Fresh-Pressed Olive Oil Club
News Page 42

The Olive Oil Hunter News #61

Posted on by The Olive Oil Hunter

Leek and Cheese Frittata Recipe, Spotlight on Leeks and Potassium and Making the Mind-Body Connection

We’re excited to be getting back to holiday celebrations. If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in the kitchen! You’ll see that it has only a pinch of salt, to cut back on sodium, a health goal for almost all of us. But did you know that at the same time we need more potassium? I’m listing the top sources. I’m also sharing an important finding on the mind-body link—it’s timely because people who feel down around the holidays will really benefit if they take steps to boost their mood.

Leek and Cheese Frittata

  • Leek and Cheese Frittata Leek and Cheese Frittata

    If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in the kitchen! You’ll see that it has only a pinch of salt, to cut back on sodium, a health goal for almost all of us. 

    Ingredients

    • 6 eggs
    • 2 ounces Parmesan cheese, grated
    • 1 teaspoon butter, softened
    • 2 tablespoons milk
    • 2 tablespoons of extra virgin olive oil
    • 1 large leek (the white and some of the tender green part), sliced
    • Pinch of coarse salt

    Directions

    Step 1

    In a bowl, whisk the eggs, cheese, butter, and milk. Heat a frying pan, add the oil, and sauté the leek slices until softened, adding the salt as they cook. Pour the egg mixture into the saucepan, and cook over medium heat until firm.

    Step 2

    Cover the pan with a lid, remove from heat, and let stand for 10 minutes. You can serve it hot or at room temperature. If you’d like to prepare it ahead by an hour or so, leave the lid on.

    Yields 4 servings

Healthy Ingredient Spotlight: Cilantro

Healthy Ingredient Spotlight

Fall in Love with Leeks

Leeks are the unsung hero of the allium family. They look like overgrown scallions (I’ve grown leeks that are too big to fit in the fridge!), so their appearance puts some people off. But if you’ve never cooked with them, now’s the time to discover their wonderful sweetness—they’re far sweeter than onions. Roasted in the oven with a drizzle of olive oil, they make a filling side dish, and they add richness to other recipes, such as puréed vegetable soups. Just one or two go a long way.

Leeks have a great health profile, too—high in vitamin K, plus good amounts of vitamins B6 and C and the minerals copper, iron, and manganese.

When shopping for leeks, look for those with long white/pale green sections free of any yellowing. Though showy, the dark green tops must be discarded—they’re too bitter to eat. The leeks should feel firm to the touch yet somewhat pliable. Leeks will stay fresh for up to two weeks in your fridge, but keep them loosely wrapped in plastic to preserve their moisture content. 

Healthy Kitchen Tip: No-Bowl Marinade

Healthy Kitchen Nugget

How to Quickly Prep Leeks

Leeks do require careful rinsing because the soil they grow in tends to collect within the layers. Here’s how: Cut off the roots and the tops, and then cut the leeks in half lengthwise. Working on one half at a time, splay the layers under running water almost as though you were shuffling a deck of cards. If you have one, the sprayer of a kitchen faucet is excellent for getting between the layers. If you want to be extra thorough or you’re slicing the leeks into rounds for the frittata recipe, place them in a large bowl of water and swirl them around to release grit. Blot the leeks with paper towels if you’ll be sautéing them.

For Your Best Health: Is It Time to Join a CSA?

For Your Best Health

Putting the Spotlight on Potassium

We know that eating too much salt is a health risk, but there’s another mineral important to consider: potassium. According to a study presented at the American Heart Association’s virtual Scientific Sessions and published in the New England Journal of Medicine, higher sodium levels, lower potassium levels, and a higher sodium-to-potassium ratio all were associated with a higher risk of heart disease. Potassium is vital because it helps lower blood pressure by lessening the effects of sodium.

“We hope these important findings, together with consistent results from randomized trials, will speed up implementation of sodium reduction policies that will benefit the public by helping reduce the risk of cardiovascular disease,” said lead author Yuan Ma, MD, PhD, a research scientist in epidemiology at Harvard T. H. Chan School of Public Health in Boston.

Health authorities recommend getting about 4,700 mg a day of potassium and keeping salt under 2,300 mg (under 1,500 mg if you already have high blood pressure). One simple step is to read nutrition labels—they must now list amounts of potassium along with sodium. Of course, some of the best sources are fresh fruits and vegetables, which don’t have labels, so downloading a nutrient guide on your smartphone will help you keep track. Top foods are potatoes with the skin, white beans and other legumes, fish and shellfish, spinach and other leafy greens, tomatoes, bananas, cantaloupe, dates, nectarines, oranges, and avocados as well as milk and yogurt, according to the Cleveland Clinic. It typically takes three or more of these foods every day to meet your needs—while bananas are known as being high in potassium, one banana has only a tenth of the recommended daily amount.

Fitness Flash: Feeding Your Brain Through Fitness

Fitness Flash

Making the Mind-Body Connection

I love exercises like yoga and tai chi because they get you moving while they benefit your headspace as you breathe and focus on the movements. A recent article by New York Times personal health reporter Jane E. Brody provides more support for tapping into mind-body practices like tai chi, especially during stressful times. While we know that physical health issues take a mental toll on us, the link works in the opposite direction as well: Living with a mental illness can cause physical problems. The article mentions a 2017 study published in Psychiatry Investigation that investigated the effects of anxiety and depression on physical disorders. They found that having anxiety was associated with the incidence of heart disease, depression was associated with the incidence of asthma, and having both anxiety and depression was associated with eyesight problems, cough, asthma, hypertension, heart disease, and gastrointestinal problems. 

This time of the year is filled with happiness for many, but it can be distressing or sad for others. Make sure you make the time to try a mind-body technique to stay emotionally balanced. And if you are grappling with depression or anxiety, reach out to your doctor or even a helpline and give yourself the gift of healing.

Get More Recipes In Your Inbox!

The Olive Oil Hunter News #60

Posted on by The Olive Oil Hunter

Balsamic Vinaigrette and Filet Mignon Alla Modena Recipes, Spotlight on Balsamic Vinegar, Enjoying Aceto Balsamico and The Best-Dressed Salad

Vinegar Essentials, Part III

My travels over the past 20 years introduced me to exquisite vinegars that were not available here, and I’d always load my suitcases with enough bottles to last until my next trip. The judicious addition of a specific type of vinegar can raise the taste profile of a dish in a unique way, adding complex and deep flavors—and that’s why my most recent culinary quest was to bring artisanal vinegars to you and share my vinegar expertise to elevate your cooking as these vinegars have elevated mine. The quintessential vinegar is balsamic, but seeing that word on the label isn’t a guarantee about what’s inside. Here’s what you need to know before you buy, along with two of my favorite recipes.

Balsamic Vinaigrette

  • Balsamic Vinaigrette Balsamic Vinaigrette

    This vinaigrette must be in your repertoire. It can also be made in a blender or food processor: Pulse all ingredients except the olive oil for a few seconds (the machine can mince the garlic for you), and then, with the machine still running, slowly add the olive oil through the opening in the lid/top until the mixture is blended. (You’ll find that a vinaigrette with honey will quickly emulsify and create a thick dressing.) For deeper flavor, add more vinegar, one teaspoon at a time.

    Ingredients

    • 1 teaspoon honey
    • 2 tablespoons balsamic vinegar, such as Barili Exclusivi Condimento
    • 1 teaspoon Dijon mustard
    • 1/8 teaspoon fine sea salt
    • 1/8 teaspoon finely ground black pepper 
    • 1 small garlic clove, peeled and minced
    • 1/4 cup extra virgin olive oil

    Directions

    Step 1

    In a medium mixing bowl, whisk together the honey, balsamic vinegar, mustard, salt, pepper, and garlic.

    Step 2

    Add the oil and whisk continuously until the dressing is emulsified.

    Yields a scant 1/2 cup

Filet Mignon Alla Modena

  • Filet Mignon Alla Modena Filet Mignon Alla Modena

    This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.

    Ingredients

    • 3 tablespoons all-purpose or white whole-wheat flour
    • 1/2 teaspoon each fine sea salt and freshly ground black pepper
    • 4 6-ounce filet mignon steaks, about 1-1/2 inches thick 
    • 2 tablespoons extra virgin olive oil
    • 4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
    • 1/2 cup beef stock 

    Directions

    Step 1

    Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.

    Step 2

    When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.

    Step 3

    Spoon equal amounts over each steak and serve.

    Yields 4 servings.

Spotlight on Balsamic Vinegar

Spotlight on Balsamic Vinegar

More than Modena on the label

In Italy, the pinnacle of vinegar is aceto balsamico di Modena. Modena, which is the name of both the city and the province, is within northern Italy’s Emilia-Romagna region, known for luscious food—Parmigiano Reggiano cheese, Parma ham, and true balsamic vinegar. It’s my favorite eating region in the country. In fact, my wife, Meghan, and I first toured Modena a few years ago on our honeymoon as part of a food-centric road trip. 

True balsamic is made only from Lambrusco and Trebbiano grapes. But “balsamic” has, over the years, become an everyday term, and most people have probably never tasted real balsamic vinegar.

Just as sparkling wines can only be called Champagne if they come from the Champagne region of France, aceto balsamico di Modena can only be called that if the balsamic is completely made within the region. Preserving the tradition of balsamic vinegar and guaranteeing its quality was easier to do until about 50 years ago, when balsamic vinegar making went from being a cottage industry to mass production. These days, there are many products labeled “balsamic,” but the quality varies dramatically. The most exquisite and expensive is called aceto balsamico tradizionale DOP and is made exclusively of the must (all parts of the grapes are used). It must be aged for a minimum of 12 years. Extravecchio balsamic is aged 25 years minimum, which explains why a small bottle can cost hundreds of dollars. 

Aceto balsamico di Modena IGP is made only from must and wine vinegar and aged in wooden barrels for at least two months, but there are huge variations in its production. It can be made in an artisanal way, aged in small barrels for as long as three years (or more), or made the industrial way in tremendous barrels and with the bare minimum of must, which results in a product that lacks the quality and taste of a finely crafted vinegar.

The classification condimento all’aceto balsamico di Modena IGP, or “condiment with balsamic vinegar of Modena,” gives producers the freedom to craft a vinegar that goes beyond strict IGP or DOP requirements—that’s what I chose for my new collection. My 15 Barili Condimento “All’Aceto Balsamico di Modena IGP” blends together two prized vinegars: aceto balsamico di Modena IGP Goccia Oro (“Golden Drop”) and a high-quality condimento. It’s named after the number of barrels used in its aging process—the more barrels, the higher the density and the greater its character. I liken it to when vintners create a cuvée, taking wines from various barrels to create a finished product that is greater than the sum of the parts. 

Food Pairings: Enjoying aceto balsamico

Food Pairings

Enjoying aceto balsamico

Because the finest balsamic vinegar is rich and sweet, just a few drops will enhance just about every food, from a risotto to a charcuterie plate to berries and ice cream. I like to pair it with fruitier extra virgin olive oils and mature and fresh cheeses, from Parmigiano Reggiano to mozzarella; cured meats like prosciutto, speck, and salami; tomatoes with a sprinkling of Maldon salt; a composed salad of goat cheese, pine nuts, and honey, or of feta, watermelon, and arugula; cooked vegetables and fish, beef, lamb, and egg dishes; and strawberries, pineapple “carpaccio,” vanilla ice cream, and flourless chocolate cake. Except for the tradizionale, which should never be used in cooking, balsamic vinegar can withstand some heat, but use it judiciously, adding it at the very end of a recipe, such as a risotto, and then top each serving with a few more drops.

Healthy Ingredient Spotlight: The best-dressed salad

Healthy Kitchen Nugget

The best-dressed salad

To maximize taste when making salads, prep your greens by rinsing and drying them in a salad spinner—dressing coats them better when they’re dry, and it won’t be diluted by water clinging to the leaves. Rather than simply pouring vinaigrette over your salad, mix it in with two forks or tongs to really “dress” the greens. Also, keep in mind that vinaigrettes aren’t just for salads; drizzle them over roasted vegetables and cold meats and use them in place of mayonnaise as a sandwich spread. Vinaigrette will keep for up to a week in the fridge—just shake well or whisk as needed before using it.

Get More Recipes In Your Inbox!

The Olive Oil Hunter News #59

Posted on by The Olive Oil Hunter

Olive Oil and Scrambled Eggs with Peppers and Feta Recipe, The Benefits of Olive Oil for Beauty and The Anti-Aging Benefits of Olive Oil

Olive oil has a rich history not only as a delicious food but also as an anti-aging, health and beauty booster, dating back thousands of years. Scientific research is just beginning to unravel exactly how its nutrients work to keep the cells in your body young—younger than your chronological age. Here’s what we know so far. Plus: my favorite breakfast to power up your day.

The Benefits of Olive Oil for Beauty

The Research: International Journal of Molecular Sciences: “Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.” 

Molecules: “Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties.”

A recent article in Town & Country magazine highlighted how celebrities from Sophia Loren to Jennifer Lopez have tapped into olive oil as their go-to beauty enhancer. J.Lo has even created an olive oil-based skin care line. A report published in the journal Molecules on the healing power of certain plant oils offers a technical explanation of why olive oil works well in beauty formulas and why it may enhance your skin: “…olive oil provides a safe and stable emulsion delivery system. The antioxidant activity of olives makes them a candidate for moderating the effects of the aging process on the skin by limiting biochemical consequences of oxidation.” Simple translation: It seems to help guard against the ravages of the environment.

Another report, this one in the International Journal of Molecular Sciences, offers more detail on olive oil’s wealth of nutrients: “More than 200 different chemical compounds have been detected in olive oil, including sterols, carotenoids, triterpenic alcohols, and phenolic compounds. Hydrophilic phenols are the most abundant antioxidants of olive oil. The phenolic contents have antioxidant properties higher than those of vitamin E. In fact, these phenolic compounds and their antioxidant activity exhibit anti-inflammatory properties when olive oil is included in regular diet. Unsurprisingly, olive oil has been used as a skin product and hair cosmetic for a long time in several cultures.”

Lab studies have found that olive oil has wound-healing properties, possibly because it helps ease inflammation and may stimulate skin reconstruction. But it’s important to say that, when it comes to the benefits of applying it to your skin, much fewer studies have been done compared to how it helps when part of our diet.

The Anti-Aging Benefits of Olive Oil 

The Research: Nutrients: “Dietary Polyphenol Intake Is Associated with Biological Aging, a Novel Predictor of Cardiovascular Disease: Cross-Sectional Findings from the Moli-Sani Study.”

Advances in Nutrition: “Plant-Rich Dietary Patterns, Plant Foods and Nutrients, and Telomere Length.”

Nutrients: “Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018.”

How olive oil might promote youthful skin isn’t as clear as how it promotes a youthful body. I’m fascinated by the science of biological aging vs. chronological aging, the idea that your diet and lifestyle can keep your body younger than your birthday would suggest. According to the first of two Nutrients studies that I’m sharing, that benefit of olive oil stems from its polyphenols, and the most effective way to get them is by following the Mediterranean diet. As the researchers wrote, “A Mediterranean diet is traditionally rich in foods that are major sources of polyphenols, naturally occurring bioactive compounds that are the most abundant antioxidants in the diet. Prior work showed that a healthy diet, such as a Mediterranean diet, is associated with decelerated biological aging. Our group recently reported evidence that subjects with high adherence to Mediterranean diet are on average almost 1 year biologically younger than their chronological age, as compared to those with low adherence.” 

They explained that “decelerated,” or slowed, biological aging is a “novel predictor of cardiovascular disease risk, possibly through mechanisms that go beyond their antioxidant activity. In addition to being powerful antioxidants, polyphenols also possess anti-inflammatory properties, and their role in the prevention and treatment of various diseases linked to oxidative stress or inflammation, such as cardiovascular disease, has been extensively reported. Also, polyphenol-rich diets are favorably associated with bone mineral density; in particular, high consumption of extra-virgin olive oil, a major source of polyphenols, leads to lower risk of osteoporosis-related fractures.”

How can polyphenols account for so many of the benefits of olive oil? According to research published in Advances in Nutrition, it could be their protective effect on telomeres. Those are the DNA sequences at the ends of our chromosomes—think of them as protective caps. “Telomere length is considered to be a biomarker of aging; shorter telomeres are associated with a decreased life expectancy and increased rates of developing age-related chronic diseases,” the authors wrote. “Telomere length decreases with age and varies considerably among individuals. Moreover, telomere attrition is accelerated by oxidative stress and inflammation. Studies suggest that telomere attrition is modifiable, as substantial variability exists in the rate of telomere shortening that is independent of chronological age…variability may be partially explained by lifestyle practices, including dietary patterns.”

Many foods of the Mediterranean diet have polyphenols and other healthful plant compounds, and this variety also makes it a delicious way of eating. Yet extra virgin olive oil is a real standout. When several experts convened in Jaen, Spain, in May 2018 to discuss the research on the benefits of olive oil and its components, they came to this fascinating conclusion, published in another report in Nutrients: “The preeminent features of the Mediterranean diet have been agreed upon and…the use of olive oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties…substantial evidence is accruing to support the widespread opinion that extra virgin olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.” That’s the science of soil management and crop production, meaning choosing olive oil is good for the planet, too.

Olive Oil and Scrambled Eggs with Peppers and Feta

  • Olive Oil and Scrambled Eggs with Peppers and Feta Recipe Olive Oil Scrambled Eggs with Peppers and Feta

    My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and we’ll have it for brunch or even supper if the day has gotten away from us. Peppers and feta are delicious additions—experiment with various cheeses and veggies to make this dish your own.

    Ingredients

    • 2 tablespoons extra virgin olive oil, plus more for drizzling
    • 1/2 red bell pepper, stemmed, seeded, and diced
    • 1/2 green bell pepper (or hot pepper if you’re adventurous), stemmed, seeded, and diced 
    • 4 large eggs, beaten
    • Coarse kosher or sea salt
    • 2 ounces crumbled feta cheese
    • Freshly ground black pepper, for serving 

    Directions

    Step 1

    Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low.

    Step 2

    Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with the feta and drizzle with additional olive oil. 

    Yields 2 servings.

Get More Recipes In Your Inbox!

The Olive Oil Hunter News #58

Posted on by The Olive Oil Hunter

Pork Chops with Apple Balsamic Vinegar and Capers and Shrub Coolers Recipes, Spotlight on Apple Balsamic Vinegar, and Pairing Vinegar with Your Fresh-Pressed Olive Oils

Vinegar Essentials, Part II

The next vinegar I want to introduce you to is one you may never have heard of, much less experienced, but the bouquet and taste are exquisite: apple balsamic vinegar. Fruity yet with a richness reminiscent of a traditional balsamic, this vinegar is so versatile that it can star in an aperitif syrup called a shrub as well as in a main course. And I’ll also show you how to pair various vinegars with Fresh-Pressed Olive Oil Club offerings so you can to all the benefits of olive oil in even more delicious ways.

Pork Chops with Apple Balsamic and Capers

  • Pork chops with tomatoes and capers Pork Chops with Tomatoes and Capers

    This Mediterranean-style dish is cooked on the stovetop in a single pan and creates a rich, tomato sauce. 

    Ingredients

    • 1/4 cup white whole-wheat or all-purpose flour
    • 1 teaspoon each coarse sea salt and freshly ground black pepper
    • 6 pork chops, each about 1/2-inch thick
    • 4 tablespoons extra virgin olive oil
    • 4 garlic cloves, minced
    • 1/3 cup balsamic vinegar
    • 1/3 cup chicken stock, homemade or low-sodium store-bought
    • 1 28-ounce can diced tomatoes with its juice
    • 4 tablespoons capers

    Directions

    Step 1

    Combine the flour, salt, and pepper in a pie plate. Heat a frying pan large enough to hold the chops (if necessary, you can cook the chops in batches). Once the pan is hot, add the olive oil and quickly coat both sides of each chop in the flour mixture, shake off any excess, and add to the pan. Sauté 5 minutes on each side or until browned. 

    Step 2

    Transfer the chops to a dish. Add the garlic to the pan and sauté slightly, then deglaze the pan with the vinegar. Add the tomatoes along with their juice, the broth, and the capers, and briefly bring to a boil.

    Step 3

    Add back the chops, reduce the heat to a simmer, and cook until the chops are cooked through and register 145°F on an instant-read thermometer, about 10 minutes more. 

    Yields 6 servings.

Shrub

  • Apple Balsamic Shrub Cooler Shrub

    Shrub is an old-fashioned sugar and vinegar syrup that’s having a renaissance. Enjoy it as a fabulous twist for Bellinis and mimosas. For a nonalcoholic alternative to lemonade and other coolers, pour two tablespoons over crushed ice in a tall glass and fill with seltzer. Add a jigger of gin to turn it into a variation of the classic Tom Collins.

    Ingredients

    For the shrub:

    • 8 ounces fresh fruit, such as blackberries or peach chunks
    • 1 cup sugar
    • 3/4 cup Gölles Apple Balsamic Vinegar

    For each aperitif:

    • 4–5 ounces sparkling wine, such as prosecco or champagne 
    • Berries or lime slice for garnish

    Directions

    Step 1

    To make the shrub, mash the fruit into the sugar in a glass measuring cup or bowl, cover, and put in the fridge overnight. The next day, mix in the vinegar and chill again for a few hours. Strain the mixture into a clean jar or small pitcher, pressing on the fruit to extract as much juice as possible. Taste and add more vinegar for tartness or more sugar for sweetness. Because the vinegar acts as a preservative, the shrub should last for weeks in the fridge.

    Step 2

    To make each aperitif, pour two tablespoons of the shrub into a champagne glass and top it off with sparkling wine. Garnish with berries or a lime slice. 

    Yields enough shrub for 4 to 6 drinks depending on the fruit.

Spotlight on Apple Balsamic Vinegar

Spotlight on Apple Balsamic Vinegar

A delicious modern-day creation

Much newer than most other vinegars, apple balsamic was invented just 27 years ago by Alois Gölles Jr. in Riegersburg, Austria. I’ve been a fan since I first tasted it in 2012, and it’s not hyperbole to say that Alois created a vinegar the likes of which the world had never seen.

Back in the late 1950s, his father, Alois Gölles Sr., switched from raising animals to being one of the first farmers in the area to cultivate apple trees and then black currants. Alois Jr., who runs the business today, literally grew up in the orchards. He initially created fruit wines, juices, and spirits, but had a revelation after a trip to Italy in the early ’80s, during which a cellar master told him about balsamic vinegar. “I then went to Modena, Italy, much like a tourist, to see the acetaias and learn about the process. I thought about doing something similar in Austria, but that was not possible because I wasn’t a wine grower, but an orchardist,” Alois said. “Since we were already working with apples and other fruits on wine and schnapps, it occurred to me to try a balsamic vinegar from apples.” 

He also had the foresight to use heirloom apples that had almost been forgotten. Varieties such as Maschansker, Ilzer Weinler, Rosenapfel, and Bohnapfel are sourced from just 30 or 40 small orchards in the region, some with just 10 to 20 apple trees, all chosen for their special characteristics. He also makes it a point to get every apple from each tree for a perfectly well-rounded taste. 

The fruit is first sorted and washed, then crushed and pressed into juice. Next, the juice is cooked in copper vessels for 24 hours to reduce it to a quarter of its original volume, which intensifies the flavors. The two-step fermentation process happens in big stainless-steel vats, after which the vinegar is moved into small oak barrels and aged for at least eight years, creating exceptional sweetness, a mild tartness, and a wonderfully strong aroma. I just love this unique Austrian artisanal vinegar!

Healthy Ingredient Spotlight: Enjoying apple balsamic vinegar

Food Pairings

Enjoying apple balsamic vinegar

This vinegar gives a delicious twist to classic salads like caprese with its mozzarella, tomato, and basil; spinach, blue cheese, and walnut; and fruit-based salads. Pair it with pork dishes, grilled fish, carpaccio, goat cheese, pâtés, and terrines. Just a few drops brighten savory dishes, especially oven-roasted root vegetables, as well as sweet panna cotta-type puddings and vanilla ice cream. Use it for deglazing and making a quick reduction—add some butter and you have an amazing sauce for steak. 

Fitness Flash: Pairing vinegar varieties with your fresh-pressed olive oils

Healthy Kitchen Nugget

Pairing vinegar varieties with your fresh-pressed olive oils 

While I don’t believe in any hard-and-fast rules, I do like using milder vinegars with milder oils so that one doesn’t overwhelm the other. If you’re using a fruitier mild olive oil from the Fresh-Pressed Olive Oil Club, pair it with apple balsamic. If you’re using a bold selection, go with a bold vinegar like red wine vinegar. Think about the foods on the plate, too. If you’re making a salad with bitter greens, add sweetness with a balsamic or sherry vinegar. If you’re making a chopped salad with provolone and salami, use red wine vinegar to balance the richness of the meat and cheese. I also like to combine vinegars for a vinaigrette with great complexity—use half balsamic for sweetness and half red wine vinegar for tartness along with your extra virgin olive oil. 

Get More Recipes In Your Inbox!