What do you think of the numerous comments here pointing out that the flavor compounds in truffles are not oil-soluable, and that oil is used to PRESERVE truffles because it does not take the flavor away from the truffle?
Anyway it's generally a bad idea to preserve a truffle: if you get your hands on a great truffle you want to consume it as quickly as possible. If the truffle it's not great, when then do not waste your time and money on it... ;-)