In Italy, olive oil always accompanies pasta dishes. A L'Olivier's large range of flavored, grain and nut oils give you the possibility to vary your pleasures and simply prepare original dishes. After cooking, mix one to three spoons of oil with your drained pasta or pour directly into your accompanying sauce (tomato sauce, white sauce, basil.)
The aromatic components of the porcini mushroom are first transferred to the olive oil, then the truffle aroma is added (aroma developed for A l'Olivier by a Grassois artificial flavor chemist). The result is an extremely aromatic oil, ideal for flavoring risottos, tagliatelle dishes, white meat sauces and omelettes as well as steamed potatoes, risotto or fresh pasta.