Why is truffle oil still on the shelves of specialty stores and supermarkets when everybody knows it is made by adding a chemical essence to a mediocre olive oil? The latest is Jean-Georges Vongerichten who was recently interviewed by the Wall Street Journal. When asked what is the "most overrated ingredient" he replies "truffle oil. It's like gasoline. I never use it in my restaurants. It's heavy, and it repeats on me." All the producers know, all the merchants know that truffle oil is made with chemicals. But why is it still sold in the markets? Only to make a hefty profit? If you ever had a doubt of our honesty, Gustiamo never carried truffle oil. And we are proud of it!