Fustini's Oils and Vinegars
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Make Everyday Gourmet



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When you think of “gourmet,” perhaps you think of elaborate recipes and intriguing ingredients that cost a fortune. But being “gourmet” doesn’t have to be that difficult. Here at Fustini’s, we empower you to make every day “gourmet”! 

This week, we’re highlighting some of our favorite pantry products that go great with olive oil and balsamics. Enjoy these recipes that make gourmet easy and fun! For example, one of my favorites is the Farm-Style Sriracha, which brings a delightful balance of spicy and sweet—easily transforming boring dishes into flavor-packed bites. Check out our full line of gourmet pantry ingredients that complement your favorite olive oils and balsamics.

Let’s get together and cook! 


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Delicious Ways to Add Gourmet to Your Day!


(Parmesan-Asiago SpreadArtichoke Parmesan SpreadParmesan Spice BlendLigurian Basil Pesto)

Hint: Need a cheesy flavor without dairy? Try Fustini's Pesto Olive Oil - it is dairy-free!


(Farmstyle SrirachaScorpio SaltPineapple Habanero JamHabanero Agave AgrodolceJalapeno Stuffed Olives)

Hint: Use Scorpio Salt in sauces. As it dissolves, the heat and flavor dissipate throughout the whole dish. 



(Rosemary Garlic AgrodolceGarlic RubOlive Bruschetta Spread)

Hint: An easy way to deglaze a pan is to add some Rosemary Garlic Agrodolce and scrape up all the flavor!




(Iron Fish Maple SyrupPure Michigan HoneyPeach Bourbon JamBalsamic GlazeRaspberry PreservesBlueberry Lemongrass Preserves)

Hint: Fustini's Organic Balsamic Glaze is 100% balsamic with no artificial flavors or fillers. Delicious drizzled over anything!



(Worcestershire SauceHorseradish MustardOnion Balsamic JamBlack Fig PasteSmoked Sea Salt)

Hint: Black Sheep Worcestershire Sauce is aged for 30 days in oak barrels for a smooth and rich flavor.


(Porcini Truffle TapenadeShiitake Agrodolce)

Hint: Shiitake Agrodolce is a great ingredient to add to stir-fry and soups.

From the Blog

Check out this article that shares how you can discover the joy of cooking while staying at home.





Love To Talk About Cooking?

Fustini's is actively searching for great sales associates to join our team.

  • All new hires begin at $15
  • Opportunity for growth and quarterly bonuses
  • Returning employees eligible for bonuses from $250-500
  • New employees will receive a $100 hiring bonus to be paid out at 30 days
  • Health benefits for permanent full-time employees
  • Customer referrals will receive three 375 ml bottles (excluding white truffle) if we hire the applicant
  • Perks of generous employee discount, free cooking classes, friendly work environment
  • Fill out an application HERE.


Feature Recipe

Whether you are serving up a brunch or need a "Breakfast for Supper" idea, this tostada recipe has you covered. It's full of flavor by using a fresh Medium SELECT olive oil with some citrus heat of the Jalapeño Lime balsamic.





New for your Pantry!

These two bread mixes take the stress out of making Focaccia and homemade pizza dough.  It's perfect to add your favorite olive oil for the flavors you love!


Let’s Get Together and Cook!

Celebrate the joy of cooking right from your home with a Fustini's Virtual Cooking Class. These interactive classes are led by experienced chefs in our community and invite you to discover new dishes and techniques right from your home. The class fee is per household location, so cook along with someone you are comfortable being around or plan to meet your friends virtually via class.

Virtual cooking classes are a great experience gift to give friends and family. We can also help you cook together virtually at a private virtual cooking class. Email denise@fustinis.com for more information.


MAR 31 - FUNDAY BRUNCH with Chef Christie at 5:30pm

APRIL 7 - TUSCAN SPRING with Chef Christie at 5:30pm
APRIL 8 - ELEGANT CHICKEN DINNER with Chef Laura at 6:00pm
APRIL 9 - EASTER FAVORITES with Chef Laura 6:00pm
APRIL 14 - FUNDAY BRUNCH with Chef Christie at 5:30pm
APRIL 16 - EASTER FAVORITES with Chef Laura 6:00pm
APRIL 21 - EASY PEASY LEMON SQUEEZY with Chef Christie 5:30pm
APRIL 22 - GNOCCHI AT HOME with Chef Laura at 6:00pm
APRIL 23 - TUSCAN SALMON PASTA with Chef Laura at 6:00pm
APRIL 28 - TUSCAN SPRING with Chef Christie at 5:30pm
APRIL 29 - STEAK NIGHT with Chef Laura at 6:00pm
APRIL 30 - ELEGANT CHICKEN DINNER with Chef Laura at 6:00pm

May Schedule can be found HERE.  Virtual Cooking Classes will be taking the Summer off.  See you back in class in the Fall!

Virtual Extra Virgin Olive Oil Tasting

Fresh Northern Hemisphere SELECT olive oils are now available!

Taste and discover the amazing flavor and characteristics these extra virgin olive oils have to offer. Tastings occur every other Tuesday at 5:30 pm EDT.  Purchase a tasting kit and call a store to sign up for a date that fits your schedule. For questions, contact your local store or email denise@fustinis.com.

Curious about what you can expect from these experiences? Click here to check out six things to know about these innovative virtual tastings.



Here are just a few events planned in and around our stores in Traverse City, Petoskey, Holland and Ann Arbor:

ANN ARBOR–Store Hours: Mon-Fri 10-6 pm; Sat 9-6 pm; Sun 11-5 pm
For curbside or pick up orders call (734) 213-1110.

Ann Arbor's Farmers' Market is open every Saturday from 8-3pm.

HOLLAND–Store Hours: Mon-Sat 10-6pm; Sun closed (through April)
For curbside or pick up orders call (616) 392-1111.

PETOSKEY–Store Hours: Mon-Sat 10-6pm; Sun 11-4pm
For curbside or pick up orders call (231) 758-3575.

In Petoskey, you can also order your Fustini's products through Local Eats. Learn more HERE.

TRAVERSE CITY–Store Hours: Mon-Sat 10-6pm; Sun 10-5pm
For curbside or pick up orders call (231) 944-1145.

Learn more about these and other upcoming events on our events calendar.

Fustini's Oils and Vinegars • 141 East Front Street, Traverse City, MI 49684 • Phone: (231) 944-1145 • orders@fustinis.com

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Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

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