> One thing is artificial truffle oil you should use very sparingly, like maybe one drop for a multiserving dish. … it's the intensity more than anything that t

> One thing is artificial truffle oil you should use very sparingly, like maybe one drop for a multiserving dish. … it's the intensity more than anything that turns people off. First of all thanks for the long comment, makes sense. Referring to the above quoted text, that makes a lot of sense. I’m ashamed to say this but I was trying to use it as dipping oil with bread. :D When I open the bottle, it just hits, which is where your comment about intensity comes in. But I can imagine that in the right recipe a drop here or there might add some unique flavor, just like garlic. Interestingly that conflicts when I see people shaving it on dishes, but it seems that the flavor gets concentrated in oil. I’ll have to experiment. Luckily I didn’t return or throw it, we still have it, so can try again.