Learn about balsamics
What is True Balsamic Vinegar Tradizionale?
Called the original condiment, only two areas produce true traditional balsamic vinegar; Modena and neighboring Reggio Emilia, in Italy. True balsamic vinegar is made from a reduction of pressed Trebbiano or Lambrusco grapes, and starts off with a cooked grape must: the skins, the pulp and the seeds all go into the crush, and are cooked together. This method yields an increased complexity as well as increased health benefits.
Balsamics made in Modena must use a minimum of three different kinds of wood barrels in the aging process. The resulting thick syrup, called mosto cotto in Italian, is aged for a minimum of 12 years in a battery of barrels of successively smaller sizes. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
All the Balsamic Vinegars at Salt & Olive are produced in, and imported from, Modena, Italy. The rich, aged vinegars are made from the white and sugary Trebbiano grapes that are grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there.
The balsamic’s are aged using the Solera Barrel method, using 5 different wood barrels: ash, cherry, mulberry, juniper, and oak. Our Traditional Balsamic is aged 18 years, and our flavored balsamics naturally infuse fresh flavors that combine with the 18 year balsamic to give a unique and richly complex flavor profile to any dish.
At Salt & Olive, our product carries no dye; it deepens and darkens naturally due to the barrel aging and cooking.
- Our balsamics have 0% saturated or trans fats.
- They are 100% kosher.
- Our Traditional 18-year Balsamic Vinegar is certified Organic.