Extra Virgin Olive Oil vs Balsamic Vinegar
When these two delicious ingredients come together, it’s a celebration for our tastebuds! They create a clean, delicious option for salad dressing, marinades, and an overall finisher to many dishes.
As wonderful as they are together, they couldn’t be more opposite, especially in the way they are made.
Olive Oil: Pure Extraction
EVOO is made by physically extracting the oil from the olives. The olives are harvested early in the season, meaning they are mature but not overly ripe. Immediately after the olives are picked from the tree, they are cleaned and crushed into a paste. With as little heat as possible, the paste is pressed to release the oil, which is separated from water and solids, then filtered. To receive the maximum health benefits and flavor, olive oil is best consumed soon after harvesting.
Balsamic Vinegar: Aged Fermentation
Balsamic vinegar is created by fermenting and aging grape must. Grapes are crushed and cooked down to a syrup, or must. The must ferments and acidifies then it’s aged in barrels for years, sometimes decades. The key is transformation—flavors intensify, sweeten, and mature.
Olive oil is extracted and can be immediately consumed; balsamic vinegar is cooked and must be aged. Now that we have made our delicious pair, how do we store them and for how long?
Extra Virgin Olive Oil
- After production, EVOO is most commonly stored in large steel vats for several weeks, which allows the oil to rest and settle. It is then bottled in dark glass bottles, ceramic, or metal containers.
- Olive oil must be kept in a cool, dry, dark space as heat and light reduce its vibrant flavor and nutrients.
- EVOO is best consumed within 18 months of production.
Balsamic Vinegar
- The grape must is stored in wooden barrels in an attic so that it is exposed to all seasons - hot and cold. This allows the fermentation process to occur naturally.
- Balsamic vinegar can be bottled in clear glass containers and is best stored in a cool, dry, dark space.
- Balsamic vinegar has a very long shelf life. Aged varieties can last years or even decades if stored properly.
So, olive oil is the diva of the pantry—sensitive to light, air, and time. Balsamic vinegar? The old soul that just gets better (or at least holds its own) over the years.
In the case of olive oil and vinegar, opposites really do attract! Be sure to click here to see the varieties that Fondo Gionino has to offer for both EVOO and Balsamic Vinegar. Your tastebuds will thank you!
