Good Eats: Brush over grilled fish, marinate chicken, and add to any light sauce. Toss with potatoes and roasted or grilled vegetables for a light, tangy dressing.
Perfect Pairs: Lemon, Garlic, Chipotle, and Tuscan Herb Olive Oil
Oregano Balsamic Vinegar is a sharp, white balsamic vinegar, made from white Trebbiano grapes, infused with the robust flavor of oregano to produce a truly Mediterranean flavor.
Oregano is the staple herb of Italian-American cuisine, one of the few herbs that is stronger when dried than when fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Use our Oregano Balsamic Vinegar in recipes where you would normally find oregano: artichokes, chicken, eggplant, fish, lamb, pasta salads, peppers, pizza, tomatoes, and zucchini.
Oregano Balsamic Vinegar complements a wide variety of our olive oils, including Blood Orange Olive Oil and Basil Olive Oil, producing mouth-watering vinaigrettes.
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!