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Now you have the opportunity to get the freshest batch of Capezzana Conte Contini Bonacossi Extra Virgin Olive Oil, Harvest 2012 imported from Italy newly pressed in October of 2012. An important issue often not realized by consumers is that the freshness of the olive oil makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil.
On the hills above the vineyards of Carmignano is a classic medieval estate that has produced olive oil for centuries. At Capezzana, olives are harvested at the perfect stage of ripeness, and are immediately crushed in a modern stone mill within 24 hours of harvest. The mill is technically innovative in that it draws the oil out of the olives by using a soft centrifugation that avoids a second centrifugation. This improved processing is that contributes to give an oil rich in aromas and flavors typical of the area of Carmignano. It is this improved processing that also produces an oil remarkably low in oleic acid, which serves to enhance the flavor and transparency. In a large stainless steel drum the oil is gently separated from water and solids using low temperatures and speeds producing the exclusive extra virgin Contini Bonacossi Olive Oil that they are so famous for.
Most people use olive oil in their cooking, but many cultures, dating back to ancient Greece, also use olive oil as a home remedy for skin care. The Japanese in particular uses a lot of olive oil due to their belief that both the ingestion and topical application of olive oil is good for the skin and overall health. Capezzana Conte Contini Bonacossi Extra Virgin Olive Oil, Harvest 2012 is perfect for enhancing the flavor of any dish you choose, but is especially ideal for dressing fresh vegetables or to use when tossing a pasta dish.
Acetaia Leonardi Balsamic Vinegar is made from the must of grapes from the Modena region, cooked and aged in wooden barrels of different woods for a minimum of 25 years before making it to shelves and kitchens worldwide.
The best and traditional balsamic vinegar is thus the result of this long process: vinegar which is dark-brown colored, has the correct density and a complex and penetrating, obvious, but harmonious and pleasant flavor; vinegar which is characterized by its bitter-sweet taste, with velvety shades. This is what you will find in every bottle of Acetaia Leonardi Balsamic Vinegar.
Most people will just use balsamic vinegar as a sweet-and-sour dressing to use on salad and veggies but it can actually be used throughout the meal, from the appetizer up to dessert, according to the different levels of density related to the ageing time in wood barrels. In fact, the more it is aged, the more it gets thick and aromatic thanks to the wood scents and flavors of the barrels.
It is therefore important to choose according to the specific needs: a young balsamic is very liquid and suitable to dress salads, marinade meats and seafood, prepare the vinaigrette and dips; a medium aged balsamic is perfect not only on salads and veggies but also on risottos, soups, meat, fish and fruit salad.
A balsamic aged for at least 10 years, such as the Acetaia Leonardi Balsamico "Il Pregiato" Balsamic Vinegar, shows a very velvety consistency and is good on cheese, caviar and seafood, strawberries and other fresh fruit, ice-cream, custard, cheesecake and even as an ingredient for refreshing cocktails.
Finally, a balsamic aged more than 30 years, such as the Acetaia Leonardi "Extra Vecchio" Traditional Balsamic Vinegar of Modena DOP, besides all the uses already mentioned, can be sipped as it is, pure at the end of the meal for its digestive properties.
So the next time you are cooking and need that little extra to make your dish awesome, consider using Acetaia Leonardi Balsamic Vinegar to impress your taste buds.