Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. It is commonly used as a finishing oil in a variety of dishes, including truffle fries, pasta dishes, pizzas, and puréed foods such as mashed potatoes and deviled eggs. Truffle oil is available in all seasons and is significantly less expensive than fresh truffles, which has led to a market growth in the product and an increase in the availability of truffle-flavored foods. However, truffle oil is controversial as a flavoring ingredient, as nearly all truffle oil is produced from one synthetic flavor compound, and may lack the complex flavors and aromas of fresh truffles. Truffle oil can be produced using any oil, but common versions use olive oil, or a more neutral flavorless oil such as canola or grapeseed oil. Some truffle oils are made with the residue of truffles collected or prepared for sale, while many truffle oils are not made from truffles, but instead use manufactured aromatic compounds including 2,4-dithiapentane with an oil base. Natural truffle oils that use actual truffles are made by infusing raw truffles into olive oil.