Caroliva balsamic
aged balsamic Vinegar
is a authentic viscous flavored vinegar normally used
in Tuscan food preparation. It is frequently used as a salad
dressing when combined with olive oil or as a marinade. It
is a traditional food product developed in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and heavy with a complex,
sweet taste and is much more expensive. True Balsamico
vinegar has been aged in casks fifteen years or more.
The best balsamic vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser ones will include brown sugar or caramel
to feign the sweetness of the balsamic vinegars. If a company
makes a "traditional" balsamico vinegar,
they will also create a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Made
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 balsamic vinegar,
with a slow aging process
done in wood barrels that concentrates
the flavors. The flavour is heightened over decades,
with the aged balsamic vinegar being kept in fine oak barrels, becoming
sweet, viscous and very concentrated in flavor. Some
aged balsamico vinegar is added to the "must"
to create 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 evaporation and aging process
that makes aged balsamico vinegar unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can treasure your finest bottle
and use it on special recipes. Do
not overheat or cook balsamic vinegar
as it will destroy the flavor.
As a key component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is wonderful with lobster,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter vegetables 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.
