Frequently Asked Questions

Here at Fustini’s Oils & Vinegars, we’re all about inviting and equipping you to enjoy healthy and flavorful food. And, we aspire to answer your questions about extra virgin olive oil, balsamic vinegars, and much more! Check out this list of Frequently Asked Questions to get started today. Don’t see your question? Contact us using this form! 

Extra Virgin Olive Oil

What is Extra Virgin Olive Oil?
How do you store olive oil?
How long does olive oil stay good?

What are the health benefits of EVOO?
What are the nutritional components of olive oil?
How Can I cook with EVOO?
Why is olive oil superior to other oils? 
Can I replace butter and margarine with olive oil?

What do you do if you receive frozen olive oils?

Do you offer organic olive oil?

Are your products gluten-free?

Balsamic Vinegars

What is Balsamic Vinegar?
How should Balsamic Vinegar be stored?

How long does balsamic stay good?
Will the light, or white balsamic vinegars, change color?

Extra Virgin Olive Oils

What is Extra Virgin Olive Oil?

The “extra" in extra virgin olive oil represents the absolute highest grade for olive oilthe best you can buy. Virgin oil is classified "extra" when it has less than .8% free oleic acid. Check out this blog article to learn more about extra virgin olive oil.

How do you store olive oil?

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.

How long does olive oil stay good?

Another enemy of olive oil is “time.” Freshness provides a key taste attribute. Our extra virgin olive oils are pressed when the olives are very green and contain high amounts of antioxidants. They are still very stable and hold most of their positive attributes, which extend the shelf life longer than most other brands of olive oil.   To experience the highest nutritional value and freshness, our best-by date is 24 months after harvest. 

What are the health benefits of EVOO?

Extra virgin olive oil is an important source of antioxidants. The most important are polyphenols, antioxidants, and tocopherols (vitamin E). The higher the polyphenols, the better, such as in our Robust SELECT extra virgin olive oil. 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 it 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. Check out this blog article to learn more about the exciting health benefits of extra virgin olive oil.

What are the nutritional components of olive oil?

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; 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). 

How can I cook with EVOO?

We're all about equipping you to enjoy healthy and flavorful food—with the help of our products!  Olive oil is suitable for sautés, sauces, marinades, and vinaigrettes, in addition to being a fine finishing oil or simply enjoyed with a baguette. While fresh olive oil has a smoke point above 400 degrees F, we do not recommend leaving any sauté pan alone.

Why is olive oil superior to other oils?

Taste is the most obvious difference between olive oil and store-bought vegetable oils.  Vegetable oils are basically tasteless, solvent extracted, 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, and 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 juice from the fruit of the olive tree, leaving the color, taste, vitamins, and nutrients intact.  Because of its antioxidant components, olive oil keeps itself from oxidizing, so it stays fresh longer than vegetable oils.

Can I replace butter and margarine with olive oil?

Yes! Use it on vegetables, rice, potatoes, baking, toast, and just about anything! As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. For example, if a recipe calls for 1 cup of butter, use ¾ cup of olive oil.

What do I do if I receive frozen olive oils?

If you receive olive oils that have frozen, don't worry. Exposure to cold temperatures won't damage the olive oil. Just set the bottles on the counter at room temperature for 1 to 2 hours. Exposure to cold temperatures will not damage the olive oil.

Do you offer organic olive oil?

Since our olive oils are milled at different times of the year, 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 U.S. do not have the resources to complete the USDA Certified Organic process (with the largest issue being even if they do not use pesticides, any estate within 8 miles that do use pesticides would not qualify as USDA Certified Organic).

Most growers also use a small amount of pesticide to combat the olive fly early in the olive's development.  Without this, crops and whole orchards can be destroyed.  Our artisan growers rely on seasonal rain to wash away any residue before harvest.  We also rely heavily on the chemical profile of each olive oil crush to verify there is no pesticide residue remaining on the olive at the time of milling.

Are your products gluten-free? 

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 single varietal extra virgin olive oils and aged balsamic vinegars that are not infused. 

Learn more about how balsamic vinegar and olive oil are gluten-free in this blog article.

Balsamic Vinegar

What is balsamic vinegar?

There are two 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. 

Discover more about this unique type of vinegar in this blog article. And, discover the valuable health benefits of balsamic vinegar in this blog article.

How should balsamic vinegar be stored?

Balsamic vinegar’s enemies are light and heat, so cool and dark storage spaces are the best. Do not refrigerate.

How long does balsamic stay good?

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.

Will the light, or white balsamic vinegars, change color? 

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. 

Why is it important to consume antioxidants?

Antioxidants are associated with several healthy effects: 

  • ATHEROSCLEROSIS. Oxidized low-density lipoproteins (LDL) contribute to the progression of atherosclerosis. Antioxidants have been shown to prevent LDL modification caused by oxidation. The beneficial effects of a Mediterranean-type diet may be defined by the unique antioxidant properties of its phenolic compounds. 
     
  • ANTIMICROBIAL ACTIVITY. Olive polyphenols have been demonstrated to inhibit or delay the growth rate of bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. These data suggest a potential role of olive polyphenol antioxidants in promoting intestinal and respiratory wellness.
     
  • HEART DISEASE. Researchers find that oxidative modification of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in coronary arteries that may lead to atherosclerosis and possible heart attack. Vitamin E may help prevent or delay coronary heart disease by limiting the oxidation of LDL-cholesterol. Research suggests that olive oil helps reduce inflammation throughout the body.
     
  • CANCER. Recent studies have shown that the abundant phenolic antioxidant properties of olive oil have a potent effect on reactive oxygen species associated with colon and breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit the occurrence and/or growth of mammalian tumors.
     
  • SKIN DAMAGE AND PHOTOPROTECTION. Skin damage from overexposure to sun rays and environmental stress is related to the destructive activity of free oxygen-related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants used by the cosmetic and pharmaceutical industries to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers. A variety of other beneficial health effects have been attributed to the consumption of foods rich in polyphenolic antioxidants. Among these effects discussed are anti-aging consequences such as slowing the process of skin wrinkling.