10 Best Truffle Oils in the Philippines 2025 | Buying Guide Reviewed by Nutritionist-Dietitian

White truffles have a milder aroma compared to black ones. There are three different types of white truffle, namely, winter white, summer white, and Terfez. This type has a hefty price for two main reasons. First, they don't have outer covering which makes them exposed to elements like pests, and weather conditions. And second, they are hard to find and cultivate. 

Winter white and summer white truffles only grow in the Northern region of Italy, France, Croatia, North America, and Australia, where there are decomposing oak, hazelnut, and poplar trees with damp-humid climates. Terfez, on the other hand, grows under the desert sands of the Middle East region to North Africa during colder months and is the most common fungi species.

White truffle oil adds distinct aroma to light and creamy dishes because of its subtle garlicky, earthy, and musky flavor. It can be added to pasta, sandwiches, creamy soups, scrambled eggs, and sauteed vegetables. Some pastry chefs and chocolatier use white truffle oil to liven up the flavor of their creations as well.

This variety has a more earthy and intense flavor profile. It is primarily grown in France, some parts of Britain, North America, China, Central Asia, and recently Australia after successful cultivation attempts. The ones in France are the best variety. There are 3 types of black truffles- winter black, summer black, and Asian black.

Black truffles possess a stronger musky, earthy aroma with hints of cocoa and nuts. The flavor ranges from subtly sweet and creamy to peppery and minty. Go easy on the black truffle, though. Due to its intense flavor, just a small dash of it is enough to enhance any boring dish instantly. Chefs prefer to add it to meat dishes, pizza, grilled fish, and seafood cuisines.

Before the commercial production of truffle oils in the 1980s, people in France and Italy had been using olive oil as a base for truffle oils. One reason is that olive oil is always available and is the most abundant oil in the region. Another reason is that olive oil tends to bring out the flavor of truffles. 

The nutty flavor of olive oil makes the aroma of truffles more intense. In terms of chemistry, the acidity of olive oil reacts with the compounds in truffles that contribute to the depth of its flavor. When cooked or drizzled on dishes, it gives an instant richness and umami taste. 

If you don't want to alter particular tastes of other ingredients in your cuisine, pick a truffle oil that has a milder oil base, such as sunflower, canola, grapeseed, or avocado oil. These oils have a neutral flavor that highlights the unaltered aroma of truffles. Sunflower oil is the most common base among these milder alternatives.