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Truffle Oil - White, Italian 55ml

Truffle Oil - White, Italian 55ml
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Price: $22.36 NZD
Availability: Out Of Stock
Model: OIFL-50003
Manufacturer: Tartufalba
Average Rating: Not Rated

Stunning White truffle oil, can be used as an alternative to fresh truffles. Try a dash in your mashed potato, over sauteed or roasted vegetables, or as a plate finishing drizzle.

It was around 1930 that 'Tartufalba' or Tartufi Morra - Alba, was established in the mysterious, wonderful, and prestigious area of Langhe. It is known that Alba has the most fragrant and delicious truffles in the world. Tartufi Morra prides itself on fifty years of experience in the field of fresh and preserved truffles and many truffle products.

55 ml bottle in box.  Try this wonderful recipe from Simon Gault:

Green Pea Soup with Poached Quail Egg, Pancetta Chips & Truffle Oil


  • 2½ tbsp Pukara extra-virgin olive oil
  • ½ medium onion
  • 2 medium cloves garlic
  • 650g frozen peas, not minted
  • 850ml Simon Gault Home Cuisine vegetable stock (Mix 3.5Tbls of vegetable stock concentrate with 850ml of water)
  • ½ cup cream
  • salt and white pepper
  • 1 litre water
  • 100ml white wine vinegar 
  • 4 quail eggs
  • bowl of iced water
  • 8 slices Delbos pancetta
  • 1 tbsp white truffle oil (optional)

Pea soup

In a large saucepan, heat the olive oil to a shimmer. 

Add the onion and garlic and cook over a medium heat until they become soft and transparent. 

Add the peas, then pour in the Simon Gault Home Cuisine vegetable stock. 

Bring to the boil and simmer for 10 minutes. 

Rapidly cool the contents in to a bowl of iced water (this ensures the peas retain their great colour). 

When cold, purée in a high-speed blender until smooth, then pass through a sieve. 

Add the cream, season with salt and pepper to taste and keep chilled until ready to reheat. 

Poached quail eggs

In a medium-sized saucepan, bring the water and vinegar to the boil. 

Reduce the heat so that the water is just simmering. 

Crack the quail eggs and place the contents of each one into a separate ramekin. 

Holding the ramekin just above the surface of the water, carefully slide the egg into the simmering water. 

Poach for 45 seconds, then remove from the water with a slotted spoon and place into the bowl of iced water. 

Pancetta chips - Preheat the grill to medium-high. 

Place the Delbos pancetta on a wire oven rack under the preheated grill and cook until golden and crispy (about 4 minutes). 

Remove and place on paper towels to absorb the excess fat. 


Place approximately 1 litre of water in a small saucepan over a high heat and bring to the boil. 

Remove from the heat. 

Heat the pea soup in a separate saucepan. 

Warm four serving bowls. 

Place the quail eggs into the saucepan containing the hot water and leave to warm through for up to 30 seconds. 

Ladle the soup evenly into the warm bowls, remove the eggs from the hot water using a slotted spoon and place one in the middle of each soup bowl. Place two pieces of pancetta on top, lightly drizzle with the truffle oil and serve.

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