questionsany truffle experts out there?


I work at a natural foods distributor, that includes truffle oil among the things we sell. It's all natural, like everything we sell. As best I recall, it's just a tiny tiny truffle in a bottle of otherwise plain cooking oil. I assume time sitting together makes the oil get its taste.

The retail price for the 8oz bottle we sell is about $27. At that price, it's not surprising there would be affordable, however not authentic, competition.

At any rate, the brand name is Da Rosario. I'll take a picture of the label at work for you so we can see what's actually in it. Will post my findings Monday evening.


The trouble with tribbles is they make poor truffle oil.

Don't use them, you'll be more than sorry.


@a.priori.eureka: stop trifling with his troubling conundrum, truffle oil and tribbles are a slippery slope....


Most flavored oils are infused, which means the oil takes on the flavor of the infused material over time. Some material can be chopped in order to add more flavor or speed the process. Others, like bay leaves, are potent enough to add whole. Dark truffles are stronger than white truffles, but they are both fairly pungent and require just a small amount to add flavor. The problem with any oil, and also any food that has a high oil content (i.e.nuts) is that oils degrade and go rancid fairly quickly (6 mos. - 1 yr.) after opening, which is why these foods have shorter shelf lives. Salt, however, is a natural preservative and will keep longer. I currently have both types of oils and a small jar of flavored salt (dark). Typically I use a white truffle oil sprayer with sautéed food near the end of the cooking process. The oils go in cooked foods or as a finish on soups or salad. The salt I keep for foods that need it or where I want a strong flavor, as it is more intense. Hope this helps!


You could always try the truffle shuffle.


Truffle oil isn't made with truffle at all. It's all chemicals and perfumes.

Gordon Ramsay went off on lady a couple weeks ago on Masterchef for it. Apparently they are garbage and ruin dishes.
Youtube it.


@wickedd365: As with most products, there are the genuine and authentic ones, and there are the crappy cheap knockoffs. It's important to read labels and do some research before making a decision. You can always make your own infused oils, which I do on a regular basis. They will be fresher, the quality will be better, and you can make less so there will be less wasted if the oil goes bad.


@wickedd365: I saw the same episode and was thinking of this clip when I saw the thread.

Watch the clip here:

DISCLAIMER: I have no knowledge of white truffle oil I just wanted to provide the clip.