Enter Calugi’s line of “aromatic condiments” and I’ve experienced a bit of a paradigm shift when it comes to flavored oils. The bottle of white truffle infused extra virgin olive oil I sampled hailed from Cambiano-Castelfiorentino (in Florence) and had intense and woodsy flavor components. I tried the extra virgin olive oil in a plain risotto, on a piece of crusty and warm bread, and in a rich asparagus soup. Only a few drops were needed and the aforementioned dishes and ingredients were transformed with added depth of flavor and complexity. You can also try the oil on pizza, drizzled over whole milk mozzarella, and in pasta with garlic, parsley, and red pepper flakes. Just be careful on the amount of oil used given it’s intense flavor profile and note that it may take a while for the intense flavor to agree with your palate.