So how do we produce our Organic 12 % white truffle oil? Well some of it are to be kept as secrets, not even all of us working with truffle & our friends know the half of it, only Maestro knows all of it!
We always start all our production processes sourcing, and when sourcing for Extra Virgin Olive Oil, this is what we usually will find. We only visit small growers, or cooperatives in Slovenia, Greece and sometimes Italy and the ones we choose are produced in cooperation with our Maestro.
The main olive plantations where we have our oil are from Slovenia and are situated on high altitudes, where olive trees grow on individual terraces. The terroir is preferably sedimentary flysch (stock sequence of varying fossil-rich, fine-grained rocks lined with sandstone and conglomerate) with a certain amount of limestone. The climate reflects a low temperature due to the northern state and the altitude.
The production takes place through traditional and natural production methods. The olives are processed first in optimal cultivation when the olives are carefully picked by hand and pressed directly within a few hours after harvesting. These olives are characterized by the fact that their fruits have a high content of biophenols (natural antioxidants) that protect oils from being destroyed. Such oils keep their freshness longer (even after a year) and are stable, making them highly appreciated for their quality. To preserve the aroma from the oils, they are kept in barrels before they are macerated with the white truffle.
The white truffle (Tuber Magnatum Pico) is picked in the wild by Maestro and his two-legged and four-legged aides. The truffles passing Maestro’s quality control are transported to the farm to firstly be macerated with extracted natural white truffle aroma, and then transferred into the olive oil where it will be macerated a second time in small batches, making use of continuous stirring. This way the exact amount of truffles always marries the olive oil — entirely following the traditional methods in use since the early 1800s.