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Most truffle oil sold worldwide is synthetic — a single chemical compound, 2,4-dithiapentane, dropped into neutral oil. It smells like truffle for about ten minutes and then it smells like nothing. Urbani's doesn't work like that. Urbani Black Truffle Oil and Urbani White Truffle Oil are made with real truffle. The aroma is volatile because the truffle is real, which is why the bottle is small and the instructions are simple: a few drops, at the end, never during.
Pasta, risotto, scrambled eggs, mashed potato, a soft polenta. Heat kills the aroma — finish the dish, take it off the heat, drizzle.
For olive oils, co-pressing is the equivalent standard. The olives and the flavouring ingredient go through the mill together, so the flavour binds at the press rather than being added to finished oil.
Azada mill organic Arbequina with fresh chilli, and with lemon. OMED do the same with yuzu peel.
Chilli — pizza, pasta, grilled meats, eggs, soups, roasted vegetables. A few drops over burrata or warm tomatoes is enough.
Lemon — finishing fish, dressing salads, into a vinaigrette. Particularly good with white fish, asparagus, risotto.
Basil — tomato and mozzarella, finishing minestrone, stirred through pasta at the table.
Yuzu — sashimi, scallops, oysters, dressing delicate leaves, finishing chicken or fish where you want citrus complexity without acidity.
The qualities that make these oils worth buying are the first to leave under heat. For cooking, use a plain EVOO and put fresh chilli, garlic or zest straight in the pan.
Cool, dark, cap on tight. Three months from opening.
Next-working-day UK courier — or choose your preferred delivery date at checkout. Orders before 2pm dispatch same day. Free weekday delivery over £225.
