Sliced summer black truffle in olive oil – 30 g 55% Tuber aestivum • in extra virgin olive oil • for pasta, risotto, eggs and sauces
Geusi Vounou Summer Black Truffle Slices contain 55% Tuber aestivum truffle preserved in extra virgin olive oil. They are ready to use in pasta, risotto, egg dishes, salads, bruschetta and mild sauces, without the need to clean or slice fresh truffle.
Add the slices at the end of preparation or to the finished dish so their aroma is not lost through prolonged heating. Once opened, store the 30 g pack at 2–4 °C and consume within 15 days.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region that produces, processes and packs food under its own brand. Its range includes herbs, spices, pulses, honey, mushrooms, olive oils and traditional pasta.
We added the brand to the PraveBio.cz range for its traceable regional origin, direct links to agricultural production and clear labelling of certified organic products.
Summer Black Truffle Slices (Geusi Vounou, 30 g)
Geusi Vounou Summer Black Truffle Slices are a ready-to-use truffle speciality containing 55% Tuber aestivum. The thin slices are preserved in extra virgin olive oil, which makes up 43% of the product.
Use them to finish pasta, risotto, egg dishes, salads, bruschetta, potatoes, polenta and mild sauces. The truffle is already cleaned and sliced, so it can be used straight from the jar.
Its flavour comes through most clearly in simple dishes with butter, olive oil, eggs, rice, pasta, potatoes or mild cheese. Prolonged cooking weakens the truffle aroma, so add the slices shortly before serving.
How to use
- Pasta and risotto – stir a few slices into the finished dish with a small amount of oil from the jar.
- Eggs – add them to scrambled eggs, an omelette or a fried egg shortly before serving.
- Bruschetta and starters – place the slices on toasted bread, fresh cheese, butter or a mild mushroom spread.
- Potatoes and polenta – use them on mashed potatoes, baked potatoes or creamy polenta.
Start with one or two slices per serving and add more after tasting. The oil from the jar can also be used to finish the same dish.
Suitable for
Recommended related products
- Organic brown basmati rice
For a side dish with truffle flavour. Add the truffle slices to the cooked rice with butter or oil from the jar. - Organic Koroneiki extra virgin olive oil
For pasta, bruschetta and salads. Use it as a base and add the truffle slices when finishing the dish. - Organic garlic paste
For mushroom sauces and baked potatoes. Use the garlic sparingly so it does not overpower the more delicate aroma of summer truffle.
Did you know?
- Tuber aestivum is the Latin name of the summer black truffle used in this product.
- Truffle makes up 55% of the contents, with extra virgin olive oil accounting for a further 43%.
- Truffle slices are added as a finishing ingredient because prolonged heating reduces the intensity of their aroma.
The product is not organic. Once opened, store at 2–4 °C and consume within 15 days.
Summer Black Truffle Slices – Main Benefits
- 55% summer black truffle – most of the product consists of Tuber aestivum cut into thin slices.
- Ready to use – there is no need to clean, peel or slice the truffle.
- Extra virgin olive oil – the oil makes up 43% of the ingredients and can be used alongside the slices.
- Easy to portion – add the slices individually according to the serving size and the intensity of the other ingredients.
- For hot and cold dishes – suited to pasta, risotto, eggs, salads, bruschetta, potatoes and polenta.
- No fresh truffle preparation – the prepared slices shorten the time needed to finish a dish and reduce waste from cleaning.
- Greek origin – the product is made and packed in Greece.
- 30 g pack – the small pack is intended for seasoning individual servings and smaller recipes at home.
Summer black truffle slices provide a simple way to finish dishes where the truffle should remain clearly noticeable. They work best with milder ingredients and should be added at the end of preparation.
Why Choose Geusi Vounou
Geusi Vounou is a Greek agricultural business from the Grevena region. Alongside cultivated crops, it also works with wild mushrooms and truffles sourced from the mountainous Pindus region.
The truffle range includes whole and sliced truffles, flavoured olive oils, mushroom creams and sauces. Each product specifies the particular truffle species, processing method and recommended culinary use.
Truffle products are not automatically organic. We therefore use organic labelling only for specific products where certification is expressly stated on the packaging or product page.
Wild mushrooms and truffles
The brand works with mushrooms and truffles associated with the mountainous Pindus region of northern Greece.
Clearly specified species
The product lists both the Latin name Tuber aestivum and the percentage of truffle.
Prepared for home cooking
Truffles are available as slices, oils, creams and sauces ready for direct use.
Accurate organic labelling
We state organic origin only for products where it is documented on the specific product page or packaging.
Ingredients
Summer black truffle (Tuber aestivum) 55%, extra virgin olive oil 43%, flavourings, salt.
Store in a cool, dry and dark place. Once opened, keep at 2–4 °C and consume within 15 days.
NUTRITIONAL VALUES
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2640 kJ / 641 kcal | An energy-dense product – a small amount is usually enough to season a dish |
| Fat | 67.46 g | The high fat content comes mainly from the extra virgin olive oil |
| of which saturates | 9.65 g | Saturated fatty acids make up a smaller proportion of the total fat content |
| Carbohydrate | 5.86 g | The truffle slices contain only a small amount of carbohydrate |
| of which sugars | 1.78 g | Low sugar content within the product’s overall composition |
| Protein | 2.59 g | The product is not a significant source of protein |
| Salt | 0.77 g | Take the salt content into account when adding further seasoning to the dish |
FAQ
What does the product contain?
It contains 55% summer black truffle Tuber aestivum, 43% extra virgin olive oil, flavourings and salt.
Which type of truffle is used?
It contains summer black truffle with the Latin name Tuber aestivum.
How much truffle does the product contain?
Truffle makes up 55% of the product’s total ingredients.
How should the slices be used?
Add one or two slices to the finished dish and adjust the amount after tasting. A small amount of oil from the jar can also be used.
Should the slices be cooked for a long time?
No. Prolonged heating weakens the truffle aroma, so add them at the end of preparation or when serving.
Can the oil from the jar be used?
Yes. Stir the oil into pasta, risotto or sauce, or drizzle it over bruschetta, eggs or potatoes.
Which dishes work well with the slices?
They work well in pasta, risotto, egg dishes, salads, potato dishes, polenta, bruschetta and mild cream- or butter-based sauces.
Is the product organic?
No. Neither the product page nor the label carries organic certification, so we do not describe it as organic.
Where does the product come from?
Greece is both the country of origin and the place of packing.
How should the slices be used?
Start with one or two slices per serving. Adjust the intensity according to the dish and the amount of other aromatic ingredients.
How should the product be stored after opening?
Once opened, keep it refrigerated at 2–4 °C and consume within 15 days.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734367 |
| Filter by: | Gluten-free |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 30 g |
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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.
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