{"title":"Vitelium","description":"\u003ch2\u003eVitelium: Olive Oil and Truffle Products from Molise\u003c\/h2\u003e\n\u003cp\u003eVitelium is a small producer with two locations: cultivation and production take place in Provvidenti, one of Italy's smallest villages in the Molise region south of Abruzzo, while sales are handled from Hamburg. Behind it is a married couple – Dr. Davide Petrollino, a plant biologist from Campobasso, looks after the olives, harvest, and pressing, while Constanze Engelbrecht handles distribution in Germany. The name stems from the Oscan word \"Viteliú,\" which later became \"Italia.\"\u003c\/p\u003e\n\u003ch2\u003eExtra Virgin Olive Oil from Early Harvest\u003c\/h2\u003e\n\u003cp\u003eThe olives come from the family's own groves and are harvested by hand in October while still green. Within six hours, they arrive at the oil mill, where they are pressed purely mechanically at temperatures below 27 °C. \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003eFrentanum\u003c\/a\u003e is primarily made from the Gentile di Larino variety from the Biferno Valley and has a medium-fruity taste of green olives and artichoke. \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml\"\u003eEmbratur\u003c\/a\u003e is the limited, intensely fruity edition made from Sperone di Gallo and Nocellara del Belice with notes of green tomato. Both are also available in a \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml\"\u003e100 ml bottle\u003c\/a\u003e to try.\u003c\/p\u003e\n\u003ch2\u003eLemon Oil and White Truffle Oil\u003c\/h2\u003e\n\u003cp\u003eFor the \u003ca href=\"\/en\/products\/zitronenoel-250ml\"\u003elemon oil\u003c\/a\u003e, olives and untreated lemons are cold-pressed together, with no added flavorings. The \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e combines their own olive oil with the natural aroma of white truffle and Bianchetto truffle – a few drops over risotto, pasta, or mashed potatoes, added just before serving.\u003c\/p\u003e\n\u003ch2\u003eTartufata, Truffle Cream, and Porcini Pate\u003c\/h2\u003e\n\u003cp\u003eThe truffles come from Molise, collected by Angelo, a friend of the family with his own truffle dogs. The \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003eTartufata\u003c\/a\u003e is a truffle pesto made from button mushrooms and summer truffles, the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003ewhite truffle cream\u003c\/a\u003e combines white truffle with cream and Caciocavallo cheese from Molise, and the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003eporcini pate with truffles\u003c\/a\u003e is the savory version with bay leaf and clove. All three are available in 50 g and 90 g jars.\u003c\/p\u003e\n\u003ch2\u003eOrder Vitelium online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can receive Vitelium in 1–3 days. Constanze and Davide share how they came to own their olive grove in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview in our magazine\u003c\/a\u003e. You can find more olive oils in the \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eolive oil category\u003c\/a\u003e and learn about truffles in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003etruffle guide\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"trueffelpesto-50g","title":"Truffle pesto 50g","description":"\u003ch2\u003eVitelium Truffle Pesto, 50 g. Tartufata made from button mushrooms and summer truffles with their own olive oil from Molise – finely seasoned and vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Truffle Pesto, 50 g\u003c\/strong\u003e is a tartufata from Molise in Southern Italy: 69 percent button mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, and natural flavoring. Finely seasoned, spreadable, and vegan, in a 50 g jar. No basil, no cheese, no pine nuts – a mushroom-truffle pesto, just as it belongs with pasta and bread in Molise.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Pesto from Vitelium\u003c\/strong\u003e is called tartufata in Italy: a sauce made from finely chopped button mushrooms and summer truffles, bound with olive oil and salt. The word pesto comes from \"pestare\" (to crush) and describes the production method and the degree of coarseness. Apart from that, tartufata has little in common with the green pesto from Genoa: instead of herbs and nuts, the jar contains mushrooms, and instead of Parmesan, olive oil provides the binding. Vitelium produces it according to a classic regional recipe, using truffles from Molise and oil from their own groves. Tuesday evening, the pasta water is boiling, and there is little in the fridge. One spoonful from this jar, a splash of pasta water, and the pasta tastes like autumn in the forest.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe tartufata tastes first of mushrooms, then of truffle, and finally of good olive oil. The button mushrooms provide a soft, slightly nutty mushroom base, which makes up the majority of the jar. On top of this, the summer truffle adds its earthy, subtly garlicky note. The natural flavoring in the ingredients list supports this truffle note, as summer truffles are naturally more subtle than the white truffle found in autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin olive oil comes from Vitelium's early harvest and adds a green, slightly bitter note that keeps the pesto fresh. Salt rounds it off. The consistency is fine-grained and spreadable, dense enough for bread and loose enough to combine with a little pasta water to form a sauce.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream\u003c\/a\u003e from the same producer, the tartufata is heartier and more rustic. The cream uses cream and Caciocavallo, whereas the tartufata uses only mushrooms, oil, and salt. Anyone looking for the heavy perfume of fresh white truffle will find the earthier, more everyday version here.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe classic application is pasta. Cook tagliatelle or spaghetti, take a heaped tablespoon of tartufata per serving, stir it in a bowl with two tablespoons of pasta water, and toss in the pasta. The starch in the water turns the pesto into a silky sauce. On a weekday, that is enough; at most, add pepper and a few drops of olive oil.\u003c\/p\u003e\n\n\u003cp\u003eFor steak, add a spoonful directly to the meat as soon as it comes off the grill or out of the pan. The heat releases the truffle aroma. It works the same way on grilled vegetables: grill zucchini, eggplant, or bell peppers, then spread a dollop of tartufata on top. On a pizza bianca with mozzarella, the pesto is added to the hot tray only after baking.\u003c\/p\u003e\n\n\u003cp\u003eAs a bread spread, the tartufata is vegan and stands on its own. Toast white bread, spread the pesto thinly, and top with a few slices of sautéed mushrooms for a ready-made bruschetta for the aperitivo. A teaspoon in a light sauce or in a risotto just before serving adds depth to the dish without needing to buy fresh truffles. You can find a recipe for this in the \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003eTruffle Risotto\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003cp\u003eThe jar keeps well when stored in a cool, dark place. After opening, keep it in the refrigerator and use it up quickly. Always use a clean spoon so that the surface remains fresh. If there is a little left over, stir it into mashed potatoes the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix a teaspoon of tartufata with three tablespoons of mayonnaise and a few drops of lemon juice. This truffle mayo goes well with baked potatoes, burgers, and French fries. Instructions can be found in our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003eTruffle Fries\u003c\/a\u003e recipe.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tartufata is made in Provvidenti, a small village in the province of Campobasso in Molise, a region south of Abruzzo. There, Dr. Davide Petrollino tends to Vitelium's olive groves and manages production. He is from Campobasso, is a plant biologist, and researched at the University of Ferrara for ten years before returning to his homeland. He inherited the olive grove with its centuries-old trees from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eHis wife, Constanze Engelbrecht, runs Vitelium GmbH from Hamburg and handles distribution in Germany. An Italian manufactory with a Hamburg office – that is how they describe their company themselves. The name is derived from the Oscan word \"Viteliú,\" which later became Italia.\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffles for the pesto come from Molise. Angelo, a friend from the neighboring village, hunts for them with his own dogs in the region's forests. The olive oil in the jar comes from their own groves. The olives are harvested by hand starting in mid-October at the green stage of ripeness. Within six hours, they are in the oil mill and are centrifuged below 27 degrees. Vitelium cans the truffle pestos every year starting in October, in parallel with the olive harvest. No fertilizers or pesticides are used in cultivation.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the size to get to know the product. It is enough for two to three servings of pasta or for a truffle evening for two with bruschetta and steak. As a small gift, it fits in any jacket pocket, and with a pack of tagliatelle, it becomes a gift that can be cooked immediately. For families, the small jar is a test to see if the children like truffles before buying the large jar. If you use the tartufata more often, go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003eTruffle Pesto in the 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs an addition, we recommend the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003ePorcini Mushroom Pâté with Truffles\u003c\/a\u003e, which is more aromatic due to the laurel and cloves. You can find more varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all oils and truffle products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those expecting a green herb pesto or who avoid mushrooms.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tartufata made from button mushrooms and summer truffles in a small jar – for a first taste, quick pasta, or as a gift for mushroom lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548247761228,"sku":"044VIT0001","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/trueffelpesto_96b8bbc2-d140-439b-9628-b4bc867063b5.png?v=1778855119"},{"product_id":"weisses-trueffeloel-100ml","title":"White truffle oil - 100ml","description":"\u003ch2\u003eVitelium White Truffle Oil, 100 ml. Truffle oil made from extra virgin olive oil with white truffle from Molise – the small bottle for a truffle evening for two.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Oil, 100 ml\u003c\/strong\u003e is a seasoned oil from Molise: extra virgin olive oil from Vitelium's own groves with natural truffle aroma from white truffle (Tuber magnatum Pico, 4 percent). It is supplemented by pieces of Bianchetto truffle (Tuber borchii, 0.5 percent). 100 ml, intensely aromatic, for refining dishes just before serving. Not for frying, not a salad oil, not an oil to be spooned – a few drops are enough.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Oil from Vitelium\u003c\/strong\u003e is a truffle oil—an extra virgin olive oil—that brings the taste of white truffle to the plate when no fresh truffle is on the table. Vitelium grows the olives for it themselves in Molise, a small region south of the Abruzzo known for its truffles. According to the ingredient list, the flavor comes from a natural truffle aroma derived from Tuber magnatum Pico, supplemented by pieces of Bianchetto truffle from the same region. The label says so honestly, and so do we. The 100 ml bottle is the perfect size to get acquainted: for your first truffle evening for two, as a gift, or for a kitchen where truffles are a Sunday-only affair.\u003c\/p\u003e\n\n\u003ch3\u003eWhite truffle up front, green olive oil behind\u003c\/h3\u003e\n\n\u003cp\u003eThe truffle oil smells intensely of white truffle the moment you open the bottle. The aroma hits the nose first and remains long, spicy, and warm on the palate. Underlying it is the early-harvest olive oil, green and fresh, with the subtle bitter note and light pungency found in all Vitelium oils.\u003c\/p\u003e\n\n\u003cp\u003eSmall pieces of Bianchetto truffle, a white truffle from Molise, float in the bottle. A few drops on a warm dish are enough for the truffle to take over the entire plate. The oil is concentrated and should be dosed sparingly.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting an olive oil that only hints at truffle will find this one too bold. It is a seasoned oil and makes its presence felt accordingly. However, anyone seeking the truffle flavor otherwise only provided by a freshly shaved truffle will find this bottle just right.\u003c\/p\u003e\n\n\u003ch3\u003eMashed potatoes, risotto, pasta, and fried eggs\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil belongs at the very end of the cooking process. Vitelium recommends it for mashed potatoes, pasta, risotto, as well as meat and fish dishes: a few drops on the finished dish, just before serving. Heat dissipates the aroma from the oil, which is why it should only be added to the plate once the stove is off.\u003c\/p\u003e\n\n\u003cp\u003eThe easiest introduction is mashed potatoes with butter, salt, and half a teaspoon of truffle oil at the end. Add a piece of meat from the pan, and Sunday is saved. Just as simple: spaghetti with olive oil, Parmesan, and pepper, with a few drops of truffle oil at the end. Or a fried egg on toast, which becomes a breakfast for guests with just two drops.\u003c\/p\u003e\n\n\u003cp\u003eFor a risotto, stir the oil in only when serving, as described in the recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e. Oven-baked fries are given a new lease on life with salt, Parmesan, and truffle oil, as in the \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003etruffle fries\u003c\/a\u003e recipe. And for burgers, potato wedges, or grilled vegetables, a truffle mayonnaise made from a few ingredients is well worth it.\u003c\/p\u003e\n\n\u003cp\u003eWith fish, the oil pairs well with pan-seared zander, cod, or oven-baked trout. With meat, it goes perfectly with beef fillet, chicken breast, or a piece of veal. It is less suitable for dishes with a high acidity or chili content, as both mask the truffle. Store the bottle in a cool, dark place and keep it tightly sealed so the aroma stays in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Start with three drops per serving and taste before adding more. A truffle oil that is dosed too sparingly can be corrected. An over-seasoned mash, however, will taste of nothing but truffle for the rest of the evening.\u003c\/p\u003e\n\n\u003ch3\u003eOlives from our own grove, truffles from a friend in the next village\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is a small manufacturer based in Hamburg. Cultivation and production take place in Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. Dr. Davide Petrollino, a plant biologist from Campobasso, inherited his grandfather's olive grove with its centuries-old trees and manages the cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg and brings the products to Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the truffle oil is Vitelium's own extra virgin olive oil. The olives are harvested early and by hand—depending on the season, between mid-October and early November—and are taken to the mill within six hours. There, the oil is extracted purely mechanically in a centrifuge at temperatures below 27 degrees.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Molise itself. The region is located in the Apennines, and Vitelium attributes the growth of so many truffles to the mountain climate and the wild forest. The white truffle is one of the specialties of the local cuisine there. They are collected by Angelo, a friend from the neighboring village who trains his own truffle dogs. For its truffle oil, Vitelium uses exclusively these Italian truffles, processed with their own olive oil. You can read more about the two of them and their work in Molise in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for your first truffle evening\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is for everyone who wants to get to know white truffle oil or only needs it for special occasions. A few drops per dish mean that even the small bottle is enough for many plates. If you regularly cook risotto, pasta, or mash with truffle or host guests, the \u003ca href=\"\/en\/products\/weisses-trueffeloel-250ml\"\u003eWhite Truffle Oil in 250 ml\u003c\/a\u003e is a better choice.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the small bottle is perfect for people who love to cook and enjoy truffles. The \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream with Caciocavallo\u003c\/a\u003e from the same house goes well with it, turning oil and cream into a package for an entire truffle evening. You can find all products from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e and further oils for refining in our \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eSeasoned Oils\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle oil is not suitable for frying, deep-frying, or as a salad oil in large quantities. It is an oil for the final seconds before serving. Anyone wanting to know the difference between real truffle and truffle aroma, and how much truffle is in which product, can find the answers in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003eTruffle Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle oil made from our own olive oil and truffles from Molise – in a 100 ml bottle for tasting, gifting, and for that Sunday mash.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548248744268,"sku":"045VIT0001","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisses-trueffeloel-100ml-1.png?v=1778855120"},{"product_id":"trueffelpesto-90g","title":"Truffle pesto 90g","description":"\u003ch2\u003eVitelium Truffle Pesto, 90 g. Tartufata made from button mushrooms and summer truffles with extra virgin olive oil from their own groves – vegan, for the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Truffle Pesto, 90 g\u003c\/strong\u003e is a tartufata from Molise: 69 percent button mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, and natural flavoring. Spreadable, finely seasoned, and vegan, in a 90 g jar. No cream, no cheese, no herbs – a mushroom-truffle pesto for households that regularly have pasta on the table.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle pesto from Vitelium\u003c\/strong\u003e is what is known as tartufata in Molise: a mushroom sauce in which button mushrooms and summer truffles are finely chopped and bound with olive oil and salt. Fresh truffles are only available for a few weeks a year, and they hardly last a week in the refrigerator. Tartufata brings that flavor into a jar and into your pantry, at any time of year. Vitelium makes it according to a classic regional recipe, with truffles from a hunter in the neighboring village and oil from their own groves. The 90 g jar is the right size for kitchens where the pesto becomes a staple after the first taste.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eEarthy, savory, with a finish of green olive oil: that is how tartufata tastes straight from the spoon. The button mushrooms are soft and slightly nutty, forming the base, while the summer truffle adds its earthy, slightly garlicky aroma. Natural flavoring supports this truffle note, as the summer truffle has a significantly subtler profile than the white truffle of late autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the jar is Vitelium's extra virgin olive oil from early-harvested green olives. It contributes a fine note of bitterness and a hint of pepper, which keeps the pesto vibrant and prevents it from feeling heavy. Salt is the only other ingredient besides the flavoring. The paste is fine-textured and can be spread cold on bread or stirred into a sauce while warm.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-90g\"\u003ePorcini Mushroom Paté with Truffles\u003c\/a\u003e, the tartufata is milder and more rounded. The paté uses porcini mushrooms, bay leaves, and cloves and has a stronger forest flavor. Those looking for a pesto with cheese and cream will be better served by the White Truffle Cream from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWith 90 grams in the jar, you can be a bit more generous. For four portions of pasta, use three to four heaped tablespoons, mix them with a ladle of pasta water, and toss the pasta in the sauce. Tagliatelle, pappardelle, or gnocchi work best because the wide surface area captures the pesto well. For a pasta dish when guests are over, sauté a handful of extra mushrooms and add them to the finished pasta with some parsley.\u003c\/p\u003e\n\n\u003cp\u003eOn pizza, the tartufata is added only after baking: a tablespoon dolloped over mozzarella and arugula. For steak or lamb chops, place a spoonful on the hot meat; the heat will release the truffle aroma. It works the same way on grilled vegetables, especially eggplant and zucchini.\u003c\/p\u003e\n\n\u003cp\u003eAs a vegan spread, the tartufata stands on its own: thinly applied to toasted white bread, with a few drops of olive oil on top. Stir it into sauces at the end, such as a mushroom cream sauce, gravy, or risotto just before serving. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows just how much a single spoonful can do.\u003c\/p\u003e\n\n\u003cp\u003eStorage: cool and dark. Once opened, store the jar in the refrigerator and use it up promptly. Smooth the surface after each use and cover it with a thin layer of olive oil to keep the tartufata fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Knead 100 grams of soft butter with two tablespoons of tartufata and a little salt, roll the mixture in parchment paper, and place it in the refrigerator. A slice of this truffle butter on a hot steak or baked potato replaces any sauce. You can find more ideas in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003etruffle guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is an Italian producer with an office in Hamburg. Vitelium GmbH is based in Hamburg, while cultivation and production are located in Provvidenti in the province of Campobasso, in the heart of Molise. This small region south of Abruzzo is famous for its truffles. The mountain climate and wild forests favor their growth, and the white truffle is a staple of the regional cuisine.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is run by a married couple. Dr. Davide Petrollino, a plant biologist from Campobasso, conducted research at the University of Ferrara for ten years and is now responsible for cultivation and production. He inherited the olive grove with its centuries-old trees from his grandfather. Constanze Engelbrecht from Hamburg manages the GmbH and distribution in Germany. The name Vitelium is derived from the Oscan word \"Viteliú,\" the origin of the word \"Italia.\"\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffles are gathered by Angelo, a friend of the couple from the neighboring village, using his own dogs. The olive oil comes from an early hand harvest, which begins in mid-October depending on the season. The olives are brought to the mill within six hours and centrifuged at under 27 degrees Celsius. Production of the truffle pesto begins in October with this harvest. The groves are neither fertilized nor sprayed with pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households where tartufata is a regular fixture on the table. It is enough for two large pasta meals or a week of bruschetta, steak, and pizza. The jar is also designed for the pantry: unopened, it stays fresh in a cool, dark place until your next pasta night. If you want to try the pesto for the first time or give it as a gift, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto in the 50 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e from the same producer, which you can use to add a final refined touch to pasta and risotto. You can find all truffle products and olive oils from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003epesto category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto is vegan but may contain traces of milk, gluten, celery, and tree nuts. It is not suitable for those expecting the aroma of fresh white truffle – for that, we recommend the White Truffle Cream or the truffle oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tartufata made from button mushrooms and summer truffles in a large jar – for households that want to regularly enhance pasta, pizza, and steak with truffle.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548249104716,"sku":"044VIT0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/trueffelpesto-90g.png?v=1778855121"},{"product_id":"weisse-trueffelcreme-90g","title":"White truffle cream 90g","description":"\u003ch2\u003eVitelium White Truffle Cream, 90 g. Seasoning cream with Caciocavallo and white truffles from Molise – for risotto, pasta, and the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 90 g\u003c\/strong\u003e is a Crema al Tartufo Bianco from Molise: cream, 13 percent Caciocavallo, seasoning oil made from their own extra virgin olive oil with natural flavoring, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy and savory, vegetarian, in a 90 g jar. No mushroom paste, no oil – a cheese-truffle cream for several dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e combines two things for which Molise is famous: white truffles from the forests of the Apennines and Caciocavallo, a pasta filata cheese from the region. Cream, broth, and a little flour create a cream that can be spread cold and stirred in warm. The 90 g jar is intended for kitchens where truffle risotto and pasta are on the table more than once a month.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eCheese first, then truffle, then a long, savory finish. The Caciocavallo tastes like an aged mountain cheese, salty and robust; the cream takes off the edges. White truffle smells sharper and more garlicky than summer truffle, and the seasoning oil with natural flavoring maintains this aroma even in a warm dish. The broth made of carrot, onion, and celery provides a subtle sweetness in the background. The cream is thick like a sauce and spreads into the risotto on its own. Those who try it straight from the spoon will first notice the salt of the cheese, then the truffle; in a dish, both are distributed and become milder.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003ePasta first: Mix two tablespoons of cream with a ladle of pasta water, toss the tagliatelle in it, add pepper. A truffle pasta is on the table in five minutes. For risotto, stir in a heaping teaspoon per serving at the end, after removing the pot from the heat. Parmesan will then hardly be needed.\u003c\/p\u003e\n\n\u003cp\u003eCold, the cream is a vegetarian spread for crostini, sandwiches, and bread for an aperitivo. Warm, it pairs well with scrambled eggs, roasted pumpkin, cauliflower, and roasted potatoes, always added only at the end. A tablespoon at the end also makes a difference in potato soup or cauliflower purée. Heat it gently so the truffle aroma remains. After opening, the jar belongs in the refrigerator and should be consumed within a few days; store it in a cool, dark place before that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With 90 grams in the jar, a full menu is worthwhile: crostini with cream and arugula as a starter, followed by a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e for four. A few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and the plate is complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium produces the cream in Provvidenti, a small village in the province of Campobasso in Molise, south of Abruzzo. The company, Vitelium GmbH, is based in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso, spent ten years researching at the University of Ferrara and is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Angelo, a truffle hunter friend from a neighboring village who trains his own dogs. The Caciocavallo comes from Molise, and the olive oil in the seasoning oil from Vitelium's own groves, which are managed without fertilizers or pesticides. Harvesting is done by hand starting in mid-October; the truffle creams are created every year in parallel with the olive harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households that want to have truffles in the kitchen regularly: a risotto for four, a pasta for two, and a few crostini from one jar. For hosts who enjoy cooking menus, it is the more practical size because one jar is enough for both a starter and a main course. For a first taste or as a gift, choose the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003ewhite truffle cream in the 50 g jar\u003c\/a\u003e. Those cooking vegan should go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with mushrooms and summer truffle. All oils and truffle products from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and nuts. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA white truffle cream with Caciocavallo in a large jar – for Sunday risotto, quick pasta during the week, and a menu with guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548250579276,"sku":"042VIT0002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-90g.png?v=1778855126"},{"product_id":"weisse-trueffelcreme-50g","title":"White truffle cream 50g","description":"\u003ch2\u003eVitelium White Truffle Cream, 50 g. Seasoning cream made with cream, Caciocavallo, and white truffles from Molise – creamy, vegetarian, for getting to know the product.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 50 g\u003c\/strong\u003e is a \u003cem\u003ecrema al tartufo bianco\u003c\/em\u003e from Molise in southern Italy: cream, 13 percent Caciocavallo, a seasoning oil made from their own extra virgin olive oil with natural aroma, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy, savory, and vegetarian, in a 50 g jar. Not a pesto, not a mushroom paste, not a drizzling oil – a cheese-truffle cream for risotto and pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e is a seasoning cream in which white truffle meets Caciocavallo, a \u003cem\u003epasta filata\u003c\/em\u003e cheese from Molise. \u003cem\u003ePasta filata\u003c\/em\u003e means \"spun paste\": the cheese curd is kneaded and stretched in hot water, like mozzarella, and then aged into a flavorful cheese. Cream and vegetable broth turn it into a cream, wheat flour binds it, and the seasoning oil from their own olive oil carries the truffle aroma. Two types of truffle are in the jar: the Bianchetto (Tuber borchii) and a portion of Tuber magnatum Pico, the white truffle for which Molise is known in autumn. Sunday evening, a risotto on the stove, guests at the table. A spoonful of cream at the end, and someone asks where the truffle came from.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe cream first tastes of cheese and cream, then the truffle arrives, and it lingers. The Caciocavallo provides a savory, slightly salty note that reminds one of aged mountain cheese. The cream makes everything soft and round, the vegetable broth adds a subtle sweetness of carrot and onion.\u003c\/p\u003e\n\n\u003cp\u003eThe white truffle smells different from the summer truffle found in \u003cem\u003etartufata\u003c\/em\u003e: sharper, spicier, with a garlic-like note. There are real truffle pieces in the jar, and the seasoning oil with natural aroma ensures that this fragrance remains even after heating. The olive oil itself comes from Vitelium's own groves and adds a fine green note.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is that of a thick sauce: spreadable on bread, liquid enough to disperse in a warm risotto. Those expecting a cream consisting half of truffles should read the label: four percent truffle carries the flavor, while cream, cheese, and broth provide the richness. It is precisely this mixture that makes it suitable for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eRisotto is the first option. Cook a simple risotto with onion, broth, and butter, and stir in a heaping teaspoon of truffle cream per portion at the end. You will hardly need any parmesan then, as the Caciocavallo in the cream provides the seasoning. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows the steps.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, mix two tablespoons of cream with a ladle of pasta water and toss your tagliatelle or gnocchi in it. This makes a restaurant-quality sauce in five minutes. It also pairs well with ricotta ravioli or potato gnocchi, with a few sautéed mushrooms on top.\u003c\/p\u003e\n\n\u003cp\u003eServed cold, the cream is a vegetarian spread: on toasted white bread with arugula, on crostini for an aperitivo, or in a sandwich with grilled zucchini. Add a teaspoon to scrambled eggs or an omelet just before the eggs set, and your Sunday breakfast gets a hint of truffle. You can also add the cream at the very end to baked potatoes, cauliflower, or roasted pumpkin.\u003c\/p\u003e\n\n\u003cp\u003eHeat the cream only gently and at the end: it belongs in the finished dish, not in a hot frying pan. Once opened, place the jar in the refrigerator and use it within a few days. Store it in a cool, dark place while unopened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick dinner for two, cook 200 grams of tagliatelle, sauté a handful of mushrooms in butter, and stir in half the jar of cream with a little pasta water. Pepper, a few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and it’s ready. The other half of the jar is enough for two crostini the next day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. The region south of Abruzzo lies in the Apennines, and its mountain climate and wild forests produce truffles. The white truffle is part of the traditional local cuisine there. The Caciocavallo also comes from Molise; Vitelium calls it a typical mountain cheese of the region.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is an Italian manufacturer with an office in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, handles cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg. The truffles are supplied by Angelo, a truffle hunter friend from the neighboring village who trains his own dogs. The olive oil in the seasoning oil comes from their own groves, including a small grove with centuries-old trees that Davide inherited from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eThe olives for this are harvested by hand starting in mid-October when they are still green, brought to the mill within six hours, and centrifuged at under 27 degrees. The truffle creams are produced every year starting in October, parallel to the olive harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eWho it is for\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the introductory size. It is enough for a risotto for two or a pasta meal for two with two crostini the following day. As a gift for dinner at friends' houses, it is an alternative to a bottle of wine because the hosts can use it to cook for themselves over the weekend. Those who use the cream more frequently should reach for the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-90g\"\u003eWhite Truffle Cream in a 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it vegan, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto\u003c\/a\u003e from the same company, which uses mushrooms and summer truffles. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e. Davide and Constanze tell the story of how they came to olives and truffles in our \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and tree nuts. It is vegetarian. It is not suitable for those who eat vegan or avoid cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA White Truffle Cream with Caciocavallo in a small jar – for that first risotto with truffle, a Sunday evening for two, and as a gift for hosts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548250972492,"sku":"042VIT0001","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-50g.png?v=1778855127"},{"product_id":"steinpilzpastete-mit-trueffeln-90g","title":"Porcini mushroom pâté with truffles 90g","description":"\u003ch2\u003eVitelium porcini mushroom pâté with truffles, 90 g. Paté di Porcini Tartufati made from porcini mushrooms and summer truffles, with bay leaf and cloves – vegan, for various dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium porcini mushroom pâté with truffles, 90 g\u003c\/strong\u003e is a Paté di Porcini Tartufati from Molise: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, natural flavoring, bay leaf, and cloves. Savory, spreadable, and vegan, in a 90 g jar. No meat, no dough – a mushroom pâté for pasta, eggs, and steak.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini mushroom pâté with truffles by Vitelium\u003c\/strong\u003e is an Italian-style mushroom paste: porcini mushrooms and summer truffles finely minced, bound with olive oil, and seasoned with bay leaf and cloves. Porcini mushrooms and truffles grow in the same forests, and in this pâté, they are reunited. The 90 g jar is for kitchens where the pâté will earn a permanent spot in the fridge after the first taste.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eEarthy, robust, with warm spicy notes: the pâté tastes of porcini mushrooms, just like they smell fresh from the forest. Porcini mushrooms are nuttier and deeper than button mushrooms; the summer truffle adds its earthy note, carried by the natural flavoring. Bay leaf and cloves give the pâté a tone reminiscent of braised dishes and game. The extra virgin olive oil from Vitelium's early harvest counteracts this with its green, bitter note. The pâté is spreadable and can be stirred into a sauce while warm. Straight from the spoon, it tastes more intense than in a dish; combined with pasta, eggs, or sauce, the flavor spreads out and becomes rounder.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWith 90 grams, the jar is enough for pasta for four and another breakfast. For the pasta, stir three to four tablespoons with a ladle of pasta water and toss the pappardelle in it. In sauces, stir the pâté in at the end – into gravy for beef, into a cream sauce, or into the sauce for a game ragout.\u003c\/p\u003e\n\n\u003cp\u003eIt is simplest with eggs: a teaspoon in scrambled eggs, a dollop on a fried egg, a tablespoon in an omelet mixture. For steak and grilled vegetables, add it like a compound butter onto the hot meat or veggies. Cold, it is a vegan spread for farm bread; for an appetizer, spread it on crostini and top with sautéed mushrooms. Storage: cool and dark; after opening, keep refrigerated and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of pâté with four tablespoons of mayonnaise. This porcini mayo goes well with fries, baked potatoes, and roast beef sandwiches. Our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-mayo\"\u003etruffle mayo\u003c\/a\u003e recipe shows you how to make the classic version with truffles.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté is produced in Provvidenti in the province of Campobasso, in Molise, south of Abruzzo. Vitelium is an Italian manufacturer headquartered in Hamburg: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe porcini mushrooms come from the region, and the summer truffles are found by Angelo, a truffle hunter friend from the neighboring village, with his own dogs. The search sometimes takes over an hour until the tuber is uncovered with a truffle hoe. The olive oil comes from their own groves, which are farmed without fertilizers or pesticides. Harvesting by hand begins in mid-October, and this harvest also marks the start of the annual production of the truffle jars.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for anyone who wants to have mushrooms and truffles regularly in their kitchen, for pasta nights with friends, and for the game season. To try it out or as a small gift, you can choose the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003eporcini mushroom pâté with truffles in a 50 g jar\u003c\/a\u003e. Milder and without spices is the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with button mushrooms from the same producer. All truffle products and oils from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves in their food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA porcini mushroom pâté with summer truffle, bay leaf, and cloves in a large jar – for pasta for four, Sunday scrambled eggs, and the sauce for game.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548251300172,"sku":"042VIT0004","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilzpastete-mit-trueffeln-90g.png?v=1778855128"},{"product_id":"steinpilzpastete-mit-trueffeln-50g","title":"Porcini mushroom pâté with truffles 50g","description":"\u003ch2\u003eVitelium Porcini Mushroom Pâté with Truffles, 50 g. Paté di Porcini Tartufati made from porcini mushrooms, summer truffles, bay leaf, and cloves – robust, vegan, perfect for trying out.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Porcini Mushroom Pâté with Truffles, 50 g\u003c\/strong\u003e is a Paté di Porcini Tartufati from Molise in Southern Italy: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, natural flavoring, bay leaf, and cloves. Robust, savory, and vegan, in a 50 g jar. No liver, no butter, no cheese – a mushroom pâté that tastes of the forest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini Mushroom Pâté with Truffles by Vitelium\u003c\/strong\u003e is what Italians call Paté di Porcini: a spreadable sauce made from finely chopped porcini mushrooms, bound with olive oil and salt. Here, summer truffles, bay leaf, and cloves are added. The word \"pâté\" here refers to a mushroom paste, as it is eaten in Italy with bread and pasta: made of mushrooms, oil, and salt, entirely plant-based. Anyone who has collected porcini mushrooms in autumn knows the fragrance that fills the kitchen when cleaning them. This pâté brings that into a jar, along with truffles from Molise and olive oil from Vitelium's own groves.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté tastes of porcini mushrooms, earthy and deep, with a seasoning that evokes autumn and the forest. Porcini mushrooms are more robust than button mushrooms, slightly nutty, with a hint of sweetness in the finish. The summer truffle adds its earthy, slightly garlic-like note, supported by the natural flavoring in the ingredient list, as summer truffles are naturally subtle.\u003c\/p\u003e\n\n\u003cp\u003eThen come the bay leaf and cloves. Both spices give the pâté a warm, almost wintry tone, which distinguishes it from the Tartufata from the same producer. The extra virgin olive oil from Vitelium's early harvest brings a green, bitter note and keeps the whole thing fresh. The consistency is spreadable and can be stirred into a sauce with a little liquid. The pâté contains its own salt, so season your pasta or sauce only after stirring it in.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003eTruffle Pesto with Button Mushrooms\u003c\/a\u003e, the Porcini Mushroom Pâté is the more robust, savory variety. Those who avoid cloves in their food should stick to the Tartufata; here, they are part of the character. On the other hand, those who enjoy cooking game and braised dishes have a jar in this pâté that fits that cuisine perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the pâté with eggs, and they are right: a teaspoon in scrambled eggs just before they set, or a dollop on a fried egg with toasted bread. The egg absorbs the porcini and truffle while remaining in the background itself. For an omelet, stir the pâté directly into the egg mixture.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, use one heaped tablespoon per portion, mix it with pasta water, and toss pappardelle or tagliatelle in it. Top with a few sautéed mushrooms, and the dish is ready. The pâté also works well in sauces: a spoonful in the pan juices for beef, in a mushroom cream sauce, or in a sauce for game.\u003c\/p\u003e\n\n\u003cp\u003eFor steak, add it like a seasoned butter onto the hot meat. Grilled vegetables, especially eggplant and zucchini, pair just as well with it. As a vegan bread spread, it stands on its own on toasted farmhouse bread, perhaps with a slice of tomato or a few arugula leaves. For a quick appetizer, spread it on small crostini and top with a few shavings of Parmesan or, for a vegan version, toasted pine nuts.\u003c\/p\u003e\n\n\u003cp\u003eStorage: cool and dark; after opening, keep in the refrigerator and consume promptly. Always use a clean spoon and smooth the surface after each use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast two slices of farmhouse bread, spread the pâté on top, and add a poached egg. Pepper, a few drops of olive oil, and you have a ready-made breakfast or late dinner for two. Further ideas can be found in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003eTruffle Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté is made in Provvidenti, a small village in the province of Campobasso in Molise. The region south of the Abruzzi lies in the Apennines, and its forests produce both items found in the jar: mushrooms and truffles. Vitelium processes porcini mushrooms from the region and summer truffles that Angelo, a truffle-hunting friend from the neighboring village, finds with his own dogs. The search with a dog can take over an hour until the tuber is unearthed with a truffle hoe.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium is a married couple: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. Constanze Engelbrecht from Hamburg manages Vitelium GmbH and distribution in Germany. The name stems from the Oscan word \"Viteliú,\" from which \"Italia\" originated.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the pâté is Vitelium's own extra virgin olive oil. The olives are harvested by hand starting in mid-October at the green stage of ripeness, taken to the mill within six hours, and centrifuged at under 27 degrees. Every year, the production of the truffle jars begins with this harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the trial size: two portions of pasta, a breakfast with egg, or a truffle evening for two with bread, steak, and vegetables. As a small gift, it suits hosts who enjoy gathering mushrooms or cooking game. Anyone who walks through the woods in autumn will have a substitute in the cupboard out of season. Those who use the pâté regularly afterwards can opt for the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-90g\"\u003ePorcini Mushroom Pâté with Truffles in the 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream\u003c\/a\u003e from the same producer is a great match for those who prefer it creamier and with cheese. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves and bay leaf in their food or are looking for a mild mushroom cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA porcini mushroom pâté with summer truffles, bay leaf, and cloves in a small jar – for a first taste, for Sunday scrambled eggs, and as a small gift for mushroom lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548251562316,"sku":"042VIT0003","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilzpastete-mit-trueffeln-50g.png?v=1778855129"},{"product_id":"embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml","title":"EMBRATUR Extra Virgin Olive Oil, intensely fruity - 250ml","description":"\u003ch2\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 250 ml. Early-harvest olive oil from Molise with tomato notes, limited – the bottle for salad, bread, and vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 250 ml\u003c\/strong\u003e is an extra virgin olive oil from Molise. Vitelium presses it from Sperone di Gallo and Nocellara del Belice olives grown in their own groves at two altitudes of 400 and 800 meters. Hand-harvested early, it is intensely fruity with notes of green tomatoes, accompanied by a touch of bitterness and piquancy. 250 ml; only a small, limited quantity per harvest. Not an oil for the frying pan, but for the plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEmbratur Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an early-harvest olive oil, and you can taste it: green, fruity, with a bite. The name comes from Oscan, the language of the Samnites, and means emperor or ruler. Vitelium gives this name to their limited edition, which originates from two small mountain groves and is bottled in small quantities each harvest. The 250 ml bottle is for those who regularly need a robust olive oil: for tomato salad in summer, beans in winter, and bread with salt all year round.\u003c\/p\u003e\n\n\u003ch3\u003eAn olive oil that tastes like green tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is full of green tomatoes, fresh and intensely fruity. On the palate, a fine bitterness appears, followed by a piquancy in the finish that builds up slowly. Bitterness and piquancy are characteristic of oil from early-harvested olives and are associated with the high polyphenol content that defines these oils.\u003c\/p\u003e\n\n\u003cp\u003eThe fruitiness changes slightly from year to year, as Embratur is a single-vintage product and is freshly bottled. Sometimes the tomato is at the forefront, other times it is mixed with artichoke. Those expecting a soft, mild olive oil will find Embratur too robust. It has character and is meant to stand out in a dish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom tomato salad to minestrone\u003c\/h3\u003e\n\n\u003cp\u003eWith 250 ml, Embratur belongs on the kitchen table rather than in the cupboard. It is the oil for everything that stays cold or needs a final spoonful at the end: tomato salad, Caprese, bruschetta, grilled vegetables, white beans with rosemary, or a finishing drizzle on minestrone.\u003c\/p\u003e\n\n\u003cp\u003eFor meat and fish, add it only when it reaches the plate—to a grilled steak, a piece of salmon, or an oven-baked sea bream. For pasta, a plate of spaghetti with garlic, chili, and a generous splash of Embratur is enough.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is less suitable for mayonnaise and light dressings where the bitterness might come through too strongly. Store the bottle in a cool, dark place and keep it sealed to preserve the fruitiness for as long as possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Southern Italian style tomato bread: toast white bread, rub with a halved garlic clove, crush a ripe tomato on top, add salt, then Embratur. Two minutes of work—that's all you need.\u003c\/p\u003e\n\n\u003ch3\u003eSperone di Gallo and Nocellara del Belice from two mountain altitudes\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for Embratur grow in Molise in two locations at roughly 400 and 800 meters above sea level. The Sperone di Gallo and Nocellara del Belice varieties provide the tomato note. The quantity per harvest is small, which is why Embratur is Vitelium's limited edition olive oil.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting is done by hand, depending on the season, between mid-October and early November while the olives are still green. Within six hours, they are taken to the mill and pressed purely mechanically in a centrifuge at under 27 degrees Celsius. The cultivation does not require any fertilizers or pesticides, and the oleic acid content is below 0.2 percent.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium are Dr. Davide Petrollino and Constanze Engelbrecht. He is a plant biologist from Campobasso who researched at the University of Ferrara for ten years and inherited his grandfather's olive grove. She manages the company from Hamburg. You can learn more about them in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is intended for households where a robust olive oil is used regularly. To try it out or as a small gift, the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml\"\u003e100 ml Embratur\u003c\/a\u003e is a better choice, offering the same vintage in a smaller bottle.\u003c\/p\u003e\n\n\u003cp\u003eAs a second oil to keep on hand, the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003e250 ml Frentanum\u003c\/a\u003e is worth considering: medium fruity, from the Gentile di Larino variety, with notes of grass and artichoke instead of tomato. You can find all products from the producer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eEmbratur is not suitable for frying, deep-frying, or for those seeking a mild everyday oil without bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA limited-edition, early-harvest olive oil with tomato notes, from two mountain altitudes in Molise – in a 250 ml bottle for salad, bread, and vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548278726988,"sku":"045VIT0004","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml.png?v=1778855290"},{"product_id":"embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml","title":"EMBRATUR Extra Virgin Olive Oil intensely fruity - 100ml","description":"\u003ch2\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 100 ml. Early harvest olive oil with notes of green tomatoes, limited edition – the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 100 ml\u003c\/strong\u003e is an extra virgin olive oil from Molise, pressed from the Sperone di Gallo and Nocellara del Belice varieties grown in Vitelium's own groves. Early harvest, hand-picked, extracted purely mechanically, intensely fruity with notes of green tomatoes, a fine bitter note, and a peppery finish. 100 ml, a small, limited quantity per harvest. Not a cooking oil, but an oil for the finished plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEmbratur Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an early harvest extra virgin olive oil: the olives are picked while they are still green. Embratur is the Oscan word for emperor or ruler, and the name matches the oil’s character. Of the two olive oils we carry from Vitelium, this is the more intense one, and it is bottled in small, limited quantities each harvest. The 100 ml bottle is the perfect trial size for anyone who wants to sample an intensely fruity olive oil before adding it to their pantry.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato, bitter note, peppery finish\u003c\/h3\u003e\n\n\u003cp\u003eEmbratur smells of green tomatoes—distinct and fresh. On the palate, it is followed by a fine bitter note and a peppery finish that tickles the throat. Both are hallmarks of an oil made from early-harvested olives and demonstrate the high polyphenol content associated with this bitterness and pungency.\u003c\/p\u003e\n\n\u003cp\u003eThe color is golden green, the taste intensely fruity. Depending on the vintage, the fruitiness shifts between tomato and artichoke, as Embratur is bottled fresh from every harvest. Anyone expecting a mild, buttery olive oil will find this one too bold.\u003c\/p\u003e\n\n\u003ch3\u003eTomato salad, bruschetta, beans, and steak\u003c\/h3\u003e\n\n\u003cp\u003eAn oil with tomato notes belongs with tomatoes. A tomato salad with salt, onion, and Embratur needs nothing else. Just as simple: toasted white bread, rubbed with garlic, topped with diced tomatoes, drizzled with oil—your bruschetta is ready.\u003c\/p\u003e\n\n\u003cp\u003eEmbratur pairs well with everything that deserves a final spoonful of oil: white beans with rosemary, minestrone, grilled vegetables, burrata with pepper. For a grilled steak or a piece of fried fish, add it only when it's on the plate. In the pan, the oil would be wasted, as the fruitiness evaporates with the heat.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a dark, cool place and keep it well sealed to maintain its freshness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the oil pure first, on a piece of white bread with a little sea salt. This allows you to experience the tomato, bitter note, and peppery finish individually so you know which dish to pair it with later.\u003c\/p\u003e\n\n\u003ch3\u003eTwo locations at 400 and 800 meters altitude\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for Embratur grow in two locations in Molise, at elevations of approximately 400 and 800 meters. This is where the Sperone di Gallo and Nocellara del Belice varieties are grown, giving the oil its tomato note. The quantity is small, which is why Vitelium bottles Embratur as a limited edition.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is a boutique producer based in Hamburg with cultivation in Provvidenti in the province of Campobasso. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, is responsible for cultivation and production. His wife, Constanze Engelbrecht, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting is done early and by hand, depending on the season, between mid-October and early November, at the green-fruity stage of ripeness. Within six hours, the olives are taken to the mill and processed purely mechanically in a centrifuge at under 27 degrees. The cultivation is free of fertilizers and pesticides, and the oleic acid content is below 0.2 percent. You can find more about early harvest olive oil in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eEdible Oils Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for the curious\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is intended for anyone who wants to get to know Embratur first or give it as a gift. Those who use the oil regularly for salad, bread, and vegetables will be better served with the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml\"\u003e250 ml Embratur\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor comparison, it is worth trying the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml\"\u003e100 ml Frentanum\u003c\/a\u003e from the same producer: medium-fruity, made from the Gentile di Larino variety, with notes of grass and artichoke instead of tomato. All products from the producer can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other oils in our \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eEmbratur is not suitable for frying or for those looking for a soft, mild olive oil. The Frentanum is also a green, robust oil, just slightly more restrained in its fruitiness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn intensely fruity early harvest olive oil from Molise, limited edition – in a 100 ml bottle for sampling, gifting, and your first tomato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548279677260,"sku":"045VIT0003","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml-1.png?v=1778855309"},{"product_id":"frentanum-natives-olivenoel-extra-mittel-fruchtig","title":"FRENTANUM Extra Virgin Olive Oil medium fruity","description":"\u003ch2\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 250 ml. Early harvest olive oil from Molise, green and grassy with artichoke – the bottle for every day.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 250 ml\u003c\/strong\u003e is an extra virgin olive oil from Vitelium's own groves in the Biferno valley near Larino, Molise, primarily made from the Gentile di Larino variety. Early harvest, hand-picked, extracted purely mechanically, medium fruity: fresh scent of green olives, grassy, with a hint of artichoke, pleasant bitterness and a peppery finish. 250 ml for salad, bread, and vegetables. Not an oil for frying, but for the finished dish.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrentanum Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an extra virgin olive oil from an early harvest. The name commemorates the Frentani, a Samnite tribe whose ancient capital was Larino. There, in the valley of the Biferno River, the Gentile di Larino variety, from which the oil is primarily pressed, is grown. The 250 ml bottle is intended for everyday use: for a weekday salad, vegetables in the evening, and bread with salt when guests arrive.\u003c\/p\u003e\n\n\n\u003ch3\u003eFresh notes of green olives, grass, and artichoke\u003c\/h3\u003e\n\n\n\u003cp\u003eOn the palate, Frentanum displays grassy notes and a fruity artichoke quality, accompanied by a pleasant bitterness. The nose is fresh and green, like a freshly sliced olive. In the finish, a peppery note gradually builds and lingers in the throat for a while.\u003c\/p\u003e\n\n\n\u003cp\u003eBitterness and pungency are not faults in an oil from early-harvested olives; rather, they are signs of the high polyphenol content that accompanies them. Depending on the season, the fruitiness may be more or less intense. Those expecting a mild, buttery olive oil will find Frentanum too robust.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil for salad, vegetables, soup, and bread on the table\u003c\/h3\u003e\n\n\n\u003cp\u003eWith 250 ml, Frentanum is kept within easy reach of the stove. A leaf salad with lemon and salt, a fennel salad, a plate of tomatoes with onion: Frentanum is the oil for these.\u003c\/p\u003e\n\n\n\u003cp\u003eSteamed vegetables become a dish with it: green beans, asparagus, broccoli, Swiss chard, along with salt and a splash of lemon. A plate of white beans or lentils, a vegetable soup, or a risotto at the end—everything gains freshness and a touch of pepperiness with a spoonful of Frentanum. For fried fish, chicken, or a piece of beef, add it only when the food is on the plate.\u003c\/p\u003e\n\n\n\u003cp\u003eFrentanum is less suitable for roasting and deep-frying; the fruitiness is too good for that. Store the bottle in a dark, cool place and keep it sealed to ensure the oil remains fresh for a long time.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil potatoes in their skins, halve them while still warm, and add Frentanum, coarse salt, and a little rosemary. This side dish goes well with fish and grilled meat.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the Biferno valley, pressed within six hours\u003c\/h3\u003e\n\n\n\u003cp\u003eLarino is located in Molise, a small region south of Abruzzo. The fertile Biferno valley is the home of the Gentile di Larino variety, which gives Frentanum its grass and artichoke notes. The olives come from Vitelium's own groves.\u003c\/p\u003e\n\n\n\u003cp\u003eHarvesting is done by hand, depending on the season between mid-October and early November, at a green-fruity stage of ripeness. Within six hours, the olives reach the oil mill and are processed purely mechanically in a centrifuge at under 27 degrees. The oleic acid content is below 0.2 percent, and the cultivation requires no fertilizers or pesticides.\u003c\/p\u003e\n\n\n\u003cp\u003eVitelium is a manufacturer based in Hamburg with cultivation in Provvidenti, Campobasso province. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, is responsible for cultivation and production. His wife, Constanze Engelbrecht, runs the company from Hamburg. The story of how they came to own their olive grove can be found in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe bottle for the kitchen that cooks every day\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 250 ml bottle is for households where olive oil is served at the table every day. Those who want to try Frentanum first or give it as a gift can choose the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml\"\u003eFrentanum in 100 ml\u003c\/a\u003e, the same harvest in a small bottle.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who prefer it more intense should reach for the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml\"\u003eEmbratur in 250 ml\u003c\/a\u003e, the limited edition with a tomato note. All products from the manufacturer can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other varieties are in our \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e category.\u003c\/p\u003e\n\n\n\u003cp\u003eFrentanum is not suitable for those looking for a mild oil for mayonnaise, light dressings, or the frying pan.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA medium fruity olive oil from Gentile di Larino, green and grassy from Molise – in a 250 ml bottle for salad, vegetables, and bread on the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548286591308,"sku":"045VIT0006","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frentanum-natives-olivenoel-extra-mittel-fruchtig.png?v=1778855359"},{"product_id":"frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml","title":"FRENTANUM Extra Virgin Olive Oil medium fruity - 100ml","description":"\u003ch2\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 100 ml. Early-harvest olive oil with grass and artichoke, from the Gentile di Larino variety – the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 100 ml\u003c\/strong\u003e is an extra virgin olive oil from Molise, primarily from the Gentile di Larino variety from the Biferno valley. Early harvested by hand from Vitelium's own groves, extracted purely mechanically. Medium fruity, fresh with notes of green olives, grassy, with an artichoke undertone, bitterness, and pungency in the finish. 100 ml, for tasting and giving as a gift. Not a frying oil, but an oil for bread, salad, and the finished plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrentanum Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an extra virgin olive oil from an early harvest, named after the Frentani, a Samnite tribe whose ancient capital was Larino. It is precisely there, in the valley of the Biferno river, that the olives for this oil grow, predominantly of the Gentile di Larino variety, which is native to this area. Frentanum is the everyday oil among Vitelium's two olive oils in our range, slightly more reserved in its fruitiness than the Embratur. The 100 ml bottle is the size for getting to know it: for a first comparison, as a small gift, or for a small household.\u003c\/p\u003e\n\n\u003ch3\u003eGreen olive, freshly mown grass, artichoke\u003c\/h3\u003e\n\n\u003cp\u003eFrentanum smells fresh of green olives. On the palate, grassy notes and a fruity artichoke follow, accompanied by a pleasant bitterness. The finish brings a pungency that builds up slowly and lingers for a while.\u003c\/p\u003e\n\n\u003cp\u003eFor Vitelium, \"medium fruity\" means: distinctly green, but less massive than the Embratur with its tomato note. Depending on the season, the fruitiness can be a bit more robust. Bitterness and pungency are characteristic of an oil from early-harvested olives and are associated with a high polyphenol content. Those expecting a soft olive oil that is barely noticeable in the throat will find Frentanum too bold.\u003c\/p\u003e\n\n\u003ch3\u003eBread with salt, salad, steamed vegetables, fish\u003c\/h3\u003e\n\n\u003cp\u003eFrentanum is an oil for cold dishes and for that final spoonful on a finished meal. The easiest way to get to know it is on a piece of white bread with sea salt. Then try it on salad: leaf salad, fennel with orange, or a tomato salad where the artichoke note plays along well.\u003c\/p\u003e\n\n\u003cp\u003eSteamed vegetables love this oil: green beans, broccoli, zucchini, asparagus, topped with salt and a few drops of lemon. For pan-fried fish or chicken, add it only once on the plate.\u003c\/p\u003e\n\n\u003cp\u003eUsing it for frying would be a waste of its fruitiness. Store the bottle in a dark, cool place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place Frentanum and Embratur in 100 ml side by side, pour a little of each onto a plate, and taste them with bread. This way you can find out whether you prefer grass and artichoke or green tomato before buying the large bottle.\u003c\/p\u003e\n\n\u003ch3\u003eGentile di Larino from the Biferno valley\u003c\/h3\u003e\n\n\u003cp\u003eLarino is located in Molise, a small region south of Abruzzo. The Gentile di Larino variety, from which Frentanum is primarily pressed, grows in the fertile valley of the Biferno river. It is native to this region and gives the oil its grass and artichoke character.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is based in Hamburg, while cultivation and production take place in Provvidenti in the province of Campobasso. Dr. Davide Petrollino, a plant biologist from Campobasso, is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe harvest begins early, depending on the season between mid-October and early November, and is done by hand. The olives reach the oil mill within six hours. There, the oil is extracted purely mechanically in a centrifuge at under 27 degrees, and the oleic acid content is below 0.2 percent. The cultivation requires no fertilizers or pesticides. You can find more information in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eguide to edible oils\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for the first comparison\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is for everyone who wants to try Frentanum first or give it as a gift. Those who need the oil every week for salad, bread, and vegetables are better off with the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003eFrentanum in 250 ml\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a counterpart, the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml\"\u003eEmbratur in 100 ml\u003c\/a\u003e is a great match: intensely fruity with a tomato note, and limited in availability. You can find all products from the producer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other oils in the \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eFrentanum is not suitable for frying or deep-frying, or for anyone looking for a mild oil for mayonnaise and light dressings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA green, medium fruity olive oil from the Biferno valley in Molise – in a 100 ml bottle for tasting, comparing, and gifting.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548286820684,"sku":"045VIT0005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml-freisteller-v2.png?v=1791185535"},{"product_id":"zitronenoel-250ml","title":"Lemon oil - 250ml","description":"\u003ch2\u003eVitelium Lemon Oil, 250 ml. Lemon oil made from olives and untreated lemons, cold-pressed together in Molise – for fish, antipasti, and raw vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Lemon Oil, 250 ml\u003c\/strong\u003e is an olive oil preparation based on extra virgin olive oil and lemons: 77 percent olives from Vitelium's own groves in Molise and 23 percent fresh, untreated lemons are pressed together. Naturally fruity, delicately acidic, and without added flavorings. 250 ml for cold dishes and the finished plate. Not a frying oil and not a subsequently flavored olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon oil from Vitelium\u003c\/strong\u003e is a lemon oil produced by joint pressing: the lemons are cold-pressed together with the olives, rather than having a finished olive oil mixed with lemon afterward. For every 100 kilograms of olives from their own groves, Vitelium adds 30 kilograms of untreated citrus fruits to the press. The result is labeled as an olive oil preparation, as the term extra virgin olive oil is reserved for pure olive oil. The flavor of the southern Italian lemon comes entirely from the fruit itself. The 250 ml bottle is for everyone who regularly seasons fish, vegetables, and salad with lemon and wants an oil for this purpose instead of a lemon wedge.\u003c\/p\u003e\n\n\u003ch3\u003eLemon from the peel, olive oil underneath\u003c\/h3\u003e\n\n\u003cp\u003eThe oil smells of fresh lemon peel, and that is exactly how it tastes: naturally fruity and delicately acidic, just as Vitelium describes it. Beneath this lies the green early-harvest olive oil with its slight bitterness, which carries the lemon rather than overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eThe difference compared to oils with added flavorings is evident on the palate. The lemon acts like the fruit itself, with its peel and freshness, and lingers for a while after the olive oil. Anyone expecting the acidity of lemon juice will get something else: a refined acidity and plenty of aroma from the peel.\u003c\/p\u003e\n\n\u003ch3\u003eGrilled fish, antipasti, raw vegetables\u003c\/h3\u003e\n\n\u003cp\u003eVitelium recommends this oil for antipasti, raw vegetables, as well as grilled fish and meat dishes. The simplest way to use it: a spoonful over a grilled sea bream, a pan-seared salmon, or a trout fillet from the oven, just before serving. You usually won't need lemon juice or butter anymore.\u003c\/p\u003e\n\n\u003cp\u003eFor antipasti, drizzle the oil over grilled zucchini, eggplant, and bell peppers or over mozzarella with tomatoes. Finely sliced raw vegetables become a salad with it: fennel, zucchini, kohlrabi, along with salt and pepper. Chicken or a grilled veal cutlet also benefit from a spoonful at the end.\u003c\/p\u003e\n\n\u003cp\u003eUsing the oil in a pan would be a waste, as the volatile citrus notes evaporate with the heat. Store the bottle in a cool, dark place and keep it tightly sealed so that the freshness of the lemon is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook spaghetti, drain, and mix with lemon oil, grated Parmesan, pepper, and a little pasta water. A dish prepared in the time it takes to cook the pasta, and one that will have guests asking for the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eOlives and lemons in one press, in Molise\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for this come from Vitelium's own groves in Molise, a small region south of the Abruzzo. They are harvested early and by hand and taken to the oil mill within six hours. There, the untreated lemons are added, and both are cold-pressed together using purely mechanical means.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium are Dr. Davide Petrollino, a plant biologist from Campobasso who oversees cultivation and production in Provvidenti, and his wife Constanze Engelbrecht, who runs the company from Hamburg. No fertilizers or pesticides are used in the cultivation of the olives. You can find more about olive oil and flavored oils in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eguide to cooking oils\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyone who cooks fish and vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle is intended for kitchens where fish, vegetables, and salad are frequently on the menu. It replaces the lemon wedge on the plate while providing the olive oil the dish needs anyway. As a gift, it is perfect for people who enjoy Mediterranean cooking.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003eFrentanum in 250 ml\u003c\/a\u003e, the pure olive oil from the same producer for salads and bread, is worth considering. If you prefer truffle over lemon, you will find Vitelium’s second flavored oil in the \u003ca href=\"\/en\/products\/weisses-trueffeloel-250ml\"\u003eWhite Truffle Oil in 250 ml\u003c\/a\u003e. You can find all the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and further varieties in our \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eflavored oils category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for frying or deep-frying, or for anyone expecting a strongly acidic dressing. For that, you need vinegar; the lemon comes from the oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA lemon oil made from olives and untreated lemons in one press, without added flavorings, from Molise – in a 250 ml bottle for fish, antipasti, and raw vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548296323404,"sku":"045VIT0007","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitronenoel-250ml.png?v=1778855442"},{"product_id":"weisses-trueffeloel-250ml","title":"White truffle oil - 250ml","description":"\u003ch2\u003eVitelium White Truffle Oil, 250 ml. Truffle oil made from extra virgin olive oil with white truffle from Molise – the large bottle for risotto, pasta, and guests.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Oil, 250 ml\u003c\/strong\u003e is a seasoning oil based on Vitelium’s own extra virgin olive oil from Molise. It is refined with natural white truffle aroma (Tuber magnatum Pico, 4 percent) and pieces of Bianchetto truffle (Tuber borchii, 0.5 percent). 250 ml, intensely aromatic, for the final seconds before serving. Not a frying oil and not for the pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Oil from Vitelium\u003c\/strong\u003e is a truffle oil: an extra virgin olive oil that brings the taste of white truffle to the kitchen all year round. The olives grow in the producer's own groves in Molise, and the truffles come from the same region. According to the ingredient list, a natural truffle aroma provides the flavor, with the Bianchetto pieces in the bottle as an addition. The 250 ml bottle is intended for households where truffle oil is used regularly: for Friday night risotto, pasta for guests, or mashed potatoes for a roast.\u003c\/p\u003e\n\n\u003ch3\u003eConcentrated, savory, with green olive oil as a base\u003c\/h3\u003e\n\n\u003cp\u003eA few drops are enough, as the oil is intensely aromatic and dosed like a spice. The scent of white truffle rises directly from the bottle, and it remains warm and lingering on the palate.\u003c\/p\u003e\n\n\u003cp\u003eThe base is their own early-harvest olive oil: green, fresh, with a fine bitter note and a touch of sharpness in the finish. This foundation keeps the truffle in check and makes the oil well-rounded rather than perfumed. Those expecting a mild olive oil with a hint of truffle will find this one too robust.\u003c\/p\u003e\n\n\u003ch3\u003eGuests, risotto, and weekday pasta\u003c\/h3\u003e\n\n\u003cp\u003eWith 250 ml, you can plan more generously without having to use more per serving. A risotto for six people needs one teaspoon at the end, stirred in after the parmesan, just before the plates are served. This is also stated in the recipe for our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003eTruffle Risotto\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eVitelium recommends the oil for mashed potatoes, pasta, risotto, as well as meat and fish dishes. For hot dishes, add it just before serving so that the aroma is preserved. On weekdays, pasta with butter, parmesan, and a few drops of truffle oil is sufficient. On the weekend, it pairs well with beef fillet, veal, pan-fried zander, or scrambled eggs with chives.\u003c\/p\u003e\n\n\u003cp\u003eFor a barbecue evening, a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-mayo\"\u003etruffle mayonnaise\u003c\/a\u003e is worth it: mayonnaise, a squeeze of lemon, a few drops of oil. It goes well with burgers, potato wedges, and grilled vegetables. Store the bottle in a dark, cool place and keep it sealed, and the aroma will stay exactly where it belongs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss oven-baked fries, while still hot, with salt, grated parmesan, and a few drops of truffle oil. Our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003etruffle fries\u003c\/a\u003e are ready in twenty minutes and are the first thing to disappear when you have guests.\u003c\/p\u003e\n\n\u003ch3\u003eOlive oil from Provvidenti, truffles from the forests of Molise\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is a producer based in Hamburg with cultivation in Provvidenti in the province of Campobasso, Molise. Dr. Davide Petrollino, a plant biologist from Campobasso, inherited his grandfather's grove and oversees cultivation and production on-site. Constanze Engelbrecht, his wife, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the truffle oil is their own extra virgin olive oil: harvested by hand between mid-October and early November, taken to the mill within six hours, and produced purely mechanically at under 27 degrees. The truffles are collected by Angelo, a friend from the neighboring village, with his own dogs. Vitelium exclusively uses these truffles from Molise, a region known for the diversity of its truffles and where white truffle is a part of the local cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for truffle chefs\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is the choice for anyone who uses truffle oil regularly and cooks several dishes with it. If you want to try the oil first or give it as a gift, choose the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003eWhite Truffle Oil in 100 ml\u003c\/a\u003e: the same contents in a smaller bottle.\u003c\/p\u003e\n\n\u003cp\u003eThis pairs well with the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003eTruffle Pesto Tartufata in 90 g\u003c\/a\u003e from the same producer, featuring summer truffle and mushrooms for pasta and bread. You can find all of the producer's products on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis truffle oil is not suitable for frying or deep-frying, or for those who want to shave fresh truffle themselves. It is a seasoning oil for the finished plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle oil with their own olive oil and truffles from Molise – in a 250 ml bottle for risotto, pasta, and anyone who frequently hosts guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":58755495461196,"sku":"045VIT0002","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisses-trueffeloel-100ml-1_bb51976d-5512-4c38-9d2b-68fea6c8e8da.png?v=1789040751"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-vitelium.jpg?v=1790844993","url":"https:\/\/leniundhans.de\/en\/collections\/vitelium.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}