$14.00 – $26.00
Aged for 18 years, and hand-picked from Modena Italy, this amazing balsamic vinegar has an acidity level of 4% and a sweet and full-bodied flavor.
Our unique quality artisan 25* Balsamic Vinegar of Modena Italy is made using time-honored traditions. The process begins with careful selection of the Lambrusco and Trebbiano grapes. The grapes are pressed, and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about% of the original weight. The liquid is then decanted into wooden barrels and left to transform into this beautiful rich dense balsamic vinegar.
Quantity discounts on Olive Oil and Balsamic Vinegar. For both 250 ML and 500 ML Sizes, discount applied at checkout, applies to mix of products.
6-11 Bottles: Save .50/bottle
12+ Bottles Save $1.00/bottle
Description
Broccoli Salad with Traditional Balsamic Vinegar
Mix together in a bowl:
4 c. very small broccoli pieces
4 strips bacon, cooked and crumbled
1/2 c. dried cranberries
1/4 c. minced red onion
Combine ingredients below and pour over salad
1/3 c. Calolea Olive Oil
1/4 c. Calolea Traditional Balsamic Vinegar
2 tsp. sugar
1/4 tsp salt and pepper
Kale and Delicata Squash Nourish Bowl
Serve each person’s nourish bowl in a large bowl.
Layer the ingredients in this order:
Lundberg’s Wild rice blend (cook a 1/4 c. dried rice per person)
Chopped kale, massaged with Blood Orange Olive Oil
Roasted delicata squash (see below)
Chevre goat cheese with cracked pepper, crumbled
Toasted Walnuts
Dried Cranberries
Creamy Balsamic Dressing
1/2 cup olive oil
2 Tbsp Caloloea Balsamic Vinegar
2 Tbsp mayonnaise (could use tahini or veganaise) 1/2 tsp sugar (optional)
1 Tbsp lemon juice
2 tsp mustard (french’s brown)
kosher salt and pepper to taste
How to Roast Delicata Squash
Wash it since you’ll be eating the skin!
Cut off both ends and cut down the center (the long way).
Scoop out the seeds
Cut into thin slices. They’ll look like half moons. Cut them thinner if you prefer them a bit crunchier.
Make sure they’re all even thickness so they cook at the same speed.
Toss with Caloloea Extra Virgin Olive Oil, sprinkle with salt and pepper and then roast at 425°F until it’s crispy looking!
