Why is this truffle conserved in peanut oil and not in olive oil? Why flavours?

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Why is this Truffle conserved in peanut oil and not in olive oil? Why flavours?

User: Hugh
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Tartufi Jimmy
Burgundy truffle carpaccio

The manufacturer tells us:
We tried to conserve the Truffle in olive oil. But when sterilizing at high temperatures the oil has changed the flavor of the truffle. Peanut oil is there more appropriate.
The aroma is nature identical flavors of white and black truffles. They are used to emphasize the taste.
User O.I.P. ( www.onlyitalianproducts.it )