Greek extra virgin olive oil with summer black truffle, 100 ml 97.9% extra virgin olive oil • 0.1% dried Tuber aestivum plus flavourings • for finishing pasta, risotto, eggs and potatoes
Geusi Vounou extra virgin olive oil with summer black truffle is designed for finishing cooked dishes. It contains 97.9% extra virgin olive oil, flavourings and 0.1% dried Tuber aestivum. Its truffle character comes from both flavourings and dried truffle.
- ● Use sparingly • start with a few drops
- ● Pasta and risotto • stir in just before serving
- ● Eggs, potatoes and mushrooms • drizzle over the finished dish
Extra virgin olive oil with summer black truffle – flavoured Greek olive oil (Geusi Vounou, 100 ml)
Geusi Vounou olive oil with summer black truffle is a flavoured extra virgin olive oil for seasoning finished or nearly finished dishes. It contains 97.9 % extra virgin olive oil, flavourings and 0.1 % dried summer black truffle.
This is not pure olive oil pressed with truffles or a macerated oil with a high truffle content. The product combines Greek extra virgin olive oil with truffle flavouring and a small amount of dried summer black truffle T. aestivum.
It has a pronounced truffle character, so a small amount is usually enough. It works best when used to season and complement the finished dish rather than overpower it. Use it with pasta, risotto, potatoes, eggs, mushrooms, mild meats, carpaccio or creamy vegetable soups.
How to use
- For seasoning pasta and risotto – add a few drops to the finished dish or just before serving.
- With potatoes, eggs and mushrooms – it works well with boiled or roasted potatoes, scrambled eggs, omelettes or sautéed mushrooms.
- With meat and carpaccio – use it to finish beef carpaccio, roast chicken or gently cooked beef.
- In soups and purées – a small amount brings out the flavour of mashed potato, celeriac purée or creamy mushroom, cauliflower or pumpkin soup.
The oil is ready to use directly from the bottle. Use it as a finishing oil; no further preparation is needed.
Suitable for
Recommended related products
- Tomato sauce with olives
For pasta or vegetable dishes. Add the truffle oil to the finished dish at the end so that its aroma remains distinct. - Organic garlic paste
For mushroom, cream or vegetable bases. Use the garlic sparingly so that it does not overpower the truffle aroma. - Organic extra virgin Koroneiki olive oil
For everyday cooking and hot dishes. Use pure olive oil for cooking and keep the truffle oil for finishing.
Did you know?
- The recipe is based on 97.9 % extra virgin olive oil, rather than a high proportion of truffle itself.
- Summer black truffle is listed on the label as 0.1 % dried T. aestivum.
- The label expressly states that the product is ready for direct use.
The product is not labelled organic.
Olive oil with summer black truffle – key features
- Greek extra virgin olive oil – makes up 97.9 % of the ingredients.
- Pronounced truffle character – the oil is for seasoning finished dishes and is used in small amounts.
- Dried summer black truffle – the ingredients list includes 0.1 % T. aestivum.
- Ready for direct use – no further preparation or dilution is needed.
- Versatile kitchen use – works well with pasta, risotto, potatoes, eggs, meat, mushrooms and vegetable purées.
- For finishing dishes – a few drops are enough to bring out the flavour of a finished dish.
- Practical blend – combines olive oil, flavourings and truffle in an easy-to-use form.
- For those who enjoy truffle flavour – suited to dishes where the truffle should remain pronounced.
Truffle olive oil works best as a finishing ingredient. It adds not only an oil base but also a pronounced truffle aroma, giving even a simple dish a fuller flavour.
Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena area of northern Greece. Its fields are near the village of Vatolakkos at approximately 600 metres above sea level, and the brand handles the production, processing and packing of its food under its own name.
The brand’s story builds on the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional preparation methods. The current generation continues this approach, combining the family’s agricultural knowledge with modern processing and minimal intervention in the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with consistent standardisation and quality control, and to introduce regional Greek foods to customers beyond Greece. The production facilities operate in line with HACCP and ISO 22000 systems; the organic designation applies only to specifically certified products.
A family story
The brand builds on the family’s agricultural experience and the legacy of grandmother Magdalini, based on respect for nature and its ingredients.
Origins in the Grevena area
The business is based in northern Greece, with fields near the village of Vatolakkos at approximately 600 metres above sea level.
Traditional ingredients with modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating in line with HACCP and ISO 22000 systems.
Ingredients
Extra virgin olive oil 97.9 %, flavourings, dried summer black truffle (T. aestivum) 0.1 %.
Nutritional information
| Nutritional information | per 100 ml | What does this mean in use? |
|---|---|---|
| Energy | 3389 kJ / 824 kcal | An energy-dense food – the oil is used in small amounts to season a finished dish. |
| Fat | 91.6 g | Fat is the main component, as expected for extra virgin olive oil. |
| of which saturates | 13.7 g | This value indicates the proportion of saturated fatty acids in the total fat content. |
| Carbohydrate | 0 g | According to the label, the product contains no carbohydrate. |
| of which sugars | 0 g | According to the label, the product contains no sugars. |
| Protein | 0 g | The oil is not a source of protein. |
| Salt | 0 g | According to the label, the product contains no salt. |
FAQ
What is olive oil with summer black truffle?
It is a flavoured extra virgin olive oil with truffle flavouring and a proportion of dried summer black truffle.
What is the exact composition?
According to the label, the ingredients are 97.9 % extra virgin olive oil, flavourings and 0.1 % dried summer black truffle (T. aestivum).
Does the flavour come only from truffle?
No. The flavour profile comes from a blend of extra virgin olive oil, flavourings and a small amount of dried truffle.
What does this oil taste like?
It has a pronounced truffle aroma over a gently fruity extra virgin olive oil base.
How should I use it?
It is most often used to finish and season prepared dishes. A few drops are enough for pasta, risotto, eggs, potatoes or soup.
Is the oil ready for direct use?
Yes. The label states that it is ready to use directly from the bottle.
Which dishes does it work well with?
It works well with pasta, risotto, potatoes, eggs, mushrooms and meat, as well as carpaccio and creamy vegetable soups.
Does the product contain real truffle?
Yes. The ingredients list includes 0.1 % dried summer black truffle (T. aestivum).
Are any allergens listed on the label?
The visible part of the label does not expressly list any allergens.
Is this oil organic?
This product is not labelled organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734343 |
| Filter by: | Gluten-free |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 100 ml |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
