RELEONETruffle–Saffron Infusion
The two most considered flavours in European cooking — the Alba white truffle and saffron — carried together in one infused oil.
In motion.
Truffle–Saffron Infusion.
The Alba white truffle — *Tuber magnatum pico* — is, by economic and gastronomic consensus, the most considered fungus on earth. The harvest is narrow (October through December), the yield is small (Piedmont produces between three and ten tons in a good year), and the truffle is non-cultivable — it grows only in symbiotic association with the roots of specific oak, hazel, and poplar trees in the Langhe hills around Alba. Releone sources it under a two-supplier hedge across the Italian harvest season — a deliberate insurance against the single-supplier risk that defines the Alba truffle market — and shaves it into select Andalusian extra-virgin olive oil within twelve hours of harvest.
Saffron — *Crocus sativus*, the dried stigma of the autumn-flowering crocus — is the most expensive spice in the world by weight, and has been for two thousand years. Persia was the dominant supplier from antiquity; the crocus travelled west with the kitchens of al-Andalus, and the high plain of Castilla–La Mancha has kept an unbroken harvest tradition ever since — each flower picked by hand at dawn, three stigmas to the flower, toasted the same day in the Manchegan manner. Releone's saffron is La Mancha PDO, graded ISO 3632 Category I with a colouring strength (crocin) of 300 or better — the measure printed on the label.
The infusion is the meeting of the two in one oil: truffle and saffron infused into the house's single-grove, high-polyphenol Andalusian EVOO base, with nothing else. A quarter-teaspoon over pasta, over a soft egg, over saffron rice or a poached pear — and the founder's argument that the two most considered flavour agents in the world belong in one bottle, at the price of a good bottle of wine.
What it gives the table.
- Alba white truffle: naturally rich in ergothioneine and glutathione.
- La Mancha PDO saffron, ISO 3632 Category I: natural crocin, picrocrocin, and safranal — the three marker compounds of the grade — and a natural carotenoid profile.
- Andalusian EVOO base: high-polyphenol single-grove oil.
- No salt, no preservatives, no acidulants.
- Mediterranean tradition: truffle and saffron have anchored Italian and Spanish gastronomy since the Roman period.
- Small serving sizes (typically a quarter-teaspoon): high-impact flavour with negligible caloric load.
- Naturally vegan, naturally gluten-free.
- OU certification pursued.
Nutrition facts.
An infused extra-virgin olive oil: the macronutrient profile is that of olive oil — approximately 40 kcal per teaspoon (5 mL), from fat alone, with no carbohydrate, no protein, and no sodium. Full nutrition declaration printed on the label and published before delivery.
What is in the bottle.
- Andalusian extra-virgin olive oil (cold-pressed, single-grove)
- Alba white truffle (Tuber magnatum pico, Piedmont)
- La Mancha PDO saffron (Crocus sativus, ISO 3632 Category I)
At $42, what the price represents.
Choose your edition.
Founder Edition reservations open September 15, 2026. Standard catalogue reservations open at public launch, Q3 2027.
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No models, no narration, no on-screen text inside the film. The label is where the words go. See all fifteen films at /films/.