THE LEGENDARY OLIVE TREE

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Olive or Olea europea is a family of Oleacea. It is a short evergreen shrub that usually spans 26-49 ft in height. This wonderful plant is known as a native to the Mediterranean basin especially near the coastal areas. Even in countries such as Northern Iraq and Northern Iran, olive trees have spawned the areas in majority. An olive tree bears fruits which are also called “olives”. Its productivity has offered many civilizations a wealth of food and oil supply from its fruits. The stability of its production has been stringently taken into considerable amount of attention and effort for an unremitting growth of agricultural nations. A large amount of economic livelihoods are dependent to these yards of olive trees causing economic and political quarrels crippling their rivals through a direct destruction of their orchards of olive trees. Olive trees have never stopped impressing the world, through the remarkable nutritional benefits incorporated in this small shrub. It has aided the health and the lives of the Greek citizens for centuries.

Sophocles once said that olive tree is “the tree that feeds the children”. For quite a measure of time, this protagonist of the Greek culture has conquered the valleys and mountain areas of Crete. For as early as 3500 B.C, Cretans have started cultivating this immensely essential agricultural plant. A number of archaeological findings have supported such claim during the early Minoan era. Olive tree is considerably deemed as one of the oldest fruit trees that ever graced history. The rich history and culture of Olives are admirably linked to the rise and fall of the eccentric Mediterranean empires through time. It has been innumerably cited in most of western literature. In fact, it has been utilized to adorn and beautify primordial cult figures known as “xoana”. In Greek mythology you can find overwhelming accounts of how this tree came into being. Legends were passed on and stories were told. It was said that the Greek goddess Athena bestowed one of her most precious gifts to men through this tree. The epitome of wisdom and peace clouted her enchanted spear towards our world which turned into an olive tree. The very spot where the tree developed was then named after the goddess and was called Athens. There have been accounts by Homer purporting that this primeval tree that sprouted in Athens was thousands of centuries old—10,000 years to be specific. It was even reiterated that ill-fated folks annihilating olive trees will be sentenced to face their demise. If recorded, there would be an unending list of how olive trees have created an indelible mark in the face of ancient Greek culture. Not just in its growing economy and agriculture, but even in their religion and rituals olive tree has a special part to take. Consecrated rituals and sacraments make use of olive oil. It was once held that olive oil from the fruits of olive trees was deemed sacred and holy that only a few equitable people are allowed to grow these trees in their land.

BALSAMIC GLAZE: the Art of a Good Sauce

If there were such a thing as celebrity sauce, for all its goodness and purpose, Balsamic glaze would be it. Some may think that, like the rest of numerous drizzling accents and sauces, this particularly exceptional reduction is just a typical and ordinary sauce. The art of a good sauce can be best seen on its origin and tested quality. Made from the dreadfully coveted vinegar, balsamic glaze is but one of the many versions of the immense versatility of balsamic vinegar. It’s not just any other simple vinegar you can find in the market. Balsamic glaze is but a sophisticated way to label the end-product of balsamic reduction. In fact, it has traced a long rich history since the 11th century.

Especially in Modena, balsamic vinegar has undergone a unique and arduous process that defines how remarkably good this condiment and ingredient can be. Its meticulous and traditional production has been unremittingly passed down from one generation to another. Balsamic vinegars are generously made from grape pressings which are then stored in barrels, to age. To enhance the character and defining taste of the vinegar, quality woods are used as barrels. These include mulberry, ash, chestnut, juniper and the most recommended, above all, is oak. Each essential phase of the process has been scrutinized and strongly monitored to guarantee perfect quality of the vinegar, for a superb tasting sauce, on vegetables and a thin glaze perfect for roasted meats and fruits. Balsamic vinegar can be categorized in different ages and quality. Younger aged vinegar which is approximately 3-5 years is thinner (more moisture) and is more ideally suitable for salad dressings, epicure sauces, and fruit dips. For those that age 6 to 11 years, they work well as marinades and sauces for casseroles since they are thicker and are tackier when it comes to flavor. Quality vinegars are those that age from 12 to 150 years as maximum. They are irresistibly great for seasoning meat and steaks with its essentially unique flavor and texture, which most commonly is used for dipping as an appetizer, or a drizzle on dessert.  

Reducing balsamic vinegar can also be done by simply heating it steadily. Some actually add on other ingredients and flavorings to enhance the glaze for a finer taste. You can toss in some rosemary, bay leaves, cloves, thyme, honey, and many other herbs and spices that you prefer. However, it is safe to say that balsamic vinegar already has this unique biting taste which goes perfectly well even when used solely or without any additional elements. Some add honey or sugar to sweeten it, but its natural sugary taste has proven well enough without the aid of additional ingredients. There is not a detailed and lengthy procedure to make your own glaze. It’s simple and very basic. You just heat the vinegar, put on some additions if you want, and just let it simmer until it reaches half its original volume. It can go a long way indeed. Balsamic glaze can be conveniently stored away and chilled until needed. Whether it’s for a hearty steak with fresh green salads or mixed fruits, drizzle them with balsamic glaze and it’ll do most of the work.

BALSAMIC GLAZE: An Alternative Sweetener?

It’s more than just a simple sauce or an additional boosting flavor to your delectable cuisines. Balsamic glaze is much more. Balsamic glaze is basically a fancy term coined when referring to reduced balsamic vinegar, or balsamic reduction, so do not overestimate the term’s complexity.  A tasty and full-flavored glaze is derived when you gradually boil balsamic vinegar until some of its moisture evaporates and a rich and concentrated syrup is then left behind. This flavorful balsamic syrup is a great way of boosting those simple dishes while simultaneously transforming them into sophisticated platters of delight similar to what you might find in a fancy restaurant. Aside from adding a unique tang to your dish, you will brag about the additional calories, fat, and sodium you saved by using glaze in your meal (in place of sugar,) or salad (in place of prepared dressing.)  Using balsamic glaze as a substitute for vinegar surely is a sweet way to add a superb bite to your fruits, pasta dishes, and salad dressings.  These items, for example, contain large amounts of moisture, while adding a reduced balsamic cuts down in the overall moisture level of the entire dish.   Depending on the dish, there is an infused balsamic glaze available for any occasion.  Its sweet, sour, and tangy essence is unquestionably loved by many food-lovers worldwide!

Thanks to the greatness of simple vinegar that an ingenious way of enjoying our meals is possible. A bottle of balsamic vinegar definitely goes a long way in your desire to improve upon your gourmet cuisines. Balsamic vinegar, also known as Aceto Balsamico Tradizionale, is drawn out from fine Trebbiano grapes and the pressings undergo a stringent process of reduction by storing them in wood barrels for ageing. As the vinegar ages, its water content is released, leaving a tasty rich syrup from natural grapes. This exceptional vinegar definitely comes from a colorful history. It has been widely known and used in many cuisines for centuries. In fact, it has stayed unknown for many years outside Italy. Historically, it was only utilized for personal purposes, set aside for exclusive use of the ducal family in 1228. For the record, there have been quite a lot of stories of origin that circulated around its name. Conversely, how it was actually brought about is still ambivalent. This special way of reducing these grape pressings into a fantastically multipurpose glaze was said to originate in the northern city of Italy.

The painstaking way of creating this tasty glaze is a very long, laborious process. This slow and natural way of reducing the vinegar is popular and highly-deemed. There is, however, another way to make one in your own kitchen. Using it as a luscious dip to your fruits and vegetables, or a syrupy drizzle for salads and other dishes is definitely not to be undervalued. This thinner glaze is medium-quality and can be made only by simply using a saucepan and a stove. Some may also add on some sugar to enhance its sweetness (thought i would discourage this,) yet its natural sweetness has proven well enough it's worth. However, you can also toss in some herbs and spices or even honey or agave nectar to create your own unique infused glaze. This simple recipe below shows you how to make your own Balsamic Glaze out of two cups of Balsamic vinegar.

How to Make Balsamic Glaze

Ingredients:

Balsamic Vinegar

Method:

Empty the vinegar into a small skillet or pot. Adjust the heat to moderate-high and let the vinegar come to a boil. After that, reduce the heat and let the mixture simmer for approximately 20-30 minutes and allow it to steadily reduce. You can then notice that the mixture has already lost a quarter of its original quantity. You can test if it’s ready by dipping a spoon onto the glaze and see if it coats its back. You can then put it in a container and store or chill it in the fridge.