Natural Essence – Flaminio black truffle-flavoured extra-virgin olive oil

Just Delicate Flaminio extra-virgin olive oil and natural extracts and aromas.

With no added chemical ingredients (Bis methylthio methane in particular) and without the use of substances composed of or derived from Genetically Modified Organisms.

A high-quality flavour infused olive oil can not use a poor-quality extra-virgin olive oil as its base!  We chose our selection of Delicate Flaminio extra-virgin olive oil, the most delicate, in order not to mask the flavour of the black truffle too much.

PAIRINGS: in honour of one of the best known and most valued products of our region, Umbria, it is recommended for use with pasta, rice, meat, eggs and even for a “typically Umbrian” bruschetta!

We recommend not heating it too much to keep its aroma intact.

INGREDIENTS: Delicate Flaminio extra-virgin olive oil, natural aroma (1%)


Amongst the various pieces of information that must be on the label is the list of ingredients in descending order by weight with the indication of their presence percentage and, if present, specifying the composition of each of the “compound ingredients”, or rather those things that have a variety of ingredients within them.

In the case of extra-virgin olive oil there is only one ingredient, extra-virgin olive oil, but in the case of flavour infused oils the need to require an aroma is intrinsic.

The law specifically indicates what information must be included on the label.

It should also be noted that according to current studies truffle is not fat soluble, so it does not dissolve in fat. Therefore olive oil, which is a fat, does not absorb the flavour and aroma of the truffle by mere contact (as is the case with lemon or basil…which are fat soluble) The same can be said for butter, cheeses…

we provide the information that may be found on the label of an oil infused with lemon, which is fat soluble, you can find the information mentioned below.

  1. Natural lemon aroma” when 95% of the aromas are extracted from the fruit.
  2. Natural lemon aroma with other natural aromas”: when the proportion of the natural aroma extracted from the lemon is less than 95% and is mixed with others, but the flavour of the aroma is still that of lemon.
  3. Natural aroma” is the wording that is used when the lemon flavour is obtained from a mixture of natural components that do not include lemon, or when the mix of natural aromas does not have a particular organoleptic connotation and therefore the final natural aroma cannot be classified in the two preceding definitions 1) and 2).
  4. Aromas” is the word that we find on most food products because it includes all natural-identical aromas (equal to natural ones but “built” in the lab) and artificial ones (“built” in the lab sometimes even using molecules that do not exist in nature).

As it doesn’t exist a “natural truffle aroma”, extracted directly from truffle that is suited to flavouring fats, and it cannot be indicated on the list of ingredients with this wording.

It can only appear as “natural aroma”, or rather a mix of natural extracts that do not include truffle, but rather recreate the particular sensory characteristic of truffle, or simply “aroma”, an artificial, synthetic essence, obtained during a step in the processing of petroleum, called “bis(methylthio)methane”.