FAQ
Caviar
What is the best caviar?
Caviar preference is highly personal—just like with fine wine, different varieties offer distinct flavors and textures. Many love the nutty depth of Ossetra, while others prefer the rich, buttery notes of Kaluga-Huso Hybrid. The best way to find your favorite? Explore different types and savor the experience.
What defines a caviar type?
Caviar type refers to the specific sturgeon species from which the roe is harvested. To be considered true caviar, it must be sturgeon roe that is cured using minimal salt (under 5%). Hence the wording "malossal" caviar, simply translated to lightly salted in Russian. Each species produces unique caviar with distinct flavors, textures, and characteristics—similar to how different grape varieties create different wines. Whether you’re drawn to the boldness of Ossetra, or the indulgence of Kaluga, discovering caviar is a journey of taste exploration.
Is caviar sustainable?
Yes! To protect wild sturgeon populations, international regulations prohibit the sale of wild-caught caviar, making farm-raised caviar the gold standard. Sustainable farming practices not only help conserve sturgeon species but also often result in superior quality caviar due to controlled conditions. When choosing caviar, look for ethically sourced options from reputable producers.
How is caviar produced?
Caviar is carefully harvested from mature sturgeon when the roe reaches peak quality, anywhere from 5 to 20 years depending on the species. The eggs are gently cleaned, lightly salted using the traditional Malossol method, and placed into tins for a meticulous aging process that enhances flavor and texture.
How much does caviar cost?
Caviar prices vary widely based on the species, grade, and quantity. A small tin of premium sturgeon caviar will likley start at around $80 per ounce, while the most exclusive varieties can reach $700+ per ounce. Be cautious of caviar priced suspiciously low—it may not have been properly aged or could be of inferior quality.
Olive Oil
What is the difference between extra virgin and regular olive oil?
- Virgin means that oil has been extracted by mechanical means without heat or chemical solvents.
- FFA (Free Fatty Acids): Indicates the condition of the olives at the time of crush. Healthy fruit, process immediately should produce oil with low FFA. The lower the better. An oil with a low FFA will have a higher smoke point than oil with a higher FFA. The IOC requires that this number be below 0.8 in order for an olive oil to be considered Extra Virgin grade.
- Judges consider organoleptic traits such as aroma, taste, retronasal persistence, pungency etc
How should I store olive oil to keep it fresh?
Olive oil should be kept in a cool dry place away from any heat and light.
What are the best uses for your olive oil?
Tabata EVOO is incredibly high quality so you will not want to cook with it. Simply drizzle over any of your food as a finishing oil or have it by itself for those added healthy benefits!
How can I tell if olive oil is high quality?
The best ones will come in glass or metal, they will have a best by date and a harvest date, and ideally a stamp from the EU being IGP/PGI certified. Other quality oils from around the world won’t have this stamp, but doesn't mean that they aren’t good and other governing bodies might provide a similar certification. Single orgin oils are also a sign of quality. If your oil says its sourced from multiple countries, it is not a quality oil. Also be careful about marketing tricks. Often times labels will read “Italain Olive Oil” but will say packed in Spain or Greece or something similar.
Does olive oil expire?
Yes! It is a fruit juice and has an expiration date. If your bottle does not have one listed, it is likely not a high quality oil.
Wagyu
What makes A5 Wagyu different from other beef?
- Japanese Wagyu Beef is strictly graded by the Japanese Meat Grading Association. Being that it is the most exquisite beef in the world, it is imperative that this unique product is properly graded to protect integrity, transparency, and authenticity.
- Wagyu Beef carcasses are graded between the sixth and seventh rib. Grading is based on two, very specific factors: Yield and Grade. Yield meaning the ratio of meat compared to the actual carcass weight. Grade meaning the overall Beef Marbling Score (BMS), Beef Color Standard (BCS) , Beef Fat Standard (BFS) , Firmness & Texture. In order to qualify as A5 Japanese Wagyu, beef must be graded as Grade A for yield and Grade 5 in BMS, BFS, BCS, firmness and texture.
How should I cook A5 Wagyu for the best results?
A quick sear on high heat on both sides for larger pieces until it develops a nice crust. Cook to your preferrer temperature, medium rare is recommended. You can hit it with a blow torch for smaller thinner pieces or even make a tartare out of it. You can’t go wrong!
How fresh is your Wagyu?
Our A5 is frozen immediately after processing to ensure it stays fresh from the time it is cut to the time you cut into it
What is the best way to store Wagyu before cooking?
Let it thaw in your refrigerator prior to cooking. Keep frozen otherwise.
Where is your Wagyu sourced from?
Several different prefectures in Japan including Kagoshima, Hokkaido, and Kagawa (Shodoshima).
Balsamic Vinegar
What is the difference between traditional and commercial balsamic vinegar?
Commercial vinegars are loaded with colors, caramels and other coloring/thickening agents. True balsamic vinegar should containt a most 2 ingredients: wine vinegar and cooked grape must. Often times the higher quality ones will contain just cooked grape must.
How should I use balsamic vinegar in cooking?
Often times just simply drizzle it over your favorite pastas, veggies, meats, pizzas, bread etc. It’s common to incorporate some of the less aged (more viscous) ones into sauces.
How should I store balsamic vinegar?
Balsamic vinegar must be stored In a cool dry place away from heat
What makes aged balsamic vinegar special?
It all starts with the producer, followed by the quality of the grapes and the barrels they’re aged in.
Does balsamic vinegar go bad?
Stored under the proper conditions, Balsamic vinegar does not go bad due to its acidity
Returns & Exchanges
How does the returns process work?
All merchandise is guaranteed to be fresh and should be inspected immediately upon arrival. Credit will not be granted if unsatisfactory items are discarded or partially consumed. Please keep all packaging intact for returns. All claims must be made within 24 hours of receipt of shipment by email and must include your order number, photos, and the issue immediately. Once a claim is received and accepted by Arrivato, we will automatically reship merchandise. Please keep all packaging intact for any returns.
We do not accept responsibility or provide refunds on any perishable item(s) not collected at the time of arrival, left out of refrigeration once they were delivered, or due to negligence and lack of care. Generally, all sales on any perishable items (caviar) are final with no refunds. However, we understand that things happen beyond our control and will do whatever it takes to make sure all our clients are satisfied.
All returns must be shipped to: Arrivato Imports 1650 Marietta BLVD NW, Unit D18 Atlanta, GA 30318