FrontRunners: Refined Oil

    Too many truffle oils, even the priciest, are the kitchen equivalent of cheap perfume: Their aromas are so overpowering that they offend rather than entice. Italy’s Fernando Pensato Olio di Oliva Extra Vergine Tartufo (available through the Sandy Butler Market in Florida, www.sandybutler.com) is that rare oil with subtle fragrance and potent flavor. This summer it was one of 30 food products—out of nearly 2,000 in competition—to win a medal at the National Association for the Specialty Food Trade Fancy Food Show in Washington, D.C. Fernando Pensato Tartufo is priced at $30 for an 8.5-ounce bottle.

     

    Unlike oils that are chemically scented (most are), this one is infused with extract from Périgord black truffles, known as the black diamonds of the South of France. The extra-virgin oil is pressed from Peranzana olives, grown in Apulia and harvested while still green, which results in a smaller yield of higher-quality olives with very low acidity.

    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    BACK TO CULINARY MASTERS 2016 >> Kim Floresca and Daniel Ryan’s combined 30 years of...
    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…