Barrel Aged White Thick Sweet Balsamic
Barrel Aged White Thick Sweet Balsamic
100ml, 250ml, 500ml, and 750ml sizes depicted in graphic for balsamic vinegars

Barrel Aged White Thick Sweet Balsamic

$13.00

Thick, Sweet and Velvety! No Sugar Needed

Love balsamic but hate the dark colors and watery texture? Our Barrel Aged White Balsamic is light-colored, naturally thick and bursting with sweet flavor. No sugar, no additives, just pure, Italian perfection! Aged in wooden barrels in Modena, Italy (the birthplace of true balsamic), this vinegar is smooth, balanced, and perfect for drizzling without the worry of turning your food dark.

Volume:100 ml
Quantity:

Customer Reviews

Based on 24 reviews
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D
D Hand
New favorite

We have always loved the dark barrel aged balsamic and thought we would give this a try for when we did not want a dark look. It was a winner! Now we have 2 favorites!

D
Dianna Rogers
The Barrel Aged White Sweet Balsamic

The best! I add it to vegetables when I saute them and steaks and just about everything. It adds that Je ne sais quoi".

S
Susan B.
Thick, rich, syrupy and SO flavorful!

I have a recipe for Corn Gazpacho that calls for finishing with 1/4 cup white balsamic. I wasn’t about to use just any white balsamic. The Olivelle product enhance the flavor profile of this gazpacho and subtly blended well with the cilantro and lime in the soup. Cannot wait to try it on a simple summer salad - it will complement fruits and greens both!

K
Karen Muller

This vinegar is delicious, thick and sweet. I love it on salads and almost everything!

C
Cindy Mayer
Excellent!

I have a citrus dressing recipe that calls for aged white balsamic and, before I knew about Olivelle, would purchase it from a company that imported it from Italy. However, that company folded a couple years back. I've tried many other brands, but none were thick enough to give the dressing the rich consistency of the one from Italy, until I tried the Barrel Aged White Sweet Balsamic. This is perfect for the citrus recipe, and I've since tried it in many other dishes where I've used aged dark balsamic. It provides the rich flavor of the dark without the color, which is great for many recipes.

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