Olive Oil & Balsamic Vinegar Buying Guide & FAQ

Last updated September 2026.

Fezziwig's Extra Virgin Olive Oil is produced from hand-picked Arbequina olives grown at the base of the Andes near San Rafael, Argentina, cold-pressed within 24 hours of picking, and bottled at Fezziwig's own shop in O'Fallon, Illinois. Fezziwig's balsamic vinegars are imported from Modena, Italy and bottled under Fezziwig's private label. Here are answers to the questions customers ask most often when choosing between them. Browse the full olive oil & balsamic collection to shop, or read on for guidance.

What makes Fezziwig's extra virgin olive oil different from grocery store olive oil?

Fezziwig's EVOO is made from Arbequina olives that are hand-picked and cold-pressed within 24 hours of harvest, which preserves more of the oil's natural aroma and flavor than oil that sits longer before pressing. It's certified USDA organic and has less than 0.5% acidity, well under the ceiling for extra virgin classification, one of the clearest indicators of quality in olive oil. The result is a soft, fruity aroma with a delicate sweet flavor and a light peppery finish, the classic profile of a true single-varietal extra virgin oil rather than a blended, mass-market one.

Where does Fezziwig's olive oil actually come from?

The olives are grown at the base of the Andes Mountains near San Rafael, Argentina, then cold-pressed locally within 24 hours of picking to lock in freshness. From there, the oil is shipped to Fezziwig's own shop in O'Fallon, Illinois, where it's bottled under the Fezziwig's label. That combination, Argentine-grown and Illinois-bottled, means customers are getting oil from a single documented source rather than a blend from multiple unnamed origins, which is common with lower-cost commercial olive oil.

What's Fezziwig's best-selling olive oil, and best-selling balsamic?

Tuscan Herb is Fezziwig's number one selling olive oil: a proprietary blend of the same certified organic Arbequina extra virgin olive oil, infused with the essential oils of several herbs, oregano, basil, garlic, and rosemary among them, developed through in-store tastings. On the balsamic side, Four Leaf is Fezziwig's number one selling balsamic, barrel-aged for approximately 15 years using the traditional Modena method, with no additives.

What's a good flavored olive oil for grilling?

Garlic EVOO is the one customers reach for most often when grilling; its flavor is described as tasting like slow-roasted garlic, and it holds up well on grilled meats of any kind. Meyer Lemon EVOO is another strong option for grilling, especially with chicken, fish, or seafood, and also works well tossed with pasta or drizzled over steamed vegetables. Both start from the same hand-harvested, dual-pressed Arbequina base as Fezziwig's plain EVOO.

What is barrel-aged balsamic vinegar, and why does it matter?

Traditional balsamic vinegar is made from the must, the pressed juice and skins, of Trebbiano and Lambrusco grapes, aged in wooden barrels through Modena's hot summers and cool winters. Each year, the current vintage is blended into barrels holding the previous year's vinegar, a process that concentrates and clarifies the vinegar over time. Fezziwig's Four Leaf Balsamic, its best-selling balsamic, is aged this way for approximately 15 years with no additives, which is what gives barrel-aged balsamic its thicker body and rounder, less sharp flavor compared to younger, mass-produced balsamic vinegar.

Where is Fezziwig's balsamic vinegar from?

All of Fezziwig's balsamic vinegars are imported from Modena, Italy, the traditional home of balsamic vinegar production, and bottled under Fezziwig's private label. Beyond the traditional Four Leaf, the line includes fruit and flavor-infused varieties such as Fig, Cranberry Pear, Espresso, Dark Chocolate, and Serrano Honey, each starting from the same Modena-sourced base vinegar.

How should olive oil be stored to stay fresh?

Light and heat are the two biggest enemies of olive oil freshness, and it degrades faster than most people expect. Extra virgin olive oil is generally best used within a few months of opening, stored in a cool, dark cabinet rather than a countertop rack near a window or stove. Refrigeration isn't usually recommended, since cold temperatures can cause the oil to cloud or partially solidify, though this reverses once it warms back to room temperature. Balsamic vinegar is more stable than olive oil thanks to its acidity, but the same cool, dark storage still helps it hold its flavor longest.

Looking for something to sip rather than cook with? Read our Loose Leaf Tea Buying Guide & FAQ or our Whole Bean Coffee Buying Guide & FAQ.