Caroliva balsamic
balsamic Vinegar
is a authentic thick flavored vinegar commonly used
in Italian cooking. It is sometimes used as a salad
vinaigrette when combined with virgin olive oil or as a marinade. It
is a traditional food product that was developed in Modena, Italy,
where it has been Created since the Middle Ages and the
brand is protected by the Italian government. Unlike
most common vinegars, it is very dark and viscous with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The finest balsamico vinegars
have no other ingredients added to them - only
the grapes. Lesser ones will include brown sugar or caramel
to model the sweetness of the authentic balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also make a less expensive, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette 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 process
done in wood barrels that concentrates
the flavours. The flavor is deepened over decades,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, syrupy and very concentrated in flavour. Some
older balsamico vinegar is added to the "must"
to make a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then begins the long evaporation and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can cherish your finest bottle
and use it on special entrees. Do
not overheat or cook balsamic vinegar
as it will ruin the taste.
As a key ingredient
in vinaigrette dressings, balsamic blends
especially well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster and scallops,
spinach and asparagus. A balsamic dressing does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as spring 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.
