From Olives to Oil

Vintage Balsamic Vinegar


Incredibly thick, rich, and sweet, our signature Vintage Balsamic Vinegar has been aged in oak, Juniper and other hardwood casks for years, concentrating its flavor complexity.  This delicious vinegar may be used over aged cheeses like Gouda or cheddar, creamy Brie, cured meats or ripe fruits for a simply elegant appetizer.  Use it to caramelize your onions.  Combine it with your favorite FROM OLIVES TO OIL EVOO, Dijon mustard, salt and pepper for a fantastic Balsamic vinaigrette.  Drizzle it directly over heirloom tomatoes and fresh mozzarella topped with torn basil leaves.  Mix it with an FROM OLIVES TO OIL flavor-infused EVOO and FROM OLIVES TO OIL House Blend Seasoning  and you have created your own marinade for beef, pork or poultry.  Use it as you would a liqueur in your favorite dessert.  Finally, sprinkle on ripe strawberries, add freshly cracked black pepper and top your favorite ice cream.  Simply divine!  6% acidity.


Chocolate Balsamic Dipped Strawberries

  • 1 c. bittersweet chocolate (60%) finely chopped
  • 3 Tbsp. heavy cream
  • 1 Tbsp. FROM OLIVES TO OIL Vintage  Balsamic Vinegar

Place chocolate in heat-proof glass bowl.  Bring heavy cream to a simmer and pour over chocolate. Let stand 1 minute.  Whisk until smooth.  Stir in balsamic vinegar.  Dip fresh strawberries in chocolate and place on a parchment-lined baking sheet.  Set aside to harden.

Chocolate Balsamic Truffles

  • 8 oz. bittersweet (60%) or semisweet chocolate, finely chopped
  • ½ c. heavy cream
  • 1 Tbsp. plus 1 tsp. FROM OLIVES TO OIL Vintage Balsamic Vinegar

Place chocolate in heat-proof glass bowl.  Bring heavy cream to a simmer.  Pour over chocolate and let sit one minute.  Stir to combine.  Stir in Balsamic vinegar.  Place in refrigerator until firm enough to handle.  Roll into balls; then roll into chopped toasted pecans or sweet cocoa powder.