Truffle Lovers Gift Pack

Truffle oil is best used as a finishing oil, added after cooking rather than during. Drizzle a small amount over pasta, scrambled eggs, chips, risotto, pizza, roasted mushrooms, mashed potato, or sourdough just before serving. It also works well stirred through salad dressings. Start with around half a teaspoon and taste - a little goes a long way.

Yes. The Black Truffle Olive Oil contains real black truffle - you can see the truffle pieces in the bottle. The oil is designed for a well-rounded, balanced flavour that's rich and earthy without being overpowering.

Truffle oil is best used as a finishing oil. High heat can reduce its distinctive aroma and flavour, so add it immediately before serving rather than using it as your primary cooking oil.

Drizzle it over eggs, pasta, risotto, pizza, fries, roast potatoes, vegetables, steak, seafood, soup or popcorn. You can also mix a small amount into mayonnaise, butter, mashed potato or salad dressing.

Keep the lid tightly closed and store the bottle somewhere cool and dark. Avoid leaving it beside the stove or in direct sunlight, as prolonged exposure to heat, light and air can reduce its aroma and freshness.

Yes. We use real truffle to create an essence, which is then infused into extra virgin olive oil to produce their distinctive truffle flavour.

Yes. All Kiwi Artisan olives are brine-free. Instead of saltwater preservation, they're marinated in premium New Zealand olive oil, which gives a smoother texture, richer flavour, and none of the sharpness you get from brine-packed olives

Yes, and this is one of the most common things we hear. "I don't even like olives and I love these" comes up consistently across reviews. The key difference is the brine-free format: most people who find olives too salty or sharp are reacting to the brine, not to the olive itself. These taste significantly different from anything brine-packed.

Three things. They're brine-free: packed in premium olive oil rather than salty liquid, which creates a smoother texture and more intense flavour. The flavour varieties use native New Zealand botanicals like Manuka smoke and Kawakawa, which you won't find in commercial olive ranges. And the infused oil left in the jar is itself worth keeping as a dipping oil or dressing base.

No. All of our olives contain their pits, just as nature intended. Keeping the olives whole helps them retain their flavour and firm, satisfying texture.

We use olive oil for all of our infused olive flavours except the chilli olives, which use rice bran oil.