with the World’s Freshest EVOO from Fustini’s Fresh from Chile
It’s time to Celebrate National Extra Virgin Olive Oil Day, today, Thursday, September 30th! Jeffrey Mosher welcomes Denise Walberg to the Michigan Business Beat, a year after speaking with Fustini's Jim Milligan about last year's EVOO day.
To hear Denise and Jeffrey discuss EVOO Day, click play on the podcast shared below.
The discussion goes on to cover; Why premium select EVOO - health benefits and food prep benefits?
What makes Fustini’s special?
How to learn about oils and vinegars - virtual tastings and cooking school?
Fall and holiday recipe ideas?
Holiday gift-giving for corporate gifts and friends?
The Fustini’s team is celebrating and share this further detail:
(Traverse City Michigan, MI) September 2021 – In celebration of National Extra Virgin Olive Oil (EVOO) day, Fustini’s Oil and Vinegars is highlighting their SELECT EVOOs. The SELECT line is made from the very first and finest olives harvested. “Only 2-3 percent of the olives in the Valparaiso region of Chile had been harvested for the SELECT line of Fustini’s oils. That’s how early we start the process,” said Fustini’s owner and founder Jim Milligan. At this stage, these olives are not yet ripe and have an incomparable fresh, fruity, and floral flavor. With limited quantity of fruit harvested, it takes twice as much early harvest olives to produce the same amount as mature olives. Of Fustini’s oils, these SELECT olive oils have some of the highest counts of polyphenol, the antioxidant properties in olive oil.
“We are extremely proud to bring Michigan the world’s freshest and highest quality olive oil,” Milligan said, “We can’t wait for our customers to experience the fresh flavor and luminescent green color of these oils.”
The Fustini’s SELECT series of olive oils will be available online at fustinis.com and at the four Michigan locations including Traverse City, Ann Arbor, Holland, and Petoskey.
If kitchen enthusiasts are looking to try the most recent SELECT first harvest Chilean oils, try our Blackened Salmon Caprese Skewers!
· 2 pounds fresh salmon filet cut into pieces · 2 tablespoons Fustini's Delicate SELECT olive oil
· 1 teaspoon smoked paprika · 3 teaspoons Fustini's Organic Tuscan Spice Blend
· 1-pint grape tomatoes
· 6 balls fresh mozzarella cut into pieces
· 15 fresh basil leaves · Fustini's Riserva for drizzling
Preheat broiler to high. Place the salmon pieces on a baking sheet. Drizzle with the olive oil. Sprinkle Tuscan spice blend generously over the salmon pieces, covering all sides. Broil the salmon on the highest oven rack, directly until the flame, for 1 to 2 minutes, then toss the pieces and broil one more time. Once the salmon is cooked, gently skewers it on bamboo or stainless skewers, alternate pieces of salmon with 2 tomatoes, a chunk of mozzarella, and few basil leaves. Once everything is skewered, drizzle it with Fustini's Riserva.
Rescue in Traverse City and The Manna Project in Petoskey. To learn more about Fustini’s including their School of Cooking, visit www.fustinis.com.
# # #
About Fustini's Oils & Vinegars
Fustini’s is an olive oil and balsamic vinegar tasting room. It’s first location, in Traverse City, Michigan opened its doors in 2008. The business quickly grew, adding three Michigan locations in Petoskey, Holland and Ann Arbor. Fustini’s has expanded their products and services to include cookbooks, pantry items and a School of Cooking. Additionally, Fustini's is committed to improving community health through diet and nutrition with recent fundraising programs to support the work of Food