Agreed, I went to culinary school years ago and we had access to both high quality black and white truffles, to say the least I fell in love on first bite, we u

Agreed, I went to culinary school years ago and we had access to both high quality black and white truffles, to say the least I fell in love on first bite, we used to fry slices up in butter and eat them like a potato chip while in class, that was heaven. My first introduction to truffle oil was years later and conversely flavor hell. I could never really put the flavor into words until I read this article, a gasoline like flavor is a perfect description. I knew when I tasted it that there was no way any essence of truffles where in it. Truffles make other flavors "pop" and have umami. Truffle oil kills the flavor of the underlining ingredients and replaces them with a chemical and gasoline taste.