Isn’t balsamic vinegar really the best companion for olive oil?
Balsamic vinegar has become quite popular in recent years here in the U.S. If you think about it, you might become curious how supplies have kept up with the U.S. demand – but that’s another story. For your use, we recommend finding a balsamic vinegar equal in quality to your olive oil and using it sparingly, with the same attention to pairing that you give to other components of your meal. True balsamic vinegar is held in high regard by Italians, used by the drop and only on specific dishes, such as Bistecca alla Fiorentina and Parmegiano-Reggiano salad. To add a soft acidity when dressing salads with olive oil, experiment with Meyers lemon juice, or with a mixture of an off-dry white wine and your usual vinegar. Back to top.
