At Vino Italiano we love great Olive Oil and Balsamic, especially when
it is made authentically by some of our favourite wineries.
A drizzle of great Extra Virgin Olive Oil can bring a dish to life, but how can you be sure that it is what it says on the label? It's actually very hard, as EU law permits inter-country blending with inferior oil to be labelled 'Made in Italy'. Producing great EVOO is costly and time consuming and the yield per tree can be horrendously low, especially in central and northern regions. Our wineries' production of EVOO is organic, artisanal, and wholly from their land, nothing added.
Balsamic Vinegar is uniquely Italian, belonging to the regions of Modena and Reggio Emilia in Emilia Romagna. As with EVOO, Balsamic has been corrupted to become a widely available supermarket condiment made from wine vinegar, colouring and thickeners. Real tradizionale Balsamic, is made from the cooked must of Trebbiano and Lambrusco grapes, aged in a series of casks of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry and the ageing process, sometimes over fifty years, results in a rich, glossy syrup with complex flavours. Simply too good for combining with oil as a dip for bread (this never happens in Italy), try real Balsamic drizzled on grilled meats, cheese or with strawberries and cakes.