The earthy, deep tones of Perigord black truffles, which are harvested in the winter in Spain, Italy, southern France, and Australia, greatly contribute to the flavor of black truffle oil. The aroma of a newly opened bottle resembles that of a dry red wine, which has a minerally flavor. The earthy, mushroom-like flavor of this oil offers a variety of complex overtones, from nutty and nearly chocolatey to woodsy and with a tinge of tobacco to those who prefer it. Varied meals have different levels of strength, but it is always present.
Because black truffle oil has a stronger flavor than white truffle oil, it goes well with heartier foods. Adding only a few drops to pasta dishes prior to serving gives them a luxurious flavor. It’s a great finishing sauce for substantial red meat or mushroom meals, too. Using it as a marinade for salads or drizzling a bit over steak frites is an easy way to add flavor. The richness of pâtés like foie gras can be enhanced by adding a bit. Enjoy an old Bordeaux, Pomerol, or Cabernet Franc with your truffle-infused dinner. A rich, leesy, and savory Pinot Noir is a great partner. Choose a Marsanne or Roussane for white wine connoisseurs… or simply go with a bottle of well-aged Champagne!
Should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.