My Dark Balsamic Vinegar is produced in Modena, Italy in the Traditional Style. Each of my Dark Balsamics has a 4% acidity and gets its unmistakable sweetness from cooking the grape must in copper kettles over high heat to caramelize the grape sugars. Aging the cooked grape must in a series of wood barrels for a minimum of 12 years creates a product that is deeply rich, intense and complex. No sugar, no thickening agents and no caramel color is ever added to my Dark Balsamic.
Traditional Style (IGP)
Balsamic Vinegar of Modena
My finest grade of Balsamic is aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense, making it markedly adaptable.
Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese and fresh fruit.
Top Pairings: My Traditional Style Balsamic pairs with any of my Extra Virgin or Flavored oils.
Aged Dark Balsamic
The mellow velvety richness of my Traditional Dark Balsamic Vinegar combined with a silky fig puree make this my most popular seller. Thick, ripe and bursting with fig flavor.
Uses: Finish cheese plates, perfect for green salads, enhance pan sauces and marinades, drizzle over ice cream or fruits.
Top Pairings: Any Extra Virgin Olive Oil, Blood Orange Olive Oil
My White Balsamic Vinegar is also produced in Modena, Italy in the Traditional Style. Each of my White Balsamics has a 4% acidity and gets its crisp, refreshing flavor from simmering the grape must under high pressure to prevent the grape sugars from caramelizing. Aging the cooked grape must in wood barrels adds a hint of sweetness to balance this golden vinegar's superb taste. No sugar, no thickening agents and no caramel color is ever added to my White Balsamics.
Aged White Balsamic
Clean, crisp, sweet and tart, my Cranberry-Pear White Balsamic boasts a lovely rose blush and a fruity, complex bouquet that makes it shine in a multitude of culinary applications.
Uses: The Olivette Signature Cocktail, dress fruit salads or bitter greens, pair with cheese plates, marinate and roast vegetables, glaze poultry, reduce to create a dessert sauce.
Top Pairings: EVOO varietals like Hojiblanca, Arbequina & Picual, Blood Orange Olive Oil
Aged Rosé Balsamic
Aged Rosé Balsamic
Crisp, clean grapefruit flavor sparkles against a perfect balance of acidity and natural sweetness.
Uses: Excellent in dressings, perfect paired with fennel, makes a refreshing grapefruit granita.
Top Pairings: EVOO varietals like Hojiblance, Arbequina & Picual, Blood Orange Olive Oil