The oil should be really good virgin oil from France or Italy. Black truffles I think are better for this than white so most likely they're going to be from France. Hope this helps. ← All commercial truffle oils are entirely artificial. It is possible to find artisanal truffle oils in France that are prepared with real truffle, but these are invariably less "impressive" than the artificial ones. It's economics. Why would you use a lot of expensive truffle to make oil, when a few drops of a chemical soup will give you a facsimile of the real thing? Formulations exist for both black and white truffle, and they are widely used. Almost all truffle-flavoured products will be based on these chemical formulations. The artificial aromas are like a cartoon version of the real thing: they use a few of the most important smell components, but exclude many others. A black truffle can have as many as fifty different aroma components - the truffle "aromas" may have five or six. I use them to train my dog. The only acceptable use I have discovered is to lightly dress good french fries - ie where finesse doesn't matter. Truffle butters are a much better way of preserving and presenting the real truffle experience, especially if you can find one that's been made without the assistance of chemicals... Pip pip!
