Fig Balsamic vinegar 250ml

Product Information

Our classic range of balsamics are made from our thinner, younger Classic Balsamic Condimento, where as our Reserve range are made from our thicker, richer and more intense Reserve balsamic vinegar.

Whether partnering cheese or topping ice cream you will produce incredible results, whatever the meal. Made using fresh herbs and fruits they grow themselves in the abundant orchards and gardens of the Disisa estate, the ingredients are handpicked only hours before they are submerged into their freshly pressed, extra virgin olive oil. Our flavoured balsamic vinegars are some of our very best selling products and they are unique and exclusive to The Gift of Oil.

In this recipe, I used Balsamela from Acetaia San Giacomo, which is a Balsamic vinegar made with apples. Made with luscious thick fig extract blended with balsamic vinegar, it adds rich caramel and fig flavours to both sweet and savoury dishes. It’s the 'fig-tastic' sweet and fruity flavor without any added sugars that make this Fig Balsamic a treat for both your palate and waistline.

Now if only the farmers market accepted credit cards, then we’d be in serious fig and debt gluttony. ReModena Fig Dressing is the result of a marvellous combination of barrel aged balsamic vinegar, Figs, wine vinegar and cooked must. I used this for salads, making sauces for meals (especially great with pork but also works well with beef), and even drizzled over some vanilla ice cream.Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in USA. Simply select which flavours you would like to get to know from our impressive collection of delicious olive oils and stunning balsamic vinegars and take advantage of the BIG SAVINGS on offer! They were the authors of the first documented recipe for the production of Balsamic Vinegar and are the custodians of the most extraordinary existing cask reserve, composed of invaluable century old barrels.

Giuseppe Giusti and his family select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet.

You will also need a skimmer to remove the foam that will rise to the surface while boiling the figs. Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in the USA. Each guest can place a slice of the foie grass on a slice of savory brioche, plain bread or pain d epice and a small teaspoon of fig jam on top. We think the flavours are well-balanced; we can taste the figs and the cinnamon and we like the chilli kick. Seventeen generations of his family have been producing high quality balsamic vinegar since 1605 and have won numerous prizes (including 14 Gold Medals) over the centuries.

We work with the Verrini family to test and refine new flavours; a process that can take several years.This rich balsamic blend is perfect for braising short ribs, meat marinades, or adding a fresh new twist to cheese plates, vinaigrette dressings, fresh fruit, and creamy gelato. Wonderful on its own or when mixed with one of our olive oils (3 parts oil to 1 part balsamic) as a salad dressing or as a yummy dip with fresh bread. To serve the balsamic fig glaze with the foie gras, place a small amount into a bowl and bring it to the table.