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Eataly Founder Joe Bastianich Tells Us How He Really Feels About Truffle Oil

Eataly Founder Joe Bastianich Is Very Serious About Hating Truffle Oil
Rahel Gebreyes
By 

Editor, HuffPost Video

"MasterChef" judge Joe Bastianich is not a fan of truffle oil and has no problem letting the world know.

In a HuffPost Live interview on Friday, the Eataly founder sounded off on the trendy oil that seems to have taken the food industry by storm in the past few years.

First off, "it has nothing to do with truffles," he said. In fact, it’s filled with additives like 2,4-dithiapentane.

"It’s made by perfume. It’s garbage olive oil with perfume added to it," he told host Josh Zepps. "And it’s very difficult to digest. It’s bad for you. It’s bad for New Yorkers. It’s bad for the American people. So, stop it."

For those who find truffle oil on the menu of their favorite restaurants, Bastianich called for drastic measures.

"Just stop it. You should just, like, leave," he said. "You say, 'If you’re going to have truffle oil, I will not eat at your restaurant. I will tell all my friends not to eat here.'"

Watch the full HuffPost Live interview with Joe Bastianich here.

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Before You Go

Deep-Frying with Olive Oil
Olive oil has a relatively low smoke point and should not be used for high-heat cooking methods like stir-frying or deep-frying. The unrefined extra-virgin variety has a smoke point of 320 degrees F, while virgin olive oil has a smoke point of 420 degrees F. Olive oil is great for drizzling, salad dressing, and low- to medium-heat cooking like pan frying and sautéing.Photo Credit: ShutterstockClick Here to See More Ways You’re Misusing Oil
Storing Peanut Oil in a Warm Place
Peanut oil can go rancid when stored in a warm place. Extend the shelf life of your peanut oil by storing it in a cool, dry place like a cabinet far from the oven or in the refrigerator. Peanut oil has a smoke point of 450 degrees F, which makes it ideal for high-heat cooking like stir-frying and deep-frying. It also has a neutral flavor and won’t make all of your food taste like peanuts.Photo Credit: Shutterstock
Thinking All Sesame Oil is the Same
There are two varieties of sesame oil. Light refined sesame oil is mild in flavor and has a smoke point of 410 degrees F, while toasted sesame oil has a more pronounced sesame flavor and a smoke point of 350 degrees F. Store sesame oil in glass jars in a cool place to extend the shelf life.Photo Credit: ShutterstockClick Here to See More Ways You’re Misusing Oil
Using Old Walnut Oil
Walnut oil is a very nutty, expensive oil. Because it is made from pressed walnuts, the oil is extremely perishable and should be kept in the refrigerator. Use unrefined walnut oil as a finishing oil, as it has a low smoke point of 320 degrees F; drizzle on salads and toss with cooked pasta.Photo Credit: Shutterstock
Vegetable Oil is Healthy Because it’s Made from Vegetables
According to a Canadian study, vegetable oil may increase your chance of heart disease. Vegetable oil is made from a blend of vegetable, nut, and seed oils. Most vegetable oils are mainly made from soybean oil. Vegetable oil’s smoke point varies based on the ingredients, but it is usually from 400 to 450 degrees F.Click Here to See More Ways You’re Misusing OilPhoto Credit: Shutterstock
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