AOVE con Trufa negra · botella 500 ml

Flavoured extra virgin. Unlike the co-milled ones, here the aroma is added after milling: it is cold-infused into the oil itself and left to rest for as long as it takes before filtering and bottling. We always start from a mild extra virgin, usually Arbequina, because an oil with too much character of its own would mask the aroma we are after. This is finishing oil, not cooking oil: add it at the end, raw and sparingly. Heat drives the aroma off.