We've partnered with our friend Jill, over at the Robust Olive at 11160 Pleasant Ridge, Little Rock, to offer her top 3 olive oils and top 3 balsamics. And when you purchase your oils and vinegars along with your bread flours...you'll be helping two small business at one time!
You're at home making delicious bread, well, you need the oils and vinegars to go with it!
Plus, these items are perfect for flavoring up all of your favorite dishes, from Salmon to Salad and anything in between.
Traditional Style Balsamic Condimento, The Robust Olive's, finest grade of aged balsamic condimento is from Modena, Italy, and is produced in the Traditional Style. It is aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels.
With a 4% acidity, it exceeds Four Leaf Quality with an astonishingly high natural density of 1.28+. This spectacular density comes naturally without thickeners or added sugar, from a lengthy aging process and cooking in copper kettles. It’s exceedingly rich, complex and dense and pairs beautifully with any olive oil in our collection. Use for vinaigrettes, glazes, marinades, bread dipping, drizzling over fruit, vegetables or to marinate meat and poultry. The balsamic condimento is caramel color-free, free of added sugar or thickeners, and is naturally cooked and aged in the wood barrels of the traditional Solera System in Modena, Italy.
Playfully tart and pleasantly sweet, the Sicilian Lemon White Balsamic has a perfectly balance acidity and a crisp, lemon flavor and aroma. Fabulous with seafood, in dressings or in mixed drinks.
All Natural Aged Raspberry Balsamic Vinegar Condimento is thick, rich, perfectly balanced and dazzles with the natural flavor of fresh, ripe raspberries. Both sweet and tart, it’s perfect tossed with mixed salad greens and a little feta cheese or toasted nuts. Also enjoy paired with one of our flavored oils or as a marinade or glaze for pork or chicken.
From The Robust Olive:
The name “The Robust Olive” came after researching how Veronica Foods’ Olive Oil is produced with such precision of growing the olives to the perfect time for picking and harvesting. Timing is crucial to the healthiness and proper flavor of the oil. That young “Robust” olive that has a bit of pepperiness and bitterness means the oil has higher levels of polyphenols. Other mills will wait for the olive to mature to overripe in order to produce more oil for profitability but the polyphenol level is diminished greatly by doing that.
Polyphenols are the antioxidant and anti inflammatory agents that fight disease. One of the polyphenols present in high quality olive oil in specific, Oleocanthal, is known in the medical community as the powerhouse antioxidant/aniti inflammatory that works naturally in your body like an NSAID or Cox 2-inhibitor. Oleocanthal shows great promise in improving joint pain and is capable of killing cancer cells while leaving healthy cells unharmed.