Italy, southern France, and Australia, the rich, earthy notes of the Perigord black truffles lend themselves heavily to the flavor of black truffle oil. A fresh-opened bottle releases a minerally scent not dissimilar to a dry red wine. This oil’s earthy, mushroom-like taste has complicated undertones: to some it may be nutty and almost chocolatey, to others woodsy with a hint of tobacco. Its intensity varies, but is always clearly present, in different dishes.
More robust than its white counterpart, black truffle oil can be paired with heavier, more complex dishes. A few drops over pasta dishes just before serving lends them a decadent edge. It makes the perfect finishing drizzle over hearty red meats or mushroom dishes, as well. Mix it into a balsamic vinaigrette to enhance the flavor of salads or dab a little over a simple but hearty steak frites. Add a little to pâtés like foie gras to enhance their richness. Top off your truffle-infused meal with a glass of aged Bordeaux, Pomerol, or Cabernet Franc. We also like Les Volets Pinot Noir, Pays de la Haute Vallée de l’Aude—rich, leesy, and savory. For white wine lovers, opt for something fragrant, like a Marsanne or Roussane… or head straight for a mature Champagne!
The Urbani family has been dedicated to truffles and their products since the mid-1850s, when Constantino Urbani began importing the fungal delicacies to Carpentras, France. His family eventually pioneered truffle cultivation in Italy, honing the skills of their prized truffle hunting animals. Their company has expanded over the years, first across Europe, then into the United States. The Philippines is their entry-point into a growing Asian market.
Store in a cool dry place.
Curated Selection
