Review Of The Artisanal Kitchen's Modena Aged Balsamic Vinegar and Extra Virgin Olive Oil

Over the past several years I've grown to appreciate olive oil. I'm happy if I'm equipped with a loaf of crusty bread, a bottle of wine, and a good dipping oil.

Then a few months ago, a new love entered my life when Pap and I discovered a wonderful restaurant. On each table they placed a plate of olive oil with balsamic vinegar and a loaf of ciabatta bread. What is this I thought? Why has this yummy delicacy been kept a secret from me all these years?  Clearly, I'm not Italian. But I hate it when I'm kept out of the loop.

Someone must have heard about my pathetic situation. That must be why I received an email from The Artisanal Kitchen asking if I wanted to review their Modena Aged Balsamic Vinegar. Hmmmm ... was this a pity email?

So a few weeks later the package arrived at my door. I giggled with delight as I tore open the box. Nestled inside was a bottle of The Artisanal Kitchen Authentic Modena Aged Balsamic Vinegar and a bottle of their Extra Virgin Olive Oil. I do believe that The Artisanal Kitchen has invited me into the loop! I celebrated with the purchase of a stout crusty loaf of bread for bruschetta.

The Artisanal Kitchen gets a thumbs up from me.

Double Tomato Bruschetta

Prep Time: 15 Minutes
Cook Time: 7 Minutes
Ready In: 35 Minutes
Servings: 12

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

INGREDIENTS:
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup The Artisanal Kitchen Extra Virgin Olive Oil
2 tablespoons The Artisanal Kitchen Modena Aged Balsamic Vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette

DIRECTIONS:
1. Preheat the oven on broiler setting.

2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices.

Anna Zoitas, Executive Director:

"Everyone’s life has a purpose. After judging over 2,000 specialty foods and beverages for the winners of the International Fancy Food Show, I realized mine is:

To Discover, Share and Inspire the World!

To travel down this ambitious path, I happily share The Artisanal Kitchen™ with you, and all those who help make it a reality. At its heart is the warmth and love that kitchens inspire, with care for the quality that goes into each and every ingredient. For me, the kitchen is the common thread that connects my life in NYC, my annual summers on my grandparents’ farms in Greece, and my travels in Europe, Asia and the Caribbean. It’s the foundation for this exciting dream."

 New! Rich, Full Bodied, Authentic Modena Aged Balsamic Vinegar Ideal for Cooking and Dressing.


Anna Zoitas definitely has a flair for fulfilling people’s palates with unusual culinary delights. Her latest creation is Aceto Balsamico di Modena, authentic aged balsamic vinegar from Modena, Italy — the premium source. Selected as a silver medal finalist by the National Association for the Specialty Food Trade, its smooth, sweet, full-bodied flavor is achieved by blending the intense Lambrusco and Trebbiano grapes and using a higher proportion of grape must to wine vinegar than many other balsamics on the market.

Made in Italy in wood barrels, it is a highly versatile balsamic, ideal for cooking and dressing. Drizzle it straight on fresh strawberries, salad, bread or cheese, or cook with roasted meats and chicken (see recipe below).

A 30-something entrepreneur, Anna grew up in New York City but spent her summers visiting her grandparents’ farm in Greece, where she got closer to the source of natural foods and artisan living. “With my siblings, we used to gather fresh eggs from the chickens, feed the sheep with a milk bottle, play with the rabbits — and try to stay away from the smelly hogs. I learned to cook on an outdoor fire and use farm fresh ingredients.” She went to a local Greek Catholic school in New York City and earned dual degrees from New York University, Stern School of Business, in management and organizational behavior with an emphasis on international business.


Three Olives™ Olive Oil
New! Mellow & Fruity CALIFORNIA ESTATE GROWN and
PRODUCED FIRST COLD PRESSING
100% Extra Virgin OLIVE OIL
From Our Home to Yours . . . Welcome We’ve Specially Selected Our Certified Extra Virgin Olive Oil Because It’s:
• Beautifully Mellow & Fruity in Taste
• Simply Perfect for Cooking, Dipping & Dressing
• Certified Grown & Produced on One California Estate, for Ultimate Quality Control
• Unfiltered for Optimal Flavor & Low in Acidity (Below 0.5%)