Finca La Barca black truffle extra virgin olive oil condiment in a 250 ml dark bottle, a finishing oil for pasta, pizza, risotto and eggs.
A slim dark-glass bottle with a black cap and red neck ring, and a cream label in old-style type: Finca La Barca, a long Spanish product name, its English line beneath, and an engraving of a whole black truffle with one cut open to show its marbled flesh. The bottle holds 250 ml, a sensible size for a restaurant pass. As general background, a truffle is commonly described as the fruiting body of an underground fungus, usually of the genus Tuber, and edible truffles are prized in Italian, French and other haute cuisines. An oil like this is typically used as a finisher rather than for frying, because the aroma is strongest when it meets hot food at the last moment. The gallery shows it spooned over mushroom tagliatelle and drizzled across a white mushroom pizza fresh from the oven. Commonly, chefs add a few drops to risotto, mashed potato, scrambled eggs, burrata, carpaccio-style beef and truffle fries, or whisk a little into mayonnaise and dressings. Pour a small amount into a ramekin for service rather than over the bottle neck, close the cap tightly, and store it in a cool, dark cupboard.
