This late fall early winter truffle is made using the tea method which steeps ripe truffles for an extended period of time in mild-medium intensity extra-virgin olive oil. This closely guarded, proprietary process yields our heady, complex and black truffle oil. No extracts or chemicals are used in its’ production. Fantastic in cream based soups, risotto, mashed potatoes, roasted/grilled vegetables or drizzled over Beef, Poultry, Lamb. A little goes a VERY long way, so use it sparingly.