Authentic Balsamic vinegar is a nectar, with its origins buried so far in the history of Italy , no one knows for certain when it was first made, only that it dates as far back as the Renaissance period.

An authentic balsamic can only be made in the towns and surrounding regions of Modena and Emilia, both of which are in the Emilia-Romagna region of Northern Italy . A group of experts called a consortium oversees all the production of balsamico , and all balsamic produced must meet the very strict quality standards put forth by the consortium. True balsamico is produced by individual families, most of which have been making balsamic for multiple generations.

Only certain grapes can be used, with the Trebbiano and Lambrusco grape being the most widely chosen. Our balsamic is a blend of approximately 80% Trebbiano and 20% Lambrusco.

The aging process, however, is where the grape juice turns into the nectar of the Gods. Each batch of vinegar begins aging in barrels of oak, then, after one year, is transferred to barrels of cherry, mulberry, acacia, chestnut and juniper, spending a full year in each individual barrel. This is where the juice turns into balsamico. Our family ages a minimum of 6 years, and up to 50.

Oliva Bella's balsamico is 8 years old.

This delightful treat is divine drizzled over fresh fruit, such as strawberries, blueberries, pears, cantaloupe; try it on broiled grapefruit, or grilled fresh pineapple. A bit drizzled over Parmigiano Reggiano makes the taste buds explode, or drizzle along with oliva bella olive oil over a salad of baby Arugula with pecorino and fresh fruit. Try the balsamico on shish kabobs, grilled steaks, stir fry . the list is endless. For more ideas, check out our recipe page.