Our 18 Year Traditional Balsamic is our finest balsamic vinegar from Modena, Italy. Produced in the traditional Modena style and aged up to 18 years in chestnut, oak, mulberry and ash barrels. Very diverse; thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it will pair well with one of our olive oils in a salad dressing. This is a customer favorite. The low acidity of our 18 Year Traditional Balsamic vinegar makes it pair extremely well with our sweeter oils and with sweet foods.
Asparagus and Cheese Omelette with Wild Mushroom and Sage EVOO
- Old World Olive Press 18 Yr Traditional Balsamic
- Old World Olive Press Wild Mushroom and Sage EVOO
- 2 or 3 Eggs (per serving)
- Swiss Cheese
Par-boil or microwave the asparagus until just cooked. Reduce balsamic by half, reserve.
Break one serving of eggs into a bowl and scramble with a fork. Add a dash of cold water and continue to beat the eggs until mixed. Heat olive oil in an omelet pan. Put the eggs into the pan and cook until just set. Place three asparagus spears in the eggs with some cheese. Fold the omelet into a plate and serve with a balsamic drizzle.
Baked Chicken with Dijon and Balsamic Vinegar
- 1 (3 1/2- to 4-pound) chicken — cut up or bone-in chicken parts, as desired
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Rubbed sage
- 1/2 teaspoon Dried rosemary
- Salt and pepper — to taste
- 2 tablespoons Old World Olive Press Balsamic vinegar (18 year or Red Apple)
- 1 tablespoon Old World Olive Press Olive oil (Hojiblanca)
- Garlic powder, to taste
Preheat oven to 400: F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar ,then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. Serves 4
Caramelized Onion & Balsamic Bruchetta
- 6 tablespoons Old World Olive Press extra-virgin olive oil, any, divided
- 2 large onions (about 2 pounds), peeled, halved, and thinly sliced
- Fine sea salt
- 18 Year Traditional Balsamic to taste
- 4 slices grilled or toasted bread f1eur de sel and freshly ground
- Black pepper
Heat 4 tablespoons of the oil in a large skillet over high heat until it trembles, becomes aromatic, and easily coats the bottom of the pan. Add the onions and turn the heat to very low. Sprinkle with salt. Cook the onions uncovered, stirring occasionally, until they are the color of a polished mahogany table, about 1 hour. They will shrink dramatically. Transfer onions to a bowl and cool. Add balsamic vinegar drop by drop until the flavor of the onions is complex but not vinegary. Brush the bread with the remaining 2 tablespoons oil. Put a generous pile of onions on each slice of bread. Add a few grindings of pepper.
Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet with a lasting flavor. You can prepare them ahead, if you wish. The intensity of balsamic vinegar varies; add it drop by drop until it imparts a complexity to the onions, but not enough so they taste of vinegar.
Pork Loin and Moo Shoo Stir Fry Sauce
- 1/3 Cup Spicy Curry Mustard
- 2/3 Cup any sweet BBQ sauce
- 1/3 Cup Old World Olive Press 18 Yr Traditional Balsamic
- 1/3 Cup Old World Olive Press Basil Olive Oil
Place pork roast in crock pot, add sauce and cook. Use Chinese vegetables and saute until warm, add rice as a side.
1½ lbs. flank steak
1 tsp. sea salt
½ tsp. freshly ground black pepper
1 Tbsp. OWOC EVOO, any
3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar
Pat steak dry; salt and pepper both sides of steak. Heat 1 Tbsp. EVOO in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for five minutes each side for medium rare (depending on thickness of steak).
Transfer steak to a cutting board and let rest for 10 minutes. Holding knife at a 45° angle, cut steak across the grain into thin slices. Transfer to plate and drizzle with balsamic vinegar and EVOO.
Bacon Wrapped Figs with Balsamic Glaze
12 large dried figs
1/3 cup OWOC 18 Year Traditional Balsamic
1/2 cup port cooking wine
1/2 lb. bacon
Combine balsamic and wine to create marinade, divide and reserve half. Marinate figs in half of the marinade for 24 hours. In a small sauce pan, reduce the remaining marinade over medium heat. Remove figs from marinade and wrap with bacon. Cook at 350° F for 40 minutes.
1/3 cup OWOC EVOO, any
3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar
3 Tbsp. sour cream, yogurt or mayonnaise
1 tsp. Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 small shallot, cut into chunks
Combine all ingredients except shallot in a blender and blend. A creamy emulsion will form in about 30 seconds. Taste, add additional balsamic 1-2 tsp. at a time until balance tastes right to you. Add shallot and pulse until shallot is minced within dressing.