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The truffle oil you buy from the grocer has a deserving reputation, it's just scented oil, but I've eaten in restaurants where their truffle oil was literally sliced black truffles in olive oil, so at least on a restaurant menu you shouldn't dismiss "truffle oil" immediately.

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Fair enough, but at least in the US, if you're not eating prix fixe or paying $30+ per plate, you should assume things that are "truffled" don't contain actual truffles.

Also: apparently (according to eGullet, at least), oil infusions of real truffle aren't all that powerful, and if you're trying to disperse truffle flavor in a fat, butter is the way to go (you end up with flecks of truffle strewn throughout).

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