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 - 750 ml / 25.4 oz
30.00
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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. 

 

Fig

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

 
Strawberry - 750 ml / 25.4 oz
30.00
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Strawberry

Aged Dark Balsamic

Natural essence of strawberry blended with our Traditional Balsamic, results in a combination of sweet, sour and tart that is truly delicious. 

Uses: Create a vinaigrette for arugula salad with strawberries, feta and toasted walnuts, top ice cream and strawberry shortcake, add to sangria for a burst of flavor. 

Top Pairings: EVOO varietals like Hojiblanca, Picual or Arbosana, Blood Orange Olive Oil, Persian Lime Olive Oil

 

My White & Rosé 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.

 
Cranberry-Pear - 750 ml / 25.4 oz
30.00
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Cranberry-Pear

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

 
Rosé - 750 ml / 25.4 oz
30.00
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Rosé

Aged Rosé Balsamic

Made from the Pinot Nero grape variety, my Rosé Balsamic highlights just about everything you enjoy about rosé wine. It's bright acidity and soft, subtle aromas of strawberry, watermelon and raspberry balance notes of minerals and slate. 

Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling or reduced to top cheese plates and fresh fruit. 

Top Pairings:  My Rosé Balsamic pairs with any of my Extra Virgin or Flavored oils. 

 
Grapefruit - 750 ml / 25.4 oz
30.00
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Grapefruit

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