At "Eatly" in NYC they carry "Truffle Gatherer's Sauce". It is pieces of black truffle in oil...absolutely amazing! I bought it originally when we were in Parma, Italy. So lovely with gnocchi and sage, on a panini, or in any pasta dish.
depends...
dried have a less intense flavor but will last a lot longer. preserved in oil brings up a whole other ball game (brushed, first boil, second boil, flash frozen, etc.) and can be more difficult to figure out what to purchase. the preserved in oil will have the best flavor and you can use the oil for other things, but you have to use them within a couple of weeks and that's a lot of truffle cooking. so i guess, i would go with dried and know that it will be a less intense flavor but know that i could use them for a long time.
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dried have a less intense flavor but will last a lot longer. preserved in oil brings up a whole other ball game (brushed, first boil, second boil, flash frozen, etc.) and can be more difficult to figure out what to purchase. the preserved in oil will have the best flavor and you can use the oil for other things, but you have to use them within a couple of weeks and that's a lot of truffle cooking. so i guess, i would go with dried and know that it will be a less intense flavor but know that i could use them for a long time.