Fustini's Oils and Vinegars
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Recipes for All Cooking Levels

Welcome to Fustini's

April 2018

Can You Cook with Extra Virgin Olive Oil?

Fresh crush extra virgin olive oil is the best and healthiest oil for cooking and frying. However, many still believe that olive oil should only be used raw as salad dressing, for dipping bread or finishing a dish. Too often, people expressing concerns about cooking with extra virgin olive oil because they think it will lose its nutrients.

Contrary to what you may have heard, olive oil does not lose its health benefits or become unhealthy when heated. Extra virgin olive oil is one of the most stable oils for cooking. Unlike other conventional (and refined!) cooking oils, olive oil contains compounds and antioxidants that prevent the oil from breaking down under moderate heat. Extra virgin olive oil's main health benefit is its fat composition. Olive oil is mostly monounsaturated fat, which remains the same after heating, even at high temperatures.

A study published in the Journal of Agriculture and Food Chemistry set out to prove that extra virgin olive oil can withstand heat. In the study, two single varietal extra virgin olive oils were heated to 356° for 36 hours. They monitored oxidation and the minor compounds, including polyphenols. Even after heating the oil for a day and a half—many times longer than you would ever heat at home—they found that olive oil maintained most of its nutritional properties.*

*Source: J Agric Food Chem. 2007 Nov 14;55(23):9646-54. doi: 10.1021/jf070628u. Epub 2007 Oct 13.

Small Business of the Year Award

Join us during the Traverse City Area Chamber of Commerce 2018 Small Business Celebration. Fustini's has been nominated for the Small Business of the Year Award! Be sure to stop and see us on April 22 during the Candidates Showcase from 5-7 pm at the Hagerty Center. Founder Jim Milligan and Traverse City Manager Liz Lancashire will be there showing off all things Fustini's and sampling some treats. The Candidates Showcase is a free event that’s open to the public, so make sure to invite co-workers, friends and relatives to attend.

Roasted Asparagus with Poached Eggs

Ingredients

Preparation

1. Snap hard bottoms off asparagus and toss with oil, salt and pepper.
2. Bake in a 400° oven for 5-10 minutes until crisp tender.
3. Meanwhile, heat a pot of water to just under a simmer, add your vinegar, and add one egg at a time, constantly moving the eggs until all your eggs are in.
4. Set a timer for 4 minutes and when the time is up remove your eggs.
5. Make the vinaigrette by whisking the Sicilian Lemon balsamic, mustard, shallot and parsley. Then, slowly drizzle in the oil. Taste and season with salt.
6. Top the asparagus with the eggs, lemon vinaigrette, and Fleur de Sel and serve immediately. Serves 4

Submitted by Fustini's Up North Corporate Chef Sam Brickman

Lettuces with Soft Egg and Warm Apple Cider Vinaigrette

Ingredients

Preparation

1. Place eggs in a pot of a simmering water and set a timer for 5 minutes. When the timer goes off, remove eggs to an ice bath to immediately stop the cooking, then peel.

2. Next, toss the ripped bread with the Leek oil and thyme. Season with a little salt and pepper and lay on a parchment lined sheet tray. Bake in a 350° oven for about 10 minutes until bread is slightly crispy on the outside but not hard.

3. Make the vinaigrette by heating a small saucepan on the stove over low heat. Start by adding one tablespoon of the Walnut oil followed by the garlic and shallots. Sauté until just translucent, then add the mustard and Apple Cider vinegar. Slowly add the remaining Walnut oil while constantly whisking until vinaigrette is emulsified and warm.

4. To assemble, place lettuces in a large bowl with the toasted bread and drizzle vinaigrette on top. Toss to coat, and season to taste. Then, portion equal amounts onto 8 plates. Lean the egg against the lettuce and serve. Serves 8

Submitted by Fustini's Up North Corporate Chef Sam Brickman

Leeks Vinaigrette

Ingredients

Preparation

1. Clean Leeks and cut into 3” pieces
2. Bring a large pot of salted water to a simmer, add the leeks and cook until tender, about 15 minutes
3. Drain the leeks and place them on the plate
4. While the leeks cook combine the vinegar, mustard, and some salt in a small bowl
5. Gradually whisk in the oil to create a vinaigrette
6. Finish the dressing with the shallots, parsley, and eggs and spoon over leeks. Serves 4-6

Submitted by Fustini's Up North Corporate Chef Sam Brickman

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Celebrating 10 Years in Traverse City

Stay tuned for exciting details on our upcoming 10-year anniversary celebration!


Fustini's Teaches Area Students about Healthy Cooking

We were thrilled to be a part of the Groundwork's Farm to School program to bring local, healthy food to our community. Families from the Westwood and Courtade elementary schools were treated to a cooking demo with beautiful local produce and Fustini's products.


Join the Fustini's Traverse City Team

We are looking for full and part-time sales associates for our downtown location. Shifts will include weekends and some evenings. For more information or to submit a resume, please email liz@fustinis.com.


Bottle Enclosure Changes

You may have noticed we changed to a screwtop finish on our 375ml and 750ml bottles. Once opened, the new enclosures reseal more securely than the previous "zorks." The legacy 2-piece pourers may fit loosely in this new screwtop finish bottle. The new "finned" 2-piece pourer is compatible with both Fustini's bottles. We will replace the legacy 2-piece pourers for all customers, free of charge. Just bring your old pourers into the store next time you visit and we'll provide you with the new version.


Enjoy Fustini's at Local Restaurants

Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!


Visit us on facebook to tell us how you use FUSTINI'S or to learn more about how to enhance your food with Fustini's.

Sample these recipes and pairings!

Give these recipes a try, straight from our Fustini's experts…

Happenings

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

TRAVERSE CITY

Join us during the Traverse City Area Chamber of Commerce 2018 Small Business Celebration. Fustini's has been nominated for the Small Business of the Year Award! Be sure to stop and see us on April 22 during the Candidates Showcase from 5-7 pm at the Hagerty Center . Founder Jim Milligan and Traverse City Manager Liz Lancashire will be there showing off all things Fustini's and sampling some treats.

May 4 is the Downtown Art Walk.

The Sara Hardy Farmers' Market opens for the season on May 5.

Traverse City's School of Cooking will be closed through early summer for kitchen renovations. Thanks for your patience as we work to create a better Fustini’s experience for all! If you have any questions, please call (231) 944-1145 or email liz@fustinis.com.

Enjoy the indoor Farmers Market at the Grand Traverse Commons in The Mercato corridor on Saturday mornings from 10-2 pm through April.

HOLLAND

Take a look at our Holland School of Cooking Calendar for April/May. Please call the store (616) 392-1111 or email denise@fustinis.com with any questions or to register.

Be sure to stop into the store on April 28 for our Anniversary Open House. Enjoy samples from 12-4 pm. Customers who bring in items to donate to the Center for Women in Transition (CWIT) will receive 10% off their purchase that day. Click HERE for CWIT's full wish list. Fustini's will also donate 15% of the day's total sales to CWIT.

Holland's Tulip Time is coming to Holland on May 5–13. We'll be offering special cooking classes in the Holland Fustini's that entire week. If you are making plans to visit, be sure to sign up early because classes will sell out quickly. Take a look at our class schedule HERE.

ANN ARBOR

Check out Ann Arbor's April/May School of Cooking class schedule here. Please call the store at (734) 213-1110 or email jill@fustinis.com with any questions or to register.

PETOSKEY

Check out Petoskey's School of Cooking Calendar for the April/May class lineup. Please call the store (231) 758-3575 or email charlene@fustinis.com with questions or to register.

"Cooking for a Cause" is every third Tuesday of the month from 6–8 pm. Pre-registration is required by calling the store at (231) 758-3575 or emailing charlene@fustinis.com.

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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Nutrition Information

Nutritional information can be found listed with each product.

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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