Frequently Asked Questions
Q – “What is the shelf life of Bistro Blend Products?”
A – Despite the fact that Bistro Blends vast array of products are processed and bottled to be “Shelf Stable”, and can be stored in a cool dry place for years to come, sustaining optimum quality, or “Sensory Shelf Life” if you will, is essential. Therefore, Bistro Blends encourages the entire consumption of its purchased products within a 36 month period from actual date of production, although the shelf life for our products can be in excess of three years. In favor of that very notion, all Bistro Blend Products are processed and bottled only once a month, then immediately shipped out to its retailers and distributors, hence the incredible popularity of our products. For best results consume within one year of opening.
Q – “Does Bistro Blends ship its own products?”
A – Orders placed via our website are shipped from our warehouse and are processed within 2 business days via the FedEx shipping method of your choosing. You can also order directly from our distributors and retail-locations to save on shipping costs.
Q – “What are the best selling Bistro Blend Products?”
- Heirloom Balsamic Vinegar
- Basil Garlic Parmesan
- Sun-Dried Balsamic Vinegar
- Garlic Balsamic Bistro Oil
- Thai Sesame Ginger
Q – “What is Balsamic Vinegar and how is it made?”
A – Balsamic Vinegar is a thick, sweet smelling, aromatic vinegar, processed from “Must”, which is the pure, unfermented juice from grapes. Although any number of different types of grapes can be used, the most common is that of the “Trebbiano” grape, which is native to Modena, Italy; ironically where Bistro Blends imports ALL of its vinegars.
Although there may be varying approaches to perfecting Balsamic Vinegar, a relative common approach is to create the “Must” by pressing the grapes, then ultimately aging it in any number of different types of wooden barrels; whether oak, cherry, ash, etc. The selective Balsamic Vinegars that Bistro Blends chooses to use for its products is typically aged up to as much as 18 years.
Q – “What is Olive Oil and how is it made?”
A – Olive Oil is ultimately oil that is obtained and processed from the olive, which is known as a traditional tree crop of the Mediterranean Basin; however, as it pertains to many of Bistro Blends products, our oils also come from Northern California as well as Spain.
An ideal Olive Oil is conceived only from perfectly ripened olives, which are ultimately grounded into paste using a couple different methods. The more traditional of methods is the use of large millstones, while another more modern method is that of using steel drums.
When processed with millstones, the olive paste generally stays under the stones for 30 to 40 minutes. Then after grinding, the olive paste is spread onto fiber disks, which are stacked on top of each other in a column, then placed into a press. Pressure is then applied onto the column to separate the vegetal liquid from the paste.
With steel drums, after a 20 minute grinding process of the olives, the paste is stirred slowly for another 20-30 minutes in a particular container, a process known as malaxation. This is where the microscopic oil drops unite into bigger drops, which facilitates the mechanical extract.
In both means of processing, both with the millstones and the steel drum process, a centrifugation process is used to separate the water from the oil.