Caroliva balsamic
balsamic Vinegar
is a authentic heavy flavored vinegar ordinarily used
in Tuscan gourmet cooking. It is often used as a salad
vinaigrette when combined with vinegar or as a marinade. It
is a traditional import that was 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 thick with a complex,
sweet flavor and is much more costly. True Aged balsamic
vinegar has been aged in casks fifteen years and upwards.
The best balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser common vinegars will add brown sugar or caramel
to simulate the sweetness of the authentic balsamic vinegars. If a company
makes a "traditional" aged balsamic vinegar,
they will also produce a less expensive, but quality
vinegar as well.
View
our free Balsamic Recipes.
Oil and vinegar Balsamic Dressings.
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 balsamico vinegar,
with a slow aging process
done in oak casks that concentrates
the flavours. The flavor is heightened over decades,
with the vinegar being kept in fine oak barrels, becoming
sweet, viscous 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 thick syrup is transferred
to oak casks to ferment in the open
air and then starts the long evaporation and aging process
that makes aged balsamico 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 destroy the flavor.
As a key ingredient
in vinaigrette dressings, balsamic blends
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
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.
