White truffle oil has a more delicate flavour, with sulphurous notes similar to garlic or onion, and a meaty, mushroom-like taste. It is preferred for lighter dishes like pasta or risotto.
Black truffle oil has a stronger, earthier flavour, with chocolate notes, and a pungency similar to cabbage or other cruciferous vegetables. Because of its stronger flavour, it can be used in bold, hearty dishes like roast meats, fries or mac and cheese.
How to make it at home
The best way to make sure your truffle oil is made with real truffles is to make it yourself at home. The only real difficulty is managing to get hold of some truffles to make it with, but if you are able to track some down it’s really very simple to make.
You can use various different types of oil - olive oil is the most popular choice, but many people also choose a more neutral oil, like canola or grapeseed to allow the truffle to shine through. Whichever you choose, remember that truffles are a luxury, and they deserve a good quality oil.
Warm half a cup of oil over a very low heat on the stove, making sure the temperature does not exceed 130°F, as excess heat can ruin the flavour of truffles. Remove the oil from the heat and add 1 or 2 tablespoons of shaved fresh truffle, leaving it to steep while the oil comes back to room temperature.
For best results, use your truffle oil immediately. It has a very short shelf life and will last for 2 or 3 days at the most, so try to make a small amount as and when you need it.
Truffle varieties
There are many different varieties of truffle, each with subtly different flavours, and available at slightly different times of the year.
The Australian Truffle is a black truffle, similar to more expensive varieties found in France. It is also available from May - July, when French truffles are out of season.
The Black Summer Truffle is less intensely flavoured than winter truffles. It has a smooth surface and a white interior, and is available from May to September.
The Brumale Truffle is a more reasonably-priced French truffle, available from November to mid-March. It is similar in appearance to the more expensive Périgord and has sometimes been used to fool unwary customers.
The Burgundy Truffle is a dark brown truffle with a distinctive chocolate smell and taste. It is available from October through December.
The Chinese Truffle is inexpensive and generally considered to be of inferior quality. It is also very similar in appearance to the Périgord, so make sure you know what you’re buying.
The Oregon Truffle has a distinctive, pineapple flavour, and is used in both savoury and sweet dishes. It is available between November and March.
The Périgord or Spoleto Truffle is considered to be one of the highest quality truffles available, and is often referred to as ‘black gold’. It is available from 15th November to 31st March, and can cost upwards of $2,000 per pound.
The Spanish Black Truffle is another high quality truffle, but is sadly becoming even rarer due to climate change.
The Tuscan Truffle has a distinctively sharp flavour, and is particularly well-suited to making truffle oil. It is available from 10th January to 30th April
The White Piedmont Truffle or Alba Truffle is a smooth, off-white truffle with a heady garlic flavour. It is available between October 1st and December 31st.
How to use truffle oil