“… (Jack’s) all-natural, chemical-free oil is actually more flavorful than fresh truffles. And much better (in my opinion) than Italian truffle oils…”
(Seattle Times – 1/23/10)
Read the article here
subtle. distinct. real
“… intoxicating aroma… a magical experience…”
Vitaly Paley, Paley’s Place - Portland, OR
From Jack Czarnecki’s kitchen at the Joel Palmer House in Dayton, Oregon comes the first all-natural truffle oil ever produced in the United States. Made entirely from wild Oregon white truffles, this unique white truffle oil – with it’s rich, sumptuous flavor and aroma – will enhance your personal larder with a truly unique culinary treasure. This truffle oil contains no chemicals of any kind.
No less an authority than James Beard declared in 1983 that Oregon white truffles are at least as good as their Italian cousins.
Oregon White Truffle Oil hailed in Saveur Magazine’s April 2009 issue!
Jack Czarnecki
Noted wild mushroom cooking authority and award-winning cookbook author (James Beard Award – “A Cook’s Book of Mushrooms” – 1996) Jack Czarnecki moved from his native Reading, PA where he ran the family business, Joe’s, for 22 years. Jack and his wife, Heidi, moved to 
Oregon and opened The Joel Palmer House Restaurant in 1997. Within a year, Jack learned from his friends how to harvest white truffles and black truffles from Oregon, which he began to use in his restaurant. Visit our restaurant at www.joelpalmerhouse.com or simply click our logo below. Learn more about cooking with truffle oil or order truffle oil online today!
Harvesting the truffles of Oregon
Caviar. Absinthe. Truffles. These are the aristocrats of the world of sensuous delight and mystery. Steeped in legend and timeless allure, truffles connect us in a unique way to the earthy forests from which they spring. Consuming their essences brings us closer to divine elixers hidden from everyday existence.
Oregon truffles are cousins of European truffles. They grow under the plentiful and welcoming folds of Douglas fir where their season lasts from late October to late spring. Jack not only makes the truffle oil but harvests his own truffles as well. Out 2-3 times a week during the season, he has become a familiar sight in the fir forests of wine country in the northern Willamette Valley.
Hand-Crafted in small batches
Jack realized that the character of these truffles was best experienced in the form of oil, a fact that Europeans have appreciated for years. His quest to reveal their elusive flavor began early in 2008. Using small batch and individually hand-crafted methods, Jack finally succeeded in producing a truffle oil which captures the essence of Oregon truffles in their ripest stage, the point just before dying when they emit their clarion call of potent odor to cause their consumption by small animals upon whom they rely to spread their spores and propogate into the future. Of all foods, truffles are the only ones that must be eaten in order to continue their existence.
Jack personally chooses and sorts only the finest quality truffles for his oil. The process takes several months to produce the oil and get it to the point where it is ready to use.