Good olive oil is rated on three “positive attributes” – Fruity, Bitter & Pungent. Our Flavor Profile Meter indicates the intensity of each of these positive flavors.
Fruity
Do not mistake fruitiness for sweetness – think of flavors such as ‘nutty’, ‘green apple’, ‘ripe banana’ and ‘herbaceous’. The higher the intensity of these flavors in the olive oil, the higher the “Fruity Rating”.
Bitter
Just what you’re thinking. Bitter is bitter. Keep in mind, in the right balance with the fruitiness, it’s a very desirable characteristic in olive oil. However, when out-of-balance, bitterness can make an olive oil not very appealing.
Pungent
The peppery burn in your throat! This is a result of the level of polyphenols in the olive oil. Though technically a very pungent olive oil has more polyphenols (powerful antioxidants), it’s important to select an olive oil that you enjoy. Otherwise, those polyphenols aren’t doing anyone any good sitting in the bottle.
Birdie –
Absolutely delicious!! Surpasses all other balsamics I’ve had!
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Barb –
We grow much of our own lettuce. Living in Wisconsin, we use cold frames and row cover to extend our season. Even now in November, I am able to go pick garden lettuce. We make our own vinaigrette, and this is the Balsamic we love to use on our salads.
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Russ –
I love this aged balsamic. My favorite use is over stuffed pepperdews. I stuff the peppers with goat cheese and chopped onion. Place under the broiler about 3 minutes to brown the top. Then heat the Aceto to thicken slightly and poor over the peppers before serving.
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Joy Baisden –
I love Balsamic vinegar. I will put a dash of it on almost anything (within reason). Aceto Balsamico is by far one of the best on the market. It has a rich, full Balsamic flavor. Deep and fruity. Excellent in my book!
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