Aroma Olymp Organic Balsamic Vinegar

The right seasonings are essential for creating the characteristic flavours of Mediterranean cuisine. Alongside olive oil, garlic, oregano, sea salt and balsamic vinegar are among its traditional staples. Second only to salt, vinegar is considered one of the earliest seasonings and preservatives used by humankind. Its origins are thought to date back more than 4,000 years to ancient Mesopotamia, when wine left in an open vessel turned sour and gradually became vinegar. What initially appeared to be spoiled wine or grape must proved to be a remarkable discovery. Today, it is known that this process requires just four basic elements: oxygen, naturally occurring acetic acid bacteria, an alcoholic liquid and time. The preservative qualities and culinary versatility of vinegar were recognised early on. As vinegar matured, it developed more complex aromas, finer notes of acidity and greater depth of flavour.

Vinegar was also produced by the ancient civilisations of China, Egypt and beyond, but nowhere was it as widely used as in ancient Rome. It was used to season countless dishes and to preserve vegetables, meat and fish for the long winter months. It was also the main ingredient in a popular refreshing drink. Known as “posca”, this simple mixture of water and wine vinegar was consumed by soldiers and ordinary Romans to quench their thirst. Pragmatism took precedence over theory in ancient Rome. Many centuries before scientists were able to explain the antibacterial properties of acetic acid, Roman physicians prescribed vinegar for cleaning wounds and as a remedy for sore throats and digestive ailments.

With the fall of the Roman Empire, many of its civilisational achievements – such as pressurised water pipes, underfloor heating and the library system – disappeared. The art of vinegar-making, however, survived and was further developed, particularly in the Modena region. The term ‘Balsamico’, however, first appears in 1747 in the records of the cellarmaster to the Dukes of Modena. ‘Balsamico’ is derived from the Latin ‘balsamum’ and means fragrant or healing. The dukes guarded their balsamic vinegar casks as if they were state secrets: they were passed down through the family, given as gifts to selected dignitaries, but never sold. For centuries, Aceto Balsamico remained the quiet privilege of a single noble house: the Dukes of Modena and Reggio. The turning point came, as so often in European history, with Napoleon. When French troops occupied Italy in 1796, the ducal stocks were plundered and auctioned off. For the first time, this vinegar speciality from Modena found its way on a large scale to France and other parts of Europe.

What had begun as an exclusive delicacy amongst the aristocracy increasingly developed into a speciality of refined European cuisine over the course of the 19th century. However, balsamic vinegar did not experience its true international breakthrough until the 1980s and 1990s. During this period, ‘nouvelle cuisine’ (French for ‘new cuisine’) caused quite a stir. At the same time, Mediterranean cuisine was becoming increasingly popular north of the Alps. This development, however, presented chefs with new challenges. For one thing, genuine Aceto Balsamico Tradizionale DOP was still an expensive rarity. Furthermore, modern restaurants demanded absolute precision. Sauces were expected to stay on the plate and form delicate decorative lines. A thin vinegar that ran off immediately did not fit in with the aesthetics of the new starred cuisine. Consequently, chefs began to give balsamic vinegar a creamy and stable consistency by reducing it or adding thickening agents such as cornflour. This allowed balsamic vinegar to be measured out precisely, used decoratively and placed on the plate in a controlled manner. From haute cuisine, balsamic cream quickly found its way into private households, where it has since accompanied bruschetta, salads, cheese platters and grilled vegetables.

Quality balsamic vinegar is not produced in Italy alone. Greece also has a tradition of producing grape vinegar and balsamic vinegar. Its mild, sunny climate provides favourable conditions for cultivating aromatic grapes. This is complemented by the craftsmanship of Greek producers, winegrowers and vinegar makers, who create refined balsamic vinegars and grape-based balsamic vinegars.

Aroma Olymp is a Hamburg-based brand with Greek roots. This organic delicatessen company offers a delicious, colourful range of balsamic creams, from classic to fruity and aromatic varieties. Aroma Olymp’s balsamic cream with dates combines white grape must with sun-ripened dates and wine vinegar. Its velvety texture enhances both hot and cold dishes with a mild, fruity depth. The berry-like, fruity flavour of the balsamic cream with pomegranate and aronia goes equally well with salads, soft cheeses and natural yoghurt. It also makes a delicious fruity alternative to cranberries in game dishes. Aroma Olymp’s Classic Balsamic Vinegar is a wonderfully balanced all-rounder with Mediterranean simplicity. As well as balsamic vinegar and balsamic cream, Aroma Olymp also offers aromatic dips made from grilled Florina peppers. With Aroma Olymp’s authentic natural products, you can savour the Greek way of life and bring the pure flavours of Mediterranean cuisine into your home.