I'm super critical of restaurants that think flavor should come from a bottle. They tend to throw hot saucce on everything and think that's cooking. Flavor should be built up in layers, no matter what.
But in the case of infused oils, I can't see making them from scratch unless it's with lemons. Maybe pickled vegetables too.
White Truffle oil:
https://www.williams-sonoma.com/products/white-truffle-infused-olive-oil/?pkey=coils