Vinegar & Oil in its best expression
According to Greek legend, the goddess Athena planted in the contest with Poseidon a young olive tree, for the Benefit of mankind. Its fruits should be the human life necessary food, light source, medicines and beauty products.
The oldest discovered olive culture is over 3000 years old and was discovered on the island of Crete. Known for a lively Oil trade during the ancient. Such as wine and olive oil so the vinegar has a very long history. The oldest jug of vinegar dated back to the earliest Egyptian dynasties (about 5000-6000 BC).
The Tradition of vinegar production lies not only in the refinement and preservation of food, but also in the pharmaceutical application. For example, Hippocrates recommended to connect the sores with vinegar-soaked envelopes, and vinegar in all types of respiratory complaints. In the middle ages, vinegar was also used as a disinfectant against the plague. The scientists Lavoisier and Pasteur-ventilated container a portion of the vinegar secret.
Olive oil of the highest quality
Today in Europe there are over a hundred different varieties of olives. They differ in shape, size, color, and taste. In General, the olives are harvested in the months of September to December. Decisive for the quality of the Oil is the correct time of harvesting, the harvesting method and the careful and gentle processing of the olives. The olive cultivation is concentrated in the Mediterranean, and in particular the countries of Italy, Spain and Greece.
The terms “Extra Virgin” (English), “Vierge Extra” (franz.), “Extra virgin” (in Italian), “Virgen Extra” (Spanish) or “Extra Virgem” (Portuguese) correspond to the German “Native olive oil Extra”, and indicate the highest level of quality for olive oil.
The designation “extra-Virgin olive oil Extra”, that the Oil was produced without any chemical additives, cold pressed from freshly harvested, flawless olive.The finest olive oil, low cholesterol, rich in vitamins A and E and essential minerals such as calcium, sodium or Magnesium. The high content of Vitamin E delays the aging process of the body’s cells. Furthermore, the olive oil is said to be a protection against heart attack and arteriosclerosis.
For the good kitchen: Aceto Balsamico
Balsamic vinegar is dark, concentrated and thick. It has a distinctive aroma of spices, herbs and honey with subtle notes of aromatic wood. Its taste is somewhat sweeter and softer than other types of Vinegar. Hence the Name “balsamic vinegar”. The calorie content is about 26 kcal per 100 ml is very low. Vinegar stimulates due to the intake of enzymes, the digestion and the Absorption of nutrients. It is surprising that vinegar more vitamins than lemon.
Vinegar & Oil to soften and enrich the fine taste of salads, and finish it at the same time. Fresh vegetables more appetizing is yet. You Refine, even grilled meat. When handling in the kitchen, you should make sure that the vinegar as well as Oil will always be kept sealed air-tight and dark. In principle, the vinegar is balsamic indefinitely.