Another how do you use... white truffle oil
I've only ever used it in pastas, on pizza, on bruschetta, and once on salad that did not turn out to be very tasty.
It seems I only use it when tomatoes are involved. Perhaps a subconscious foil to the acid in the tomato? Obviously you can overpower dishes with its somewhat strong flavor, so I've avoided using it to finish, for example, fish dishes.
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.