 Apollo
Olive Oil introduces its own, one-of-a-kind Balsamic.
Gianni is from a little
Italian town south of Mantua, just one hour’s drive from Modena,
where balsamico was invented seven hundred years ago. He knows from
personal experience how traditional, aged balsamico tastes, and how
it is classically used in Italian cuisine – as an elixir capable of
enhancing and perfecting the flavor of foods.
In keeping with Apollo’s
goal to support our local economy, he searched for years for a
genuine balsamic made in California. Eventually, he found a good
local source, visited the manufacturer and was especially pleased
with one particular product, made properly, from the unfermented
juice of California grapes. Still, it wasn’t like the real thing he
knew from Italy. Then, as luck would have it, the perfect blending
wine showed up on our very doorstep. With these 100% California
ingredients, he has created a condiment that lives up to his
memories, and emulates the finest products found in Italy.
In fact, our balsamic
shows very well in blind tastings with premium imported products. It
has a thick, dark brown color, with the delicious aromas of sweet,
oak-aged wine that has gone delicately vinegary. The condensed,
sweet-sour flavors linger – just like a traditional balsamico.
We are excited to share
this specialty with you at half the price of similar imported
products.
(Like an older,
full-bodied red wine, our balsamic condiment may throw off some fine
crystals as it continues to age. This harmless sediment is the
unrefined cream of tartar used in baking.)
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Time-honored
ways to use traditional Balsamico, and Apollo’s balsamic condiment
Balsamico, which is much
less vinegary than a real vinegar, tastes complex and luscious. To
preserve these characteristics, it is best added at the end of
cooking, or as a condiment to finish a dish. Used sparingly, it
enhances flavors without overpowering them.
Common uses include:
as the finishing
touch on seafood
deglazing a skillet
after sautéing to make a fabulous meat sauce
drizzled over
steamed or roasted vegetables
as a secret
ingredient in salad dressings or marinades
In the fine restaurants
of Modena, you can find the classic balsamic salad:
Thin celery slices,
covered with a layer of fresh porcini mushroom slices, and topped
with paper-thin Parmigianino shavings – salted and dressed just
with balsamic – no oil. A few flakes of fresh truffle may garnish
the dish, if you’re especially lucky!
Some traditional uses are
more unusual:
Fresh strawberries
are classically dribbled with balsamic and sprinkled with sugar.
Balsamico, sipped
from tiny liqueur glasses after dinner is a cordial that helps
digestion.
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According to fundamental
rules, which are the result of a very long tradition, balsamico
should be one of the last ingredients of a recipe. In cuisine, it is
widely used:
As a dressing for
vegetables
To finish roasted or
grilled meat and fish
As a specialty
dressing for salad
Our true balsamico has
been made out of must (the unfermented juice) from 100% California
grapes. This vinegar, which is not really a vinegar, is a genuine
elixir capable of enhancing and perfecting the flavor of foods, from
the most elaborate to the simplest, most rustic dishes.
Here are two of Gianni’s
favorite ways to use Apollo’s balsamic:
Sauté steaks, deglaze
the pan with a little balsamic, reducing it to a tasty, thick sauce.
While preheating the oven
to 350 ◦F, sprinkle Portobello mushrooms with Apollo
balsamic, Mistral, and salt. Bake a few minutes for a wonderful side
dish.
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