The truffle has a long and illustrious history that dates back to antiquity. During that time period, the truffle, which was highly regarded by the Greeks and Romans for its aphrodisiac characteristics, was served on a variety of elegant settings.
Because of its dark color and the fact that it grows underground, it was deemed demonic, even satanic, throughout the Middle Ages, and it fell out of favor as a result.
It re-emerged a few decades later in the Vaucluse court of the Popes of Avignon, where it was present at every feast for the next few decades.
Just a drizzle of this olive oil is enough to give your fresh tomatoes, mozzarella, mashed potatoes, pasta and risottos that divine garlicky taste of white truffle.