Extra Virgin Olive Oil with Truffle

We love it on the plainest things. Potatoes, eggs, risotto — food that asks for nothing suddenly tastes deliberate. A few drops are enough, and that restraint is the point.

Pressed in Greece from olives grown on Crete, then infused rather than flavoured with concentrate. The oil is cold pressed to keep its acidity low and its nutritional profile intact, and bottled in dark glass to protect it from light.

We add it at the very end, off the heat, over risotto, mashed potato, scrambled eggs or a plate of thin pasta.