Ancient Trees Olive Oil & Balsamic Vinegar & Cruet #36370

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IWA Exclusive! Ancient Trees Olive Oil & Balsamic Vinegar & Cruet (P/N 36370). Grown and pressed in northern California, our premium extra virgin olive oil and thick balsamic vinegar are gorgeously bottled for gifting - but make sure you start by gifting yourself!

Premium Extra Virgin Olive Oil
Ancient Trees olive oil retains its grassy green hue from its source - a blend of early harvest Arbequina and Arbosana olives, 100% California grown. The olives are picked and pressed when they are green to ensure a richer, fruiter tasting olive oil. Within hours of picking, the olives are pressed to capture a distinctive freshness that distinguishes our premium olive oil. Serve using our lightweight glass cruet, and refill easily with our stainless funnel, all included in this extraordinary bundle.

18-Year Barrel-Aged Balsamic Vinegar
Ancient Trees dark balsamic vinegar is barrel-aged up to 18 years using the Solera method. The all-natural product is imported from Modena, Italy, and contains no added sugars, caramel coloring or thickeners. Barrels are exceptionally old and usually made out of oak, cherry, chestnut, ash or juniper. Over the years, the flavors and aromas of the different types of woods are absorbed by the vinegar, resulting in a delicious, sweet, thick and rich balsamic vinegar with less than 4% acidity.

Lightweight Glass Cruet
Recreate the ambiance of your favorite Italian restaurant with this lightweight glass cruet, made from borosilicate glass. Separate glass are designed to hold the olive oil and balsamic vinegar.

Ideas for how to use the oil and vinegar include:.
  • Classic vinaigrette for green salads and vegetables
  • Add depth to sauces and soups
  • Splash the vinegar over fresh strawberries
  • Dip with a crusty baguette
Capacity: 375 ml each bottle.
Cruet Capacity: Olive Oil 10 ounces, Vinegar 1.5 ounces
We searched extensively to find this California extra virgin olive oil and barrel-aged balsamic vinegar. You will not be disappointed!
  • Premium extra virgin olive oil 
  • Barrel aged balsamic vinegar
  • Grown and bottled in California
  • Olive oil is picked while olives are still green, for maximum freshness and flavor
  • Vinegar is barrel-aged for up to 18 years 
  • Glass cruet with cork stoppers
  • Stainless-steel funnel for easy refill
  • Dip with a crusty baguette, splash on salads or use in cooking
  • 375 ml per bottle
Brand: Ancient Trees

Size: 2 1/4w x 2 1/4d x 13 1/2h (in)

Capacity: 375 ml (12.7 ounces) per bottle

Cruet Capacity: Olive Oil 10 ounces, Vinegar 1.5 ounces

Material: Glass
 
What is the Solera Method of Aging Balsamic Vinegar?

White and dark balsamic vinegar can perk up everyday meals, beverages and even desserts. This all-natural product, imported from Modena, Italy contains no added sugars, no caramel colouring or thickeners.

Balsamic Vinegar from Modena is a very distinct vinegar that roots back to ancient Roman times. Instead of using wine like other Italian vinegars, the product is obtained by using the cooked juice of the grape, known as the “must”.

The balsamics are produced using the Solera method, a process for aging liquids by partial blending in such a way that the finished product is a fusion of ages, with the average age gradually increasing as the process continues over many years.

The process begins with cooking the juice of high quality Trebbiano, Lambrusco, or Sauvignon grapes over an open wood fire until a brown, syrupy liquid with a noble grape smell is obtained. The cooked juice is then placed in exceptionally old wood barrels usually made out of oak, cherry, chestnut, ash or juniper.

Each barrel holds a progressively smaller volume and is left open to allow for evaporation. The barrels are then stored in an attic where seasonal climate changes determine the promptness of fermentation.  

The juice is then aged up to twelve years following the Solera method. According to this method, as a portion of the vinegar evaporates, each barrel is topped off with younger vinegar from the previous barrel. This method calls for the continuous and consequent topping up of the cooked must into the next smaller barrel so each year the new must is blended with the one from the previous year.

Over the years, the flavors and aromas of the different types of woods are absorbed into the vinegar. The result of this aging process is a delicious, sweet, thick and rich balsamic vinegar with a unique and complex character.

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