Caroliva balsamic
aged balsamic Vinegar
is a authentic viscous flavoured vinegar commonly used
in Italian cooking. It is often used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional food product originating in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and heavy with a complex,
sweet taste and is much more expensive. True Aged balsamic
vinegar has been aged fifteen years and upwards.
The primo balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will add brown sugar or caramel
to simulate the sweetness of the true balsamico. If a company
makes a "traditional" aged balsamic vinegar,
they will also make a less costly, but quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging process
done in wood casks that concentrates
the flavors. The flavor is magnified over years,
with the balsamic vinegar being kept in fine wood barrels, becoming
sweet, thick and very concentrated in flavor. Some
aged 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 balsamico vinegar unusual. Balsamic vinegar
does not degenerate after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special entrees. Do
not heat or cook balsamic vinegar
as it will destroy the flavour.
As a key component
in vinaigrette dressings, balsamic blends
particularly well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
artichokes and asparagus. A balsamic vinaigrette 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.
