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Pack of AOVES luxury black garlic & black truffle (2×500 ml)

Pack de AOVES gams sabores de lujo ajo negro & trufa negra natural

Sold in sets of 2 units *Products without case.

Pack of flavoured Aoves from the Luxury Flavours collection by Aceites Elizondo. The contents of the PACK include:

  • 1 unit of Aove Luxury Flavours with Natural Black Garlic 500ml
  • 1 unit of Aove Luxury Flavours with Natural Black Truffle 500ml

Olive oils of the picual variety, with natural flavourings and natural product macerating inside, handmade.

35,95 IVA Incl.

0 in stock

Description

Pack of AOVES luxury black truffle & natural black garlic

Pack of flavoured Aoves from the Luxury Flavours collection by Aceites Elizondo. The contents of the PACK include:

  • 1 unit of Aove Luxury Flavours with Natural Black Garlic 500ml
  • 1 unit of Aove Luxury Flavours with Natural Black Truffle 500ml

Two bottles of Picual variety olive oil, harvested during the months of November and December 2020, when the organoleptic characteristics of the fruit are optimal. Products of excellent qualities, slices of black truffle and natural black garlic cloves, macerated inside.

Black Truffle, Variety Tuber Aestivum

Also known as “Trufa de Verano” or “Trufa de San Juan”, this native variety grows in the Mediterranean forests of Teruel. They are pampered throughout the year by their producers, to extract them in the traditional way, as has always been done, with machetes and dogs. All the pieces are harvested at their optimum point of ripeness between May and August. A fresh, healthy, exclusive and high quality product that is highly appreciated in gastronomy.

Tasting notes

The wart-like skin contrasts with a firm, fleshy, whitish or ivory-coloured gleba. Its branched veins, also white, very numerous and fine. Pleasant and characteristic taste. Lightness with charm. Soft hints of wood and mushrooms add a crisp and select touch to any dish.

Black Garlic, Variety Allium Nigrum

This product, which comes from Cordoba and is made using traditional methods, is a type of caramelised garlic. It is obtained with a Japanese technique from the Maillard reaction (no fermentation) of common garlic, through a long process of natural maturation, without any other ingredients, additives or preservatives. An antioxidant, tasty and versatile delicacy, a common ingredient in what is known as haute cuisine, and with surprising gastronomic and medicinal qualities.

A real treat for the palate.

Tasting notes

Smaller in volume than common garlic, it is characterised by its jet black colour and charred appearance, in contrast to its soft, creamy texture. The texture is very pleasant on the palate. It has a deep but mild flavour, with slightly fruity notes, creating a curious blend of sweet, sour and salty nuances. Considered a superfood by nutritionists.

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