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Try this aged balsamic vinegar in salad dressings, marinades, and even ice cream. This Olivewood Balsamic Vinegar has a robust flavor.\u003c/p\u003e","FullDescription":"\u003cp\u003eThis Italian balsamic vinegar is aged in oak and then finished in olivewood barrels. Try this aged balsamic vinegar in salad dressings, marinades, and even ice cream.\u003cbr /\u003eThis Olivewood Balsamic Vinegar has a robust flavor.\u003c/p\u003e\r\n\u003cp\u003eThis premium balsamic vinegar is produced by Acetaia Cattani, a fifth generation balsamic producer located in Modena, Italy. Grapes picked from the Cattani vineyard are crushed and then aged for over eight years, first in Oak followed by Olivewood barrels. The addition of Olivewood aging imparts a sweet, earthy flavor unlike any other balsamic, balancing sweet notes of vanilla with the acidity of the grape.\u003c/p\u003e\r\n\u003cp\u003ePair Cattani Olivewood Balsamic on a charcuterie board with sweet figs and gorgonzola cheese, or use as a marinade for red meats. This premium balsamic is thick and rich with a nice balance between sweetness and acidity.\u003c/p\u003e\r\n\u003cp\u003eIngredients:\u003cbr /\u003eConcentrated grape must and wine vinegar. 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This Italian balsamic vinegar is aged in oak and then finished in olivewood barrels. Try this aged balsamic vinegar in salad dressings, marinades, and even ice cream. This Olivewood Balsamic Vinegar has a robust flavor.
Pedro Ximénez Dry Vinegar has a nuanced, woody nose that gives way to full-bodied flavor with hints of roasted nuts, caramel, and prunes, and a fresh, lively acidity (6%).
It's very intense aromas are typical for the fortified wine from which it is made. The acidity proper of vinegar is very much tempered by the added of Pedro Ximenez sweet wine and its long stay in old casks.
These authentic, hand-packed, Spanish Queen Olives stuffed with pimento peppers are a perfect garnish for cocktails like a Martini or a Bloody Mary, or snack on a charcuterie board.
A thick Balsamic vinegar, balanced and with a velvety texture, is obtained after a long ripening in French oak barriques. This deliciousness matches easily with a plain summer salad and a refined gourmet recipe.
