Barrel Aged Dark Balsamic - OLO

Taste: Sweet and complex with subtle notes of raisin. 

This barrel aged balsamic is a rich blend of 80% cooked grape must and premium aged wine vinegar, blended in perfect harmony and then aged up to 10 years in small oak casks. Sun-ripened late harvest Lambrusco and Trebbiano grapes are hand selected before soft-pressing to produce the highest quality grape must. The grape must is cooked in open steel kettles to reduce the must by half, then blended with aged wine vinegar to balance the acidity, and left to ferment in small oak barrels. This traditional aging method is known as the Solera Method.

How to Enjoy: 

• Sautéing or grilling meats and vegetables.
• Drizzling over warm pasta, fruit, antipasto salads, or rice dishes.
• Dipping with your favorite vinegar and a rustic baguette.

Featured Recipes:

Creamy Polenta with Crispy Pancetta, Brussel Sprouts, and Corn

Serves 4, Prep Time - 10 minutes, Cook Time - 45 minutes
Recipe courtesy of Olivelle

Toppings-

• ½ lb Pancetta

• ½ lb Brussel Sprouts

• ½ cup Corn

• 2 Tbsp PizzaOlio Infused Olive Oil

• 1 Tbsp Barrel Aged Dark Balsamic Vinegar

• 1 tsp Roasted Garlic Sea Salt

Polenta-

• 3 cups Milk

• 3 cups Water

• 2 Tbsp Bruschetta Dried Herb Blend

• 1 cup Yellow Cornmeal

• 3 Tbsp PizzaOlio Infused Olive Oil

• ½ cup Cheddar Cheese

• 1 tsp Roasted Garlic Sea Salt

• Barrel Aged Dark Balsamic Vinegar, to finish

Directions-

• Preheat the oven to 400F and line a baking sheet. Add pancetta to the baking sheet in an even layer and cook until crispy, about 20 minutes. Remove from the pan, let cool, then chop into bite sized pieces.

• Cut off the bottom of the brussel sprouts and separate all the leaves. Add brussel sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with oil, vinegar, and salt. Cook until brussel sprouts are crispy, about 15 minutes.

• In a pot over medium high heat bring milk, water, and Bruschetta to a boil. Whisk in polenta, reduce heat to low, and cover. Cook for 20 minutes stirring every few minutes to prevent sticking or burning. Remove from the stove and whisk in olive oil, cheese, and salt.

• Add polenta to a bowl and top with pancetta, brussel sprouts, and corn. Finish with a drizzle of barrel aged dark balsamic.