Very misleading title, hanging by that ambiguous '«industry»'. It's simple: use real truffles instead of "truffle" oils. And, if proposed truffle oil (which'd

Very misleading title, hanging by that ambiguous '«industry»'. It's simple: use real truffles instead of "truffle" oils. And, if proposed truffle oil (which'd seem honestly odd from the /real/ industry - you normally just slice the tuber on the host dish, there is no discarded part to obtain derivative products), you do as you are supposed to do for everything else: you trust a specific professional on founded grounds. -- Edit: > [producing truffle oil] seem[s] honestly odd from the /real/ industry - you normally just slice the tuber on the host dish, there is no discarded part to obtain derivative products I could finally think of a reason: real truffles decay, while by making truffle oil you may extend the life of the good. In fact, I think I saw (almost certainly real) truffle oil produced at least around Roddi (in the Langhe).