How is TBVM used, and should it be used hot or cold?

TBVM is normally used cold as a condiment in the final stage of preparation. This is in order to preserve all the intensity of the aromas gained with the product’s long ageing. Some recipes, however, especially meat dishes, call for the use of TBVM during cooking too. In this case, the product brings softness and sweetness to the meat, while a few drops at the end also give the typical aroma