Laumont’s truffled olive spread emerges from a chef-R&D partnership, combining mushroom, black olives, and wild summer truffles.

Innovation to find the exact flavour

A corporate chef-R&D collaboration yields Laumont’s truffled olive spread — a gourmet cream reimagining the classic tapenade with mushroom, black olives, and wild summer truffles. The result is a functional and stable product with culinary importance for the HORECA sector.

A mushroom-forward base delivers smoothness, balance, and a lovely light texture, while the combination of black olives and wild summer truffles (Tuber aestivum) yields an elegant and clean aromatic profile that is easily integrated into professional cuisine. This versatile product functions as base, ingredient, or finishing touch fitting perfectly with appetizers, starters, mains, or sharing-style dishes.

The product was developed through hands-on culinary testing across various culinary applications, enabling precise adjustments to recipe, texture, aromatic intensity, and stability for optimal day-to-day restaurant performance.

With a long shelf life that is ready-to-use, the product addresses real HORECA sector needs by delivering consistency, quality, and creativity, endorsed by the expertise and guarantee of a company that has specialised in truffles and mushrooms for decades.