To make this Mediterranean delicacy, finely chopped summer truffles are mixed with taggiasca olives, celeriac and dried tomatoes that have been marinated in olive oil with anchovy sauce and spices. They're wonderful for seasoning warm dishes or enjoying on bruschetta or crostini.

Tip: The oil in which the julienne is marinated can be used to give pasta, risotti or other dishes a delicious truffle flavour.