The Southern Olive Is Proud To Announce...
Our Traditional Aged Up To 18 Year Dark Balsamic Condimento and all of our infused dark balsamic products made from it are caramel color-free!
Today we are proud to be one of the few companies in the world to offer a truly color-free product. It is estimated that upwards of 95% of all retail product labeled as "Balsamic" boasting a deep black-brown color derives its darkness not from cooked down, caramelized grape must, but instead from a food dye known as Caramel Color. This food dye is typically added in less than 5% by volume to give pale grape juice concentrate the appearance of being cooked and naturally caramelized in the Traditional Style. Its sole purpose is to add color, as it does not contain any sugar. It is odorless, flavorless, and contributes no density, thickness, or viscosity. In fact, it is impossible to detect its presence without a laboratory analysis. And with Italian Consortium law permitting it to be used in balsamic production, it is used with wild abandon. Caramel artificial coloring can be toxic to your health and many times is not gluten free.
The Trebbiano grape must used to make our Traditional Style Condimento is cooked in copper kettles over an open wood fire in the "Traditional Style". This time honored method of making balsamic naturally thickens and deeply caramelizes the grape sugar which turns a rich, dark mahogany-brown. This method of production also adds the unmistakable complexity and richness which our product is known for. These sought after attributes cannot be achieved when grape juice is vacuum evaporated to concentrate it. The vacuum method of evaporating grape juice is the current industry standard for balsamic production. However, this modern commercialized method generates a pale, anemic grape juice concentrate the color of straw, which must be heavily "doctored" to even remotely resemble true balsamic. More often than not, this results in copious amounts of dye, thickeners, and distilled vinegar or wine vinegar being added to give a semblance of authenticity.
Studies have concluded that including some vinegar in your diet may improve your blood sugar and helps with glycemic control, lowers your blood pressure by reducing the hardening of arteries, also known as atherosclerosis. Balsamic vinegar has also been known to lower the “bad cholesterol” aka “LDL” and has many other health benefits. With balsamic vinegar, a little goes a long way. Use 1 tablespoon or less when adding balsamic vinegar to salad dressings, sauces or even soups. A 1-tablespoon serving of balsamic vinegar has only 14 calories. The same size serving also contains a negligible amount of fat and less than 3 grams each of carbohydrates, including sugar. To keep your salads low-fat and low in calories, consider dressing your vegetables with only balsamic vinegar. You get the flavor punch with less fat and calories than if you used an oil-based salad dressing.
How should I store balsamic vinegar?
Like with many food products, keep it away from light and heat. Your balsamic vinegar should be stored in a dark cool, location. If you’re using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you’re using them for sauces, marinades, and reductions, store them in a cupboard. The shelf life of balsamic vinegar should be between 3-5 years but according to vinegar experts, vinegar never spoils and can last indefinitely.
What are the health benefits of balsamic vinegar?
Balsamic vinegar contains powerful antioxidants called polyphenols, which fight cell damage and boost energy. The antioxidants found in balsamic vinegar destroy the free radicals and as a result, protecting your cells from destruction. The balsamic vinegar has also been seen to slow the process of your cells aging.
Anti-inflammatory properties from the antioxidants help with:
- Fighting Cancer
- Normalizing blood pressure
- Stabilizing cholesterol
- Reducing Risk of Heart Attacks
- Regulating blood sugar thus improving Diabetes
- Acting as a Natural Pain Reliever
- Reduces frequency of headaches caused by chronic inflammation
- Improving Digestion and controlling
We strongly recommend finding a flavor you like and just pouring 2 tablespoons and drink it like a nutritional supplement if you don’t plan on adding it to a recipe that day.
Q: What are the nutrition facts for Balsamic Vinegar?
One tablespoon of Balsamic Vinegar contains 20 calories, 240mg sodium, 5g sugar, zero fat, and zero cholesterol. All natural, Certified Gluten-free, Organic, Kosher, No artificial flavors, No thickeners, No added sugar, No Caramel color or dyes, No artificial flavors or added ingredients whatsoever!