New Fresh Crush Olive Oils Available at Fustini’s Oils & Vinegars

MyNorth News Service

(Press release provided by Fustini’s Oils & Vinegars)

TRAVERSE CITY: Fustini’s is thrilled to announce this year’s Southern Hemisphere “Fresh Crush” hosting an entirely new flavor combination and the same quality you’ve come to rely on, love and appreciate. For those new to the Fustini’s family, or the love of olive oil, “Fresh Crush” is an incredible culinary experience, featuring oils at their peak freshness, making them absolutely delicious and entirely nutritious.


  • Koroneiki (Chile): An award-winning robust profiled Koroneiki, which won best of show at the 2016 Los Angeles International Olive Oil Competition. Harvested from the Alonso Olive Oil—a small grower in Santiago, Chile—it’s an herbaceous and grassy olive oil with notes of green banana, green apple and herb. Very complex and delightfully pungent.

Medium Profile

  • Arbosana (Chile): This complex Arbosana is floral and fruity with a creamy mouth feel and an incredible nose. Flavor notes are layered and include green almond, savory herb, banana and apple. Medium intensity and very balanced. Nice pepper finish.
  • Arbequina (Chile): This early harvest Arbequina displays a nice pungent finish. Notes include savory artichoke and fresh cut grass. Lingering spiciness.

Mild Profile

  • Picual (Chile): The Picual olive oil displays the signature varietal characteristic of Picual. This crush is herbaceous with notes of herbs, green tomato leaves and green grass. Slightly astringent with phenomenal chemistry.

Why is freshness in extra virgin olive oils so important?

Well not only does freshness ensure that the flavor profile of the oil is at its pinnacle, but it’s also at its healthiest. Antioxidants naturally occurring in the oils are most plentiful right after the fruit has been harvested, crushed and processed. Fustini’s is proud to be one of a few select locations in the Northern Hemisphere to have the privilege to share this wonderful product with our customers. Come in, try it out, do a sampling, take some home, love it, share it, pass it along as a gift or learn to expand your culinary horizons with Fustini’s School of Cooking.

Fall Lineup at Fustini’s School of Cooking

Wondering what to do this fall? Or where to find olive oil and fine food aficionados near you? Participate in fun interactive classes, learn new cooking skills to take home and create memorable and delicious memories at  Fustini’s School of Cooking.

  • Interactive Classes: Late Summer Harvest, Grilled, Preserving the Harvest
  • Demonstration Classes: All Things Tomatoes, Mexican Fiesta, Deli Classics
  • Technique Classes: Dressings & Emulsifications, Reductions, Marinates & Glazes

Chef Andy Stewart has been leading Fustini’s School of Cooking in culinary excellence and outstanding experiences, and now Fustini’s is excited to welcome to the family, chef Sam Brickman. Coming to Traverse City straight from some of the top kitchens of Denver, and having mastered a myriad of food and cooking techniques along the way Sam’s passion for all things culinary has led him on an incredible journey, preparing him to help customers along their own personal epicurean adventure.

Creamy Polenta with Sautéed Mushrooms
Recipe by Chef Sam Brickman, Serves 4


  • 1 cup cornmeal
  • 1 cup milk
  • 4 cups water
  • 1 tablespoon salt
  • 3 tablespoon butter
  • 1 tablespoon Fustini’s Koroneiki Olive Oil
  • 1 shallot
  • 2 cups mushrooms
  • 1 tablespoon Fustini’s champaign vinegar
  • ¼ cup parsley
  • ½ teaspoon salt


  1. Heat water, milk, and 1 tablespoon salt to a boil and add cornmeal while whisking continuously.
  2. Keep at a bare simmer and continue to stir for 45 minutes until cornmeal is completely tender, adding more water as needed.
  3. When the polenta is cooked, finish it by adding the butter.
  4. For the mushrooms, heat the Koroneiki Olive Oil in a sauté pan and add your shallot until it begins to look translucent.
  5. Add in the mushrooms and sauté until just browned.
  6. Deglaze with the champaign vinegar and add parsley and salt.
  7. Spoon equal portions of polenta into 4 bowls and top with the mushrooms.

Find more fall food inspiration in MyNorth’s recipe directory

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