How do I use Fresh Harvest balsamic?

Our balsamic vinegar is a healthy, sweet & acidic addition to any food! Check out our Balsamic Tips & Tricks for ideas! In addition to making vinaigrette, your imagination is your only limitation in using our nutritious and fabulous Balsamic. Add them to sauces for new taste dimensions. Zigzag over cheeses, vegetables, meats, fruits, or deserts. Use them as a marinade for meats. A few drops in soda or a cocktail! Check out our Recipe Blog for more ideas!

What's the difference between DARK and WHITE balsamic?

Real balsamic is made from common white grapes found in Northern Italy. These grapes are slowly cooked down into a ‘must’ – whole clusters, stems, seeds, etc. White balsamic is not cooked down as long, thus the sugars don’t caramelize. This makes them less sweet and a tad more acidic than their dark counterparts. They are aged in both wood casks and stainless steel tanks, which reduced coloring. Dark balsamic is cooked down longer, until the sugars caramelize, which produces the darker color, thicker texture and sweeter flavor. They are aged exclusively in wood casks which also contribute to their dark color.

How is Fresh Harvest balsamic vinegar different than other balsamic?

Simply put, our balsamic vinegar products are real, true balsamic. The vast majority of balsamic available in the world is adulterated with large amounts of cheap wine vinegar, coloring, flavorings and thickening agents – such as high-fructose corn syrup and these additives are left off the labels. Our Balsamic is 97% Grape Must. The balsamic vinegar available at Fresh Harvest is from the oldest and most respected family consortium in Modena, Italy. All of our balsamic is aged 12-18 years. Our dark balsamic’s very low acidity of 3% is a function of the ‘grape must’ being naturally cooked down and aged in various woods, without the addition of anything else. Unlike the many “balsamic-like” products on the market which claim to be true balsamic and/or from Modena, most distributors actually lie on their labels. Many of these impostors are not from Modena and their ‘balsamic” is comprised almost wholly of poor quality wine or distilled vinegar, thickeners, colors, artificial flavors and syrups. The density and complexity of our true balsamic is a testament to the fact that it’s made in Modena, Italy, and in the “traditional style” from high quality ‘grape must’, cooked over an open wood fire – which is then aged using the Solera System. Our family consortium in Modena is the last consortium left which still practices this ancient and exacting method of production. Once our clients taste our balsamic they instantly know they’re tasting the ‘real deal’. Our Balsamic vinegars have 10-15 calories per tablespoon, are low on the glycemic index and contain no sodium or additives. The term “balsamic” stems from the Latin root “healing balm” and was used as a medical elixir by the ancient Romans. The healing aspects of balsamic are many – including providing probiotics, antioxidants and low glycemic sugars.

How do I use Fresh Harvest oils?

Our Fresh Harvest Olive Oils are a healthy, nutritious food. Check out our Olive Oil Tips & Tricks. You can saute’ or fry nearly anything in our oils (smoke point is 425 degrees). Use them instead of vegetable, canola or other oils for a healthy, lower fat addition to your diet! Check the Pairing Section of our website for some recommended vinaigrette pairings. Basically you are limited only by your own imagination and tastes on how you use a vinaigrette! Bake with them. Cook with them. Sauté with them. Finish dishes with them. Simply drizzle an EVOO over any pasta, top with some cheese and you have a wonderful meal without the heavy sauces. Sauté meats and veggies with our oils for simple to prepare meals that are packed with flavor. Check out our Recipe Blog for more ideas!

What is the different between fused, infused, and ultra-premium extra virgin?

All of the olive oils we offer meet the “ultra-premium” certification, which is more stringent than USDA organic. Extra Virgin describes the first press/cold press of the freshly harvested fruit, and follows a rigorous standard of many other variables to be called an EVOO including acidity levels, taste and other chemical measures. Our fruit is harvested and crushed within 6 hours. Sometimes our family supplier harvests early or late, to maximize flavor and/or phenol content. (There are additional grades of olive oil, which most consumers find surprising. Buyer beware! Many of our clients are shocked to discover most of the olive oil sold in the USA is ‘light’, ‘extra-live’ and ‘pure’ olive oil.) Fused olive oil, also known as agrumato in Italy, is made by crushing ripe olives with other whole fresh fruits, herbs, spices, or even vegetables. For example, in the harvest season beautiful, mature citrus fruit is picked at the peak of ripeness, split in half and then thrown in with the olives. The olives and fruit are then crushed simultaneously. The ratios of olive fruit to other fruits, herbs, spices or vegetables can vary but is sometimes as much as 1:1. Infused olive oil (like fused oil) is made with fresh fruits, herbs, spices or vegetables – but which do not ripen on the same timeline as the olive fruit. These are then steeped in an ultra-premium extra virgin olive oil under vacuum pressure for 6-8 hours. The finished product is carefully crafted to ensure a maximum infusion. For example, in the case of garlic (which ripens prior in the season to olive fruit), the garlic bulbs are very lightly crushed and steeped in one of our UP EVOO’s under vacuum pressure. The results are similar to fused olive oil, but the method differs.

How is Fresh Harvest ultra-premium extra virgin olive oil different than other olive oils?

Simply put, our products are “real” and of the highest quality in the world. All grades of olive oil imported into the United States are not regulated by the FDA. The vast majority of these products are adulterated and/or intentionally mislabeled. Consistent independent testing has revealed the vast majority of imported olive oil labeled and sold in the USA as “Extra Virgin” is fake – consisting of mostly cheap seed or Canola oil. Industrial grade chlorophyll and other chemicals are then added to these impostors which provide coloring and grassy flavors. Powerful International lobby groups participate in deceptive practices and the adulteration of olive oil is rampant worldwide. Nearly all extra virgin olive oil sold in the USA is either completely fake and/or is of a subpar quality referred to in Europe as ‘lampante’ or ‘lamp oil’…which is not fit for human consumption. Our ultra-premium extra virgin olive oils are literally the freshest and finest in the world. Our UP (Ultra-Premium) certification is more stringent than USDA Organic. Fresh Harvest seeks out high biophenol olive oil from our supplier which provides some of the highest level of phenol antioxidants available in the world. Through our suppliers we work directly with farmers in both Hemispheres to ensure Fresh Harvest is always providing our clients the freshest, most nutritious ultra-premium extra virgin olive oil in the world….all year long. We post the harvest date, country of origin and chemical testing results with all of the ultra-premium extra virgin olive oil we offer clients. Our UP-EVOO exceeeds USDA Organic standards and is not micro-filtered or over processed and provides our clients some of the finest tasting and highest nutritional olive oil found anywhere. Our olives are harvested and crushed within six hours. This level of consistent quality is virtually non-existent in the world’s olive oil marketplace. Through family owned suppliers we work with farmers in both Hemispheres. Most of our olive oils from Spain, Italy, Greece, Portugal, California, Chile, Argentina, Australia, South Africa and Tunisia.

5th pressing of fruit = “100% Pure” Olive Oil

Italy rightfully calls this grade of olive oil “Lampante” or “lamp oil”. It is sold abundantly in the United States and third world countries as a food and a substitute for extra-virgin olive oil, but nothing could be farther from the truth. “Pure” olive oil uses harsh chemicals and heat to extract the last bit of oil from the olives. This grade of olive oil is not fit for human consumption!

4th pressing of fruit = “Extra Light” Olive Oil

Sold almost exclusively in the United States and third-world countries, this fourth pressing of the fruit is nearly completely nutrient deficient and uses heat, pressure and chemicals to extract more oil from the already pressed olives. The labeling makes it sound as if it has even fewer calories. It has transfats and we consider it toxic.

3rd pressing of fruit = “Light” Olive Oil

Disguised as a reputable product, “Light” olive oil is sold around the world as an alternative to Extra-Virgin. This third pressing of the fruit (or created from inferior and rotting olives) uses heat and pressure to extract more oil from the already pressed olives. Very limited on nutrients and the labeling is disguised to make it sound as if it has fewer calories than other olive oils. It contains transfats and in our opinion is not fit for human consumption.

2nd pressing of fruit = “Virgin” Olive Oil

Virgin Olive Oil (or second pressing) is sold mostly in Europe and elsewhere as a cooking oil.

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Check out Citiscape article on our new Roger’s shop!

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Balsamic has many health benefits!

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