Caroliva balsamic
balsamico Vinegar
is a traditional thick flavored vinegar normally used
in Italian food preparation. It is typically used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
name is protected by the Italian government. Unlike
common vinegars, it is very dark and viscous with a complex,
sweet taste and is much more costly. True Balsamic
vinegar has been aged in casks 15 years or more.
The finest balsamic vinegars
have nothing else added to them - only
the grapes. Lesser vinegars will add brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
creates a "traditional" aged balsamic vinegar,
they will also create a less costly, but high quality
vinegar as well.
View
our free Gourmet Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamico vinegar,
with a slow aging procedure
done in oak barrels that concentrates
the flavors. The flavour is heightened over years,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamic vinegar is added to the "must"
to make a more complex and intricate taste, and to
add acidity.
The thick syrup is transferred
to oak casks to ferment in the open
air and then begins the long dehydration and aging process
that makes aged balsamic vinegar unique. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will destroy the flavor.
As a key component
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with seafood,
fresh spinach and asparagus. A balsamic salad dressing does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as new mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
