Truffle oil is a specialty product made with a relatively neutral oil (corn or sunflower) or olive oil that is flavored with truffle. The most fragrant, prestigious, and expensive oils have a little truffle or a piece of truffle inside the bottle. It is a good idea to make it at home. Although truffles are very expensive, your investment soon pays for itself because when the bottle is empty, it can be refilled with new oil that will become flavored in a few days.
Read the label closely. Certain “truffle-flavored” oils are, in fact, flavored with an synthetic organic compound found in the flavor of truffle, such as bis(methylthio)methane, also known as 2,4-dithiapentane. Choose oils that are actually made using truffle.
Truffle oil adds a burst of flavor to broiled or grilled eggplant (aubergine), intense aroma to pasta, and raises scallops to a whole new level. It is best for marinating meat to guarantee flavor. A fine drizzle of truffle oil can also transform mashed potatoes.
If made at home, a truffle can be reused until it loses its flavor. Store-bought truffle oil has a limited shelf life. Store your truffle oil in a cool and dry cupboard, away from light.
It depends on the oil used, but like all oils, it contains practically only fat and is very high in calories.