This is kind of interesting.
Found it as a sort of appendix/correction to a previous post talking about making popcorn with truffle oil. I clicked the product link and found two things that gave me the
First, there's the highlighted brand. Now, nothing against them, but I see Roland products as total tight "budget gourmet" both here and in France. Generally, I'll buy their stuff if I find it at Job Lots or Monoprix, but I'm not going to go out of my way to order or pay boatloads of money. (Above is their American distribution address. For some reason, and I'm only going on gut instinct, I think they're Asian. Don't know.)
Second, the price (approx $7/bottle). That's about the price for a fair to middling bottle of *unflavored* olive oil here. Last time I was au marche in Versailles, I noted that...like...*real* truffles were going for nearly 1000 EE/kg, so just an olive-sized piece to soak would cost a fair bit more than the price of the two bottles for $13 listed here.
Ever since reading Allende's recipe for a truffle in olive oil decoction, I've wanted to try this. Can't do it right now, though, as even if I *could* get truffles in the States, I'd not be able to afford them. So, settled for the next best thing here - a small bottle of truffle *flavored* oil from a local Eye-talian shop. I had no illusions about it, given the price (slightly higher than the inexpensive Spanish stuff I normally buy), but it did the job. Not ashamed of that. But then again, I'm not marketing myself as a gourmet or anything. Am just someone who likes food and who cooks decently enough.
For what it's worth, the reason why I bought the oil was to make a treat for the housemate. He'd described frites drizzled in truffle oil and sprinkled with rosemary. Given my food restrictions right now, I came up with an actually really nice workaround:
Patates Douces aux "Truffes" et Romarin
2 medium-sized sweet potatoes
4 T olive oil flavored with truffle (or not - just wanted to be foofy and nice for the housemate. Used Monini brand from Spoleto, IT, by the way.)
1+ T dried rosemary
salt and pepper to taste
1.) Preheat oven to 375 F.
2.) Wash, dry, cut out bad spots on the sweet potatoes. Slice thinly width-wise (like potato chips).
3.) Toss potatoes in olive oil, rosemary, salt and pepper. Save a bit of oil to rub on a cookie sheet.
4.) Bake for roughly 15 minutes or so, turning over when necessary. Ultimately, you'd like them to be crusty on the outside and softish on the inside.
Pavel actually told me that, though it wasn't very truffly, it was honestly good and a keeper. I was happy because it's totally within the South Beach parameters.