The flavor of white truffles, when encased in the rich and fruity goodness of extra virgin olive oil is a beautiful thing, but keep in mind, also very delicate. For the best results, this product should be used as finishing or garnishing oil, rather than a cooking aid. The flavors of white truffle are best enjoyed without the scaring effects of high heat, so this is definitely not what you want to brown garlic in. Instead, pour it onto already completed dishes, like pasta’s, soups, and pizzas. The heat and steam coming off your hot food will open the oils up and carry the truffle flavor air borne without scorching or changing the flavor in any way. White truffle oil is also delicious used as part of a salad dressing, shaken with a bit of lemon juice and garnished with some fresh grated parmesan.
For the simplest, and sometime most enjoyable way to enjoy this oil, set out a small bowl with some sliced baguette for a small gathering for a special occasion. Just be sure to only invite people you like enough to share your truffles with.