Organic Vinegar and Organic Oil
The Aromatic Base for Salads, Dressings and Marinades
Sometimes, just two ingredients can define an entire dish: a cold-pressed vegetable oil and a full-bodied vinegar with mild acidity and natural flavour. Thanks to their gentle production process, cold-pressed oils such as olive oil, rapeseed oil or linseed oil from organic farming can retain considerably more of their original flavour than refined varieties. Vinegar provides the necessary balance: mild and fruity in apple cider vinegar, rich and sweet in balsamic vinegar, and clean and sharp in white wine vinegar. Together, oil and vinegar form a flavourful base for dressings, marinades and a wide range of hot dishes.
Which Oil Is Suitable for Frying and Which for Finishing Dishes?
Refined oils with a high smoke point, such as sunflower or rapeseed oil, as well as specially produced heat-resistant olive oils, are suitable for frying because they can withstand higher temperatures without burning. Cold-pressed virgin oils, such as extra virgin olive oil or linseed oil, develop their flavour when used in dressings or added after cooking, as they are sensitive to intense heat. If virgin oil is heated excessively, its delicate flavours quickly dissipate. Unfiltered olive oil burns quickly when heated and can develop a bitter note.
What Does “Cold-Pressed” Mean for Olive Oil?
Cold-pressed means that the olives have been processed mechanically without the addition of heat. As a result, more flavour compounds are retained than in heat-treated olive oils. The term “extra virgin” also refers to a legally defined quality category under EU marketing standards for olive oil. Refined oils, by contrast, undergo chemical or thermal processing that alters their flavour and some of their components.
What Is the Difference Between Balsamic Vinegar and Wine Vinegar?
The main difference lies in the production process. Balsamic vinegar is made from reduced grape must, while wine vinegar is produced by fermenting wine into acetic acid. This gives balsamic vinegar a sweeter flavour and thicker consistency, whereas wine vinegar is noticeably sharper and thinner. Not all balsamic vinegar is the same. A distinction is made between Aceto Balsamico di Modena PGI and Aceto Balsamico Tradizionale PDO. The former is the commonly used variety for everyday cooking. Tradizionale PDO is aged in wooden barrels for several years and has a more intense flavour. Aceto Balsamico di Modena is a protected geographical indication that guarantees its origin in the Italian provinces of Modena or Reggio Emilia.
Does Olive Oil Become Milder over Time or Continue to Mature?
Unlike wine, olive oil does not continue to mature after bottling. During storage, its flavours change as a result of natural oxidation. Bitter, peppery and fruity notes may gradually become less pronounced, making the oil taste milder over time. Anyone who prefers a more intense flavour should therefore consider how quickly the oil will be used and choose a smaller bottle if necessary.
Tip: How to Store Olive Oil
Store oil in a cool, dark place and keep it tightly sealed, for example in a dark cupboard or enclosed pantry rather than directly next to the cooker. This helps it stay fresh for longer, as light and heat accelerate oxidation and the resulting loss of flavour. Virgin, cold-pressed oils are more sensitive to these factors than refined oils.
