The truth behind truffle oil

Anything that makes fries tastes better needs to be talked about, and eaten, but seriously talked about. Truffle fries have become a white girl’s staple alongside a grande white chocolate mocha, but what is truffle oil actually made of? Hint: it’s not truffles.

Let’s imagine for a moment that it actually was made from truffles. Trained pigs and dogs sniff out the truffles from under the root of an oak tree one by one. Then, they signal to the trufficulteur (farmer), who cannot touch them because it causes rotting. After digging them up – without touching them – he has to check if they are even ripe. If they aren’t, the trufficulteur has to carefully replant them in hopes his pigs and dogs will sniff them out later.   

All that work to make some oil to put on your fries is gonna cost you much more than $13 per serving. Especially since truffles are the most expensive food in the world.

So, if it doesn’t come from truffles, where does it come from?

An organic compound called 2,4-Dithiapentane. Which is either constructed naturally or most likely from a petroleum base. Yup, petroleum (think Vaseline). The stuff you’re too afraid to put on your face you’re pouring over mac and cheese and everything in between. Although many say it is harmless, but depending on the source could be toxic. That is then mixed with olive oil.

So why is this allowed in restaurants if it’s not even real food? Well, the word “truffle” has a way of making people feel more sophisticated and elegant, even though they’re eating factory-made oil.  

Some top chefs know about the lies, including Chef Gordon Ramsay from “MasterChef”. In one episode when a contestant began to pour it onto her dish Ramsay called it “one of the most pungent, ridiculous ingredients ever known to chef.”

But, no matter how ridiculous, it does taste really good.