15% Off Saratoga Olive Oil Coupon | May 2024

What is balsamic vinegar?

In Italy there is strict regulations to differentiate between TRADITIONAL BALSAMIC VINEGAR and the commercially made, inferior product. Sweet Trebbiano white grapes produced in and around the area of Reggio Emilia and Modena, Italy form the base of the world’s only true balsamic vinegar. The grapes ripen on the vine for as long as possible to develop their sugar. The juice, or “must”, is pressed out of the grapes and cooked in copper kettles.  Balsamic vinegar is aged in the “solera” style method in the attics of vintners where acetic fermentation begins from naturally present bacteria. The vinegar slowly oxidizes and is reduced naturally over time. The vinegar is transferred into progressively smaller barrels each year. The vintner will blend each year’s production to create a complex balsamic.  You will notice that their vinegar has the perfect balance of sweetness and acidity from the grapes and complexity from the wood the vinegar is aged in.

How far in advance to my event should I place my favor (60ml bottle) order?

If you are ordering decorated bottles they suggest allowing them 6 weeks to order and prepare your favors.  If you are ordering undecorated favors, 4 weeks allows them plenty of time to stock and prepare the product that you choose.

I had an extra virgin that I loved, but I can’t find it on the go website. Will you carry it again?

Every 6-8 months they sample the newly harvested oils from different countries.  They then decide which oils they will choose to complete their line-up of delicate to robust options.  Every year the productions offer them new surprises.  Their staff is well trained to suggest to you an oil that is reflective of the style of extra virgin that pleases you.

Is your extra virgin olive oil first cold pressed?

Their extra virgin olive oils are produced using the modern technology of centrifuges to separate olive pulp, water and oil. Traditionally, olive mass was first pressed through fiber mats (first cold press) and then subsequently heated water was introduced for further extraction on the same mass (second press). Today, centrifuges provide an oxygen deprived environment for quick, single step extraction preserving the freshness of the fruit.