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Toronto, downtown: truffle oil

  • Olivia Feb 27, 2007 09:22 AM

Hello fellow downtown Toronto CHers, can you please do me a favour and share where you buy your favorite truffle oil, and what brand it is?

I just bought my first bottle at Loblaws (I know, I know) as a test run, and I'm ready for the intense good stuff.

Thanks!

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  1. I've bought truffle oil at Cumbrae's on Church, Schefflers at the St. Lawrence Market, and Pusateri's on Yorkville. I can't remember the brand name right now, just that it comes in a very tiny bottle with I believe a black label and gold print. Doesn't need to be a big bottle since it's super-concentrated so you use mere drops to get a big impact. Hope that helps.

    1 Reply
    1. re: Googs

      I've bought that same black label/gold print brand at Alex's Cheese in Manulife.

    2. Cheese Boutique. It's the house blend.

      1 Reply
      1. re: mickeyj

        i found the stuff they make in-house to be overpowered by the olive oil and it muffles the flavour quite a bit. i haven't tried their french one and am curious about that one.

      2. Olivia - you were'nt at that EZ Rock party at the Four Seasons were you?Where the chef did the truffle dish? just wondering..

        1. Truffle oil is one of those things where usually you get what you pay for. Don't buy a bargain until you've done your homework.

          1. White Italian is the best. Black is not usually as intense.

          2. French is OK.

          3. OT: Don't buy the jarred truffles since they are usually crap. Thats why they're cheap.

          4. Cheese Boutique's own truffle oil is crap. That's why it's cheap.

          5. Make sure you check the best before date. If there isn't one, don't buy it.

          6. Unless you use it a lot, buy small quantities.

          7. Store it in the fridge.

          8. Try a place like the The Olive Pit at 805 Queen Street West in Toronto. They are not cheap, but they are very knowledgeable about their products.

          9. I often find good oils at a good price at the food (&wine) shows.

          1. I am pretty sure that Caviar Direct downstairs in the St. Lawrence Market would sell some good stuff.

            1. A bit distant but Boncheff's on Olivewood just west of Kipling has FAR better prices than the extortionate CB and other downtown food emporia on flavored oils. Good selection of oils+vinegars that I think are on sale now.Worth a visit.

              1. Oliviers &Co. I got truffle olive oil from their store in France, I really like it. They have opened a store in the concourse level of first canadian place, but I am not exactly sure if they have the truffle oil in this location, but I got the truffle pasta though.

                http://www.oliviers-co.com/

                1 Reply
                1. re: skylineR33

                  I know they have this one, as I bought it from there:

                  http://www.oliviersandco.com/product/...

                2. Oh how I love CH! Thanks everyone for your feedback.

                  Wiley: nope, wasn't there.
                  Scary Bill: thanks for the primer; very informative.
                  skylineR33: I went to the FCP Olivers in December, and all the truffle oil they had out on the shelf was past the best before date, in some cases by more than 6 months. I'll give it another pass this week to see if they have anything fresh.

                  1. I got my white truffle oil from The Olive Pit. The owners are super sweet, I always end up buying something when I take a step down there (its downstairs).

                    wow I didn't know it should be stored in the fridge, thanks Scary Bill for the tip!

                    1 Reply
                    1. re: chinglish

                      The Olive Pit for me too.
                      Quality all the way.
                      PS they also have Manni Olive oil - too expensive for me - but that's what the 3* chefs use.

                    2. An interesting link from NY Times about Tennesee Truffles (honest!) (you will have to register. It is worth it for the Wednesday food articles and recipes):

                      http://www.nytimes.com/2007/02/28/din...

                      Also re refridgerating the oil, it will likely solidify, but don't worry, take it out 30 min before use. Putting it in the fridge prolongs its life.