Good Eats: Use in place of apple cider vinegar to add a pleasant and fruity flavor to salads, vegetables, and meat. Particularly good with bold greens.
Perfect Pairs: Persian Lime Fused Olive Oil, Milanese Gremolata, Butter, and Roasted Onion & Cilantro Infused Olive Oils.
Granny Smith Apples date back to the late 1860s when they were successfully propagated by Maria Ann Smith (known as Granny Smith), in New South Wales, Australia. The apple quickly gained popularity as a great baking apple with a pleasant tartness that could be stored for long periods without deterioration of flavor of quality. It’s currently the third most popular apple in the United States.
Our Granny Smith Apple Fruit Vinegar is made with an apple purée, white balsamic vinegar, and a splash of barrel-aged apple cider vinegar. It pairs nicely with an extra virgin olive oil for use as a vinaigrette over bold greens (try adding candied walnuts and sliced apples). It’s also good for drizzling over veggies – especially root vegetables and fennel bulb – to be served alongside pork. Combine with Roasted Sesame Oil, a bit of peanut butter, and a touch of soy sauce to dress Asian-style slaw.
Balsamic Vinegar is a delicious aged vinegar, prized for its sweet-tart, concentrated flavor. We offer you the very best Balsamic Vinegars that we import directly from the rolling hills of Modena, Italy, where true balsamic vinegars have been produced since the Middle Ages.
True balsamic vinegar is not made from wine, as you might expect, but rather from pressed, un-fermented Trebbiano and Lambrusco grapes. The pressed grapes are simmered over an open flame, and reduced to a thick syrup. This sweet syrup is in turn fermented twice, then slowly aged and evaporated in a succession of smaller and smaller barrels, made from different aromatic woods. As the balsamic vinegar ages, moisture evaporates out, and the vinegar thickens and its complex flavors become more concentrated.
Balsamic Vinegar has many culinary uses, including salad dressings, dips, marinades, reductions and sauces. Try a splash of balsamic vinegar to enhance steaks, fish, egg dishes -- even fresh fruit, and on ice creams, gelati and desserts. Buon Appetito!