Have you encountered white balsamic vinegar in your shopping and wondered what it is? It’s becoming a very popular dressing for salads because of its health benefits, and in fact more and more celebrities are incorporating it into their diets. After all, these are people that make money by staying in shape and often need to drop pounds at a moment’s notice, so if it works for them surely it will work for normal people like us a swell right? So if you’re considering adding this as a substitute to what you normally use to dress your salads, you should inform yourself about the real Health Benefits of this vinegar.

What Is White Balsamic Vinegar?

White balsamic vinegar is vinegar that is produced from white grape concentrate (the same grapes that wine is made from) that is aged in wooden barrels for years, turning it from juice into vinegar. It’s well known for its health benefits because it is high in anti oxidants which is a well known element that prevents cancer and other health issues. It’s a very popular substitute for the normal fatty dressings that we slop on our salads to make it taste better.

The good thing about white balsamic vinegar is that it’s packed with taste but not with fat or anything else that’s bad for you. So not only can you add it to salads for obvious health benefits, you can substitute it to put on your fish and chips, chicken caesar salad and more. The vinegar will tenderize the mean, and add real flavor without any of the nasty “extras” that negate the health benefits of any dish. That means more flavor and less fat!

What Is Balsamic Vinegar – Differences Between Traditional And Commercial

It’s quite simple to transform your normal run of the mill white balsamic vinegar into an even more tasty dressing or dip, and you do that by adding olive oil into the mix. By adding three parts of oil for one part of vinegar, plus the herbs of your choice, you can transform the simple vinegar into an even more rich flavored dressing. Of course, when you’re buying balsamic, make sure that you don’t pick up the “tradizionale” version by accident because that’s actually meant for specialty cooking. Even a few drops of that will pack a punch in any meal, and typically these are used in fine dining restaurants. They have a price tag to match too, so you shouldn’t get confused!

Find out more about white balsamic vinegar and what the health ramifications are for you and your family.

The truth about white balsamic vinegar and its health benefits will surprise you!

Octopus:

I enjoy octopus immensely. Although it is very common in Mediterranean European countries, it has not received the attention here in the US. In fact, I suspect many think of it as an exotic food. But if you can get past the tentacle suction cups, you will almost certainly find octopus to be a culinary delight. It’s like many foods; you have to acquire a taste if you have not grown up eating it. I recommend using fresh octopus (buy it already cleaned and prepared) if you can get it. Some grocery stores and Asian markets carry it. I have no problems finding it here in Florida. I suggest that if you find it fresh, marinate it the same way as I did for the calamari (24 hours) and then grill it the same way. If you cannot find fresh octopus, you can use Vigo’s canned octopus (don’t grill it) as a fallback. They offer it in soy and olive oil, and it is actually quite good. In addition, I use white balsamic vinegar in the recipe. It is not as strong as the regular.

Ingredients (6 servings):

• 1 cup – marinated mushrooms, chopped
• 1 cup – marinated artichokes hearts, chopped
• 1 cup – palm hearts, chopped
• 1 cup – Calamata olives (seeds removed), chopped
• 1 cup – Spanish olives stuffed with pimento, chopped
• 4 ounces – grilled octopus, chopped (prepared like the grilled calamari )
• 1/2 pound – Genoa salami, cut into 1/2 inch cubes
• 1 7-ounce bottle – sundried tomatoes (oil drained), chopped
• 1 cup – cherry tomatoes
• 1/2 cup – feta cheese (optional)
• 1/2 cup – white balsamic vinegar (I use Alessi )
• Salt and pepper to taste

Preparation:

This is a simple and quick salad to make. Once you have grilled the octopus (marinate and grill it the same way as the grilled calamari, you can add it along with the rest of the ingredients to a bowl and mix well. You can also experiment with other ingredients including provolone and parmesan cheese. You typically serve the salad before the meal which is precisely what antipasto means in Italian.

Enjoy!

Jack Botticelli

White balsamic vinegar. What is it? Where does it come from? What is the difference? The white variety is not a traditional balsamic, but it is similar in flavor and use. Traditional and commercial balsamic vinegar is made by taking ripe grapes which are crushed into what is called a “must”, a combination of juice and skins. This must is then cooked at temperatures usually over 100 degrees Celsius. This cooking process concentrates the must and imparts much of the color that exists in a traditional balsamic. After cooking the must is aged for a period of time depending on the quality of balsamic being made. Aging can range from as little as one month to 50 years. This is one reason for the wide variety of qualities and pricing. Depending on the quality, the must is mixed with Red Wine vinegar and sometimes caramel is added for additional coloring.

The process is a bit different when making a white balsamic vinegar. It starts the same with a crushed grape must being created, but instead of cooking the must with a high temperature, it is instead pressure cooked at a lower temperature. This prevents the must from caramelizing and keeps the coloring light. Aging times also vary from producer to producer, however they rarely exceed one year for a white balsamic vinegar. Sometimes it is aged in stainless steel barrels instead of the traditional wood barrel. It is then mixed with white wine vinegar instead of red wine vinegar and no caramel coloring is added. The resulting product has a clear color and a lighter, brighter flavor.

The primary reason to choose a white balsamic over a regular is that the red color may create an undesirable appearance in the food you are preparing. The white variety is also popular when making salad dressings as it is usually not as sweet and has a milder flavor than regular balsamic. It can also be used in sauces for meat, chicken or fish or to deglaze a pan.

When you are looking for the perfect balsamic for drizzling over cheeses, fruits, or dipping with olive oil most will prefer a traditional balsamic vinegar to a white. Make sure to try a variety of white balsamic vinegars to see which one is your favorite. Give a white a try in some of your favorite recipes for a new twist.

To learn more about white balsamic vinegar, traditional balsamic vinegar and to read reviews and taste tests visit balsamicvinegarguide.com.