Here are a few of the most commonly asked questions that we receive from our customers.
Do the new pourers and pour spouts fit the old bottle style?
How do I add my online purchase to my Frequent Buyer bottle credits?
What do you do if you receive frozen olive oils?
What is Extra Virgin Olive Oil?
How do you store olive oil?
How long does olive oil stay good?
What are the nutritional components of olive oil?
Should one cook with EVOO?
Why is olive oil superior to other oils?
Can I replace butter and margarine with olive oil?
What are the health benefits of EVOO?
Why it’s important to consume antioxidants?
What is Balsamic Vinegar?
How should Balsamic Vinegar be stored?
All pourers and pour spouts sold today are compatible with current and past bottles. If you bring in your old bottle versions, we'll replace them with new ones gratis.
If this is your first online purchase since February 2016, register as a NEW CUSTOMER to receive bottle credit. If you are having trouble viewing your balance or have any other questions please give one of our stores a call.
Set the bottles on the counter at room temperature for 1 to 2 hours. Exposure to cold temperatures will not damage the olive oil.
The “Extra” in EVOO represents the absolute highest grade for olive oil--the best you can buy. Virgin oil is classified "extra" when it has less than .8% free oleic acid.
Olive oil should be stored in a cool, dark place. Well-controlled pantry conditions are recommended. Light and heat are two of the primary enemies of olive oil. Packaging in dark glass is also important to shield olive oil from UV rays and light. Do not refrigerate.
The other enemy of olive oil is “time.” Freshness provides key taste attributes, and 12 months after harvest you will begin to lose that fresh taste. Additionally, the Vitamin E content will begin to naturally decrease after that 1st year of use. Like many other consumable products, olive oil does have a shelf life. To experience the highest nutritional value and freshness, we recommend using Fustini's olive oils within 12 months of the date bottled.
A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy-seven percent (77%) of the fat in olive oil is monounsaturated, and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol. Olive oil contains no salt and is naturally cholesterol-free. While there is no scientific consensus, studies suggest that when substituted for saturated fats, monounsaturated fat lowers blood cholesterol, especially the "harmful" low-density lipoproteins (LDL) while protecting the "good" high-density lipoproteins (HDL).
Certainly. EVOO is suitable for sautés, sauces, marinades, vinaigrettes, in addition to being a fine finishing oil, or simply enjoyed with a baguette. Be careful, however, to never leave any sautê pan on a stovetop alone. Olive oil at high heat has the capacity to burn.
Taste is the most obvious difference between olive oil and store-bought vegetable oils. Vegetable oils are basically tasteless, and merely add fats without adding taste. Extra virgin olive oil adds a specific fresh flavor all its own, making it a great replacement for butter and margarine in almost any situation. Extra virgin olive oil, plain or flavored, is becoming very popular as a dipping or topping for bread, as an addition to recipes in place of butter, as a component of marinades and salad dressings. Vegetable oils are usually extracted using petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Extra virgin olive oils are not processed or refined. Extra virgin olive oil is fresh-pressed from the fruit of the olive tree, leaving the color, taste, vitamins & nutrients intact. Because of its antioxidant components, olive oil keeps itself from oxidizing, so it keeps itself fresh longer than vegetable oils.
Yes, please! Use it on vegetables, rice, potatoes, in baking, on toast, just about anything!
Extra Virgin Olive oil is an important source of antioxidants. The most important are polyphenols, antioxidants, and tocopherols (vitamin E). There are as many as 5.5 mg of polyphenols antioxidant in every tablespoon of olive oil (15 ml) and 1.6 mg of Vitamin E per tablespoon of olive oil. Total proximate of antioxidants: 7 mg in every 15 ml of olive oil. The US Food and Drug Administration’s (FDA) Recommended Daily Allowance (RDA) of antioxidants (vitamins, minerals, polyphenols, etc.) for a 25-year old male for Antioxidants is 120 mg/day. That means that extra virgin olive oil could be 12 % of the daily source of antioxidants in your diet if you just use two tablespoons of EVOO in your salads. And it could be almost 30 % if you drizzled it over fish/meat or roast vegetables or used it for bread dipping.
Because they are associated with several healthful effects in humans:
There are 2 types of balsamic vinegar, Traditional and Commercial. A quasi-governmental body in Modena (balsamic vinegar’s birthplace) regulates the production of TRADITIONAL BALSAMIC VINEGAR. The white and sugary Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The juice, or “must”, is pressed out of the grapes and boiled down. Then the vinegar production and aging process begin, initially in oaken kegs. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. These woods progressively add character to the vinegar.
Just as we’ve described with Extra Virgin Olive Oil. Balsamic’s enemies are light and heat, so cool and dark storage spaces are the best.
Because balsamic vinegar has gone through an aging process, properly stored balsamic vinegar will generally stay at its best quality for about 3 years but will stay safe indefinitely.
All light balsamic vinegar is subject to oxidation. Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This process does not affect the flavor of the balsamic vinegar in any way. If appearance is critical, we recommend that these light vinegars be consumed within three months of purchase and then refrigerated to slow the deepening of color.
When we are allowed again, we will refill empty and sanitized bottles. Per State of Michigan Food Safety Standards, we can only refill CLEAN and DRY Fustini's bottles and put any oil in an oil bottle and any vinegar in a vinegar bottle. Bring them into any Fustini's store sanitized and dry, we will refill them and take a dollar off your purchase price. To sanitize, simply run them through the dishwasher and allow them to dry completely (any moisture at all will compromise the quality of the product). If your label falls off or is illegible, we will re-label the bottle.
Fustini's reserves the right to reject any bottles that do not meet the above guidelines.
All of Fustini's Extra Virgin Olive Oils and aged Balsamic vinegars are gluten-free. Gluten-free is a term that means avoiding all grains that contain the protein gluten. Wheat, barley, and rye are among the most common grains that contain gluten. Fustini's products are infused naturally with fruits and herbs and do not contain any grains. We also have 11 single varietal extra virgin olive oils and 3 aged balsamic vinegars that are not infused.
Yes, we do offer USDA Certified Organic Extra Virgin Olive Oil. They will differ at different times of the year, so it is best to check with your favorite Fustini's store location or check the individual product listings on the website. We find that many of our small artisanal producers located outside of the US do not have the resources to complete the arduous USDA Certified Organic process. We are always searching for USDA Certified Organic.
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