|Our apricot white balsamic is sweet, sweet, sweet. Perfect for any citrus salad or as a marinade for shrimp or white fish. Marinate fresh, halved apricots with this product, then grill for about 5 minutes. The perfect compliment.|
Marinate any poultry for baking or roasting, and it caramelizes wonderfully.
Persian lime or Herb de Provence olive oil.
|BLACK BERRY GINGER|
|This complex, aged balsamic vinegar has a true ripe, sweet blackberry flavor with the extra surprise of spicy ginger. It's a staff favorite.|
Suggested Uses: Drizzle over pancakes, ice cream, pork, duck or chicken. Try it as a finishing spritz on meaty fish, such as salmon or tuna. Works especially well in jelly or in vinaigrette for salads that feature pungent cheeses and fruits.
Pairs With: Whole Fruit Blood Orange Olive Oil, Persian Lime or Herbs de Provence Olive Oil.
|Rich and sweet Natural Black Cherry juice is combined with aged Balsamic Vinegar to produce a sweet, fragrant and very rich tasting balsamic.|
An ideal accompaniment to salads that feature tangy blue and goat cheeses. Excellent for glazing quail and ham. Drizzle a little over vanilla ice cream for a wonderful healthier fruit syrup.
Shines when paired with our Tuscan Olive Oil.
|This delicious aged balsamic vinegar bursts with the aroma and flavor of freshly picked blueberries.|
Enhance a mixed green salad or complement your dessert.
Whole Fruit Lemon Olive Oil great for your next mixed green salad.
|CASCADIAN RASPBERRY (White)|
|Juicy, tart raspberry and luscious white balsamic come together in this bright, versatile infused balsamic. Our naturally infused balsamic condimento is caramel color-free, free of added sugar or thickeners and aged in the wood barrels of the traditional Solera System in Modena, Italy.|
Use it in shrubs, mixed cocktails, as glaze or make a marinade for poultry, in wilted spinach salad, over fresh cut fruit, to glaze salmon, and much, much more!
Pairs well with lemon olive oil, orange, lime, gremolata olive oil, garlic olive oil, baklouti any UP extra virgin olive oil.
|This delightful vinegar is spicy and warm, and has the unique taste of pear.|
A great match with many of our sweeter, fruity oils for a delicious marinade or salad dressing. Perfect drizzled over fresh fruit or as a dessert topping. Wonderful over salmon or any dense fish (rock or tuna).
Blood Orange, Basil or Persian Lime.
|Our Caribbean Coconut White Balsamic is truly unique. We have infused our wonderfully sweet, yet tart, White balsamic vinegar with fantastic all natural coconut flavors. Marinate Chicken in Harissa EVOO and Coconut White Balsamic and grill, brushing with more Coconut Balsamic to glaze, and serve over white rice for a Jamaican Chicken dinner recipe.|
Truly transforms shrimp and scallops (no more breaded coconut shrimp), excellent for fruit salads. Adds a cool sweetness to spicy dishes.
Remarkable when paired with Organic Persian Lime or Roasted Onion and Cilantro Olive Oils. Excellent for Thai dishes and Curries.
|This balsamic is clean, crisp and tart and boasts a lovely deep rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications.|
Use to dress fruit salad, with gelatin for a gorgeous fruit aspic, in dressings, in marinades, as a glaze for poultry, or in a mixed drink.
Pairs particularly well with our Blood Orange Extra Virgin Olive Oil.
|DARK BLACK CURRANT|
|Our Aged Balsamic condimento is naturally infused with floral, sweet, black currant. This rich, unique balsamic condimento is tart and amazingly complex. Pair with pungent salty cheeses, use in salads, over yogurt or to dress fresh fruit salad.
Our naturally infused balsamic condimento is caramel color-free, free of added sugar or thickeners and aged in the wood barrels of the traditional Solera System in Modena, Italy.|
Pair with pungent salty cheeses, use in salads, over yogurt or to dress fresh fruit salad.
Pairs well with any Peppery UP Extra Virgin Olive Oil for a rich complex flavor profile or try it with our Milanese Gremolata or Rosemary Infused olive oils.
|This dark chocolate balsamic is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavor.|
Top your vanilla gelato or fresh berries with it for an exquisite dessert.
Our Butter Nut Squash Seed Oil for "The Nutty Buddy" - try on green salad with nuts and chopped apples. Pair with Blood Orange Olive Oil for an excellent barbecue sauce base, also good on green salad with nuts and sectioned oranges.
|This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy. It makes a fantastic glaze or barbeque base for pork, beef or chicken.|
Add a shot to an "affogatto float", which calls for a tall mug of vanilla gelato scoops covered with coffee. Coffee Vanilla Float: which calls for one part espresso balsamic to four parts vanilla bean ice cream!
Combine two balsamic vinegars - Chocolate and Espresso - and make a syrupy reduction to go over vanilla bean ice cream. Also pairs wonderfully well with our Blood Orange Extra Virgin Olive Oil or for added barbeque heat add our Harissa Chili Pepper infused olive oil.
|If you love fresh figs, this balsamic is for you, as it is rich and full of fresh fig flavor.|
With fresh fruits and ripe cheeses and as vinaigrette over spinach salad with oranges, walnuts and pecans.
Wild Mushroom and Sage Olive Oil. This is great as a marinade for pork loin or chicken. Mixes beautifully with Whole Fruit Blood Orange Olive Oil as a vinaigrette.
|The Gravenstein Apple is an incredibly hard to find varietal due to the difficulty farmers have cultivating it. In addition to contending with a very finicky tree, it's also not an apple that travels or stores well so it is best enjoyed during its relatively short season and isn't typically shipped far. It's grown in pockets up the coast of Northern California and prized for its amazing ambrosia perfume, and crisp, sweet-tart cream colored flesh. Our Gravenstein Apple White Balsamic marries the complexity of the Gravenstein's larger than life flavor with our well balanced Ultra Premium White Balsamic Vinegar from Italy for a delectable culinary symphony. And as always... All natural, No artificial flavors, No thickeners, No added sugar, No Caramel color or dyes, No artificial flavors or added ingredients whatsoever!|
Goes well with gin in apple-tinis!
|Floral, sweet, and slightly herbaceous, our Lavender Balsamic captures the essence of this ancient flower. Pair with chicken, use in vinaigrette, over ice cream, and with fresh fruits and berries.|
This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy.
Lavender provides a unique flair to meat seasoning, including beef, pork, chicken, and fish. Whether you prefer meat seasoning that is spicy or sweet, in the form of a rub or a marinade, cooking with lavender adds special flavor that is tasty and aromatic.
Herbs de Provence, Our Organic Butter for creamed potatoes, or your stir fry.
|Our maple balsamic has the taste of fresh syrup straight from New England maple trees.|
Drizzle on waffles, pancakes and muffins for a new taste treat or roll goat cheese in walnuts & cranberries, cut into 1 in. sections and drizzle our maple balsamic vinegar over the roll and enjoy.
Organic Butter, any protein, especially pork loin as a marinade and it caramelizes beautifully.
|Zesty and savory, our Neapolitan Herb Dark Balsamic has just the right amount of acidity to shine in a multitude of culinary Applications. Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage. It will boost your next salad, marinade or BBQ to the next level. And as always... All natural, No artificial flavors, No thickeners, No added sugar, No Caramel color or dyes, No artificial flavors or added ingredients whatsoever!|
|Our light and crisp Peach Balsamic is a traditionally crafted white balsamic with a pleasant punch of ripe summer peaches.|
Adds a unique, fresh flavor to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.
Whole Fruit Lemon Olive Oil and great on a mixed green salad.
|This Pomegranate Balsamic Vinegar has the tartness of the pomegranate, making it slightly sweet and slightly tart.|
Enjoy it on salads, in desserts and in sauces, or marinades.
Whole Fruit Lemon Olive Oil (nice on lettuce greens) or one of our premium extra virgin olive oils, such as, Hojiblanca, Cobrancosa, etc...
|The flavor of fresh picked raspberries is added to our 12-year balsamic vinegar for this year-round delight.|
Great for vinaigrette.
Fruity and spicy extra virgin olive oils such as Arbequina, Coratina or Hojiblanca.
|This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It's a wonderful way of adding aroma and taste to complement any dish.|
It adds a refreshing lift to salads, sauces, chutneys, and vegetables. This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy.
It is amazing drizzled on pork, chicken or fish. Mix equally with our Baklouti Chili Pepper Olive Oil and shake well, for a knock-out Thia Spicy vinaigrette dressing.
|SERRANO HONEY (CHILI PEPPER INFUSED)|
|Our Silver award-winning artisan Spicy Serrano Honey Vinegar is a must-have in any well-stocked pantry. It is sweet, tart, a little spicy, and made from 100% honey. This vinegar is delicious and distinct, and adds mellow spicy-honey flavor to salads, pan sauces for roasted meats, seafood and poultry, and vegetable dishes. Can be used in place of traditional grape-based balsamic vinegar. Sulfite-free!|
Our Serrano Honey vinegar is especially delicious drizzled over sliced tomatoes and fresh mozzarella cheese. Add to dressings for leafy green, potato, pasta and rice salads. Toss with sliced strawberries and a grinding of black pepper for a delicious dessert combination.
Try pairing it with our Harissa or Chipotle EVOOs for a spicy vinaigrette or marinade, also really spectacular with any of our fused Citrus EVOOs, or Toasted Almond Oil.
|Fresh lemon white balsamic vinegar. Low acidity and a surprisingly sweet flavor. Complements fish, chicken, green vegetables, and salads. Pairs well with Chipotle, Tuscan Herb, Garlic and any of our award wining extra virgin olive oils for a sweet, yet fresh, flavor.|
It will go with any of our oils and balsamic vinegars for fish, seafood, venison, or duck to tenderize the protein and add the freshness of tangy lemons.
Blood Orange olive oil, Persian Lime, Garlic, any of our oils works wonders.
|Both sour and tart, our Strawberry Balsamic Vinegar is the result of adding natural essence of strawberry to our balsamic vinegar.|
Try as a condiment on dessert dishes, such as fruit medleys, super premium vanilla bean ice cream or Greek yogurt. Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy.
Combine your balsamic - Chocolate and Espresso - and make a syrupy reduction to go over vanilla bean ice cream or pound cake. Also pairs wonderfully well with our Blood Orange & Persian Lime Extra Virgin Olive Oil to turn your salads into special treats by adding fresh strawberries, walnuts, flax seeds, blueberries, etc...
|This is genuine balsamic vinegar of Modena with Whole Fruit Tangerine Essence added. The blend of 12-year and 18-year Balsamic vinegars results in a lower acid level that is offset by the tart citrus flavor. This a customer favorite.|
Splash over duck, fish, pork or chicken. Drizzle over vanilla ice cream topped with Mandarin oranges.
Whole Fruit Blood Orange Olive Oil for "The Orange Lover", or a wonderful roasted orange chicken, great over spinach salad with cashews, sectioned tangerines and goat cheese.
|TRADITIONAL (AGED UP TO 18 YRS.)|
|Perfected in Modena, Italy, this dense, dark brown vinegar is made from the "must" of mainly the Trebbiano grape. This juice is concentrated by evaporation, and the reduction remaining is added with a "Mother" vinegar. The "Mother" is a sludge-like substance that forms on the surface of vinegar and is composed of various yeast and bacteria that cause fermentation in wine and cider. Likewise, it turns the grape juice reduction into vinegar.|
The new vinegar compound is then aged in wooden barrels, with that barrel being changed nearly every year. The wood used for barrels (such as chestnut, cherry, mulberry, juniper and oak) is also important, as it imparts its taste much in the same way that it does in wine.
Anything aged for less than 12 years is not officially traditional balsamic vinegar. The longer the vinegar ages, the more it changes. Every year in a barrel, the more moisture is removed from the vinegar. Thus, older vinegars are thicker, viscous in nature, and often syrupy. This also leaves the vinegar much sweeter than other vinegars. Our 18-Year Traditional Balsamic is simply "the best."
QUALITY IN TRADITIONAL STYLE BALSAMIC CONDIMENTO
Our Traditional Style Condimento contains less than 5% high quality, barrel aged red wine vinegar from Modena which is added to inoculate the must with pro-biotic (acetic bacteria). The rest of the volume is wholly comprised of cooked Trebbiano grape must. The must is made from grapes cultivated in the region of Modena, which are crushed and cooked in the ancient "Traditional Style" in copper kettles, within the region of Modena, Italy.
Cooking in copper kettles to caramelize the grape sugar is more than just a quaint or romantic production step. Cooking down the grape must in copper is a rare production step which makes a monumental difference in terms of the quality and authenticity of the end product. Today most producers in Italy have opted for the vastly more efficient and modern method of condensing grape juice into a concentrate utilizing the relatively new process of vacuum evaporation. The use of this technology also typically necessitates the addition of up to 2% caramel color/dye to be added to the otherwise pale, anemic white grape must in order to add a deep, rich, mahogany-brown color. This practice was recently sanctioned by Italian law to allow producers to give the end consumer a false impression that the grape must was in fact cooked and caramelized in the "Traditional Style" in copper kettles.
However, it it not legal in Italy or North America, or most other countries to add artificial color or any other ingredients to a product and not disclose them on the ingredient statement. Despite this, many retail products labeled as balsamic do contain artificial color, thickeners, and types of refined sugar which are not disclosed on the product's ingredient statement. Our Traditional Style Condimento and all of our infused dark balsamics which are made with it are certified on Third Party Certificate of Analysis to contain no caramel color, thickeners, or forms of refined sugar. It is conservatively estimated that upwards of 95% of all retail products labeled as "balsamic" do contain caramel color despite non-disclosure of it and other extraneous ingredients on the ingredient statement. If there is no traceability and guarantee via lab analysis otherwise, it is wise to be dubious. With no domestic industry in North America to protect, there is little to no interest in regulation of this product category by government. And with the most proficient third party labs that test for fraud being in Italy, adulteration is rampant in this product category. Even when the product is tested in proficient labs, it is incredibly difficult to test for caramel color as it's typically added in less than 2% by volume and requires very specific testing methods to identify it.
In relation to the artisan method which is used to produce it, our Condimento is lab certified to have an extraordinarily high minimum relative density of 1.28+ - the highest minimum measured density on file for any standard. It is measured by a third party lab in Italy and carries traceability through each batches certificate of analysis. We are extremely proud that our Condimento contains on average, a whopping 749+ grams of dried extract solids per liter - a lab measurement which speaks to the extreme loss of moisture through natural evaporation which occurs in the cooking process and also while it ages in five types of wood barrels over time. The higher the amount of dried extract solids, the more complex a balsamic will be, as we are talking about the concentration of grape solids including grape sugar, which impart flavor and make for a thicker, naturally sweeter, and more complex balsamic.
like to use these very exact and meaningful measurements and means of certification conducted by third party labs to detail quality as opposed to the often misleading, competing, and confusing Italian based categories and trade association standards such as the Leaf System, Star System, PGI, etc., And we urge you to do the same. In most cases these categories are ambiguous, romantic and hollow when drilled into. The common theme most share is that they place high value on the fact that Balsamic must be certified to come from specific regions, yet offer little to no measurable scientific, or production standards beyond geographic location. They don't speak to the nuts and bolts of what really constitutes quality in balsamic such as density, dried extract solids, process, fruit maturity and quality, must percentage, barrel system, etc..
"But what about age?", you say. Age claims are strictly illegal in Italy. Only here in North America do you see rampant, unqualified, and totally bogus age claims being made which would be prohibited if the product were being sold in the more regulated market of Italy.
With decades worth of experience driving our own balsamic standard ever upward, we are currently in the process of creating the first measurable chemical/production standard for balsamic in the North which will use good science and meaningful criteria as opposed to superfluous romance which currently places all emphasis on the idea that place dominates. It will be akin to the difference between saying I have Italian extra virgin vs. saying "here's my Fusti tag with all of the pertinent chemical parameters as detailed by my third party laboratory analysis ALONG with full traceability in terms of production method and lastly, origin certification.
This balsamic vinegar of Modena is so smooth you could sip it after dinner. Blend with any of our oils for bread dipping or salad dressing. Use it as a drizzle on aged cheeses or cured meats.
Any of our oils! Garlic Olive Oil, Tuscan Herb Olive Oil (both are great for bread dipping)! Pair with Basil Olive Oil or try on freshly baked bread or toast.
Balsamic vinegar (Italian: aceto balsamico) is a condiment originating from Italy.
The original traditional product, made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated 1046. During the Renaissance, it was appreciated in the House of Este. Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.
The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di Origine Protetta and the European Union's Protected Designation of Origin.
Balsamic Vinegar of Modena (Aceto Balsamico di Modena), an inexpensive modern imitation of the traditional product, is today widely available and much better known. This is the kind commonly used for salad dressing together with oil.
The word balsamico means "balsam-like" in the sense of "restorative" or "curative".
Commercial grade balsamic vinegar is used in salad dressings, dips, marinades, reductions and sauces.
In Emilia-Romagna, tradizionale vinegar is most often served in drops on top of chunks of Parmigiano Reggiano and mortadella as an antipasto. It is also used sparingly to enhance steaks, eggs, or grilled fish, as well as on fresh fruit, such as strawberries and pears and on plain crema (custard) gelato. Tradizionale vinegar has excellent digestive properties and it may even be drunk from a tiny glass to conclude a meal.
Contemporary chefs use both tradizionale and condimento vinegars sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos.