Truffle Oil

White Truffle Oil vs Black Truffle Oil:

Truffle oil is top-quality olive oil that has been infused with either white or black truffles. Both types of truffles have an earthy, mushroom like flavor.

Truffle oil was originally created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.

Cooking with Truffle Oil:

Truffle oil is a finishing oil not a cooking oil (Truffle oil is created when truffles are soaked in olive oil).

Truffle oils are generally not used in cooking, as the heat adulterates their flavors. Either white or black truffle oil may be used in any dish, but the only difference is how you use the truffle oil.

Truffle oil is more of a flavoring or seasoning (that gives a burst of flavor) and should only be used lightly on your foods or dishes. The best use for truffle oil is summed up in one word, drizzle over foods. Experiment by adding a little truffle oil to some of your favorite dishes.

Storing Truffle Oil:

Bottled truffle oil loses aroma over time as it is a truffle extract infusion. This delicate oil loses characteristic aroma quickly, so store in the refrigerator. If you are a truffle fanatic, like me, you'll have no trouble using it before the aroma is weakened.

Most unrefined oils (oils obtained from cold pressing, mechanical methods) will keep for 3 to 6 months if properly stored in a cool dark location. The refrigerator is the best place to store unrefined oils and although most oils in the refrigerator. Since I started doing this, my truffle oil has not lost its aroma.

Fake Truffle Oil:

Imagine my surprise when I learned that most truffle oils are actually a chemical concoction, and that much of the truffle oil on the market today hasn’t actually been truffle infused, or made with any actual truffle.

I’ll admit it - I thought the oil was made from truffles, and that’s why I never minded paying the exorbitant price for it. But now? I’m feeling a little swindled and will not as freely spend money on it without first reading the label to check out the ingredients. If the label says "Truffle Essence" or "Truffle Aroma" or something like that, it is synthetic.

I also have to admit that this fact has not stopped me from enjoying the aroma of the oil and using it in my cooking, as it still smells earthy and very sensual. Also truffle oil is a lot cheaper than purchasing truffles! Let’s not abandon truffle oil, but just beware and know what you are buying. Chefs and diners should be informed of this fact and prices in restaurants should be adjusted accordingly.

The New York Times newspaper article, dated May 16, 2007 called "Hocus Pocus and a Beaker of Truffles" by Daniel Patterson, went public with the information (which had been common knowledge in restaurant circles but was not well-known among consumers) that truffle oil is actually a chemical concoction made by mixing olive oil with various chemical compounds, such as 2,4-dithiapentane, that has been created in a laboratory which simulates the aroma and taste of white truffles.

Solution: When purchasing truffle oil, carefully check the label and look for the words "infused with truffles" on the label.