Northern Ohio Foodies definitely need to visit one of their three locations or their booth at local farmer's markets. Anyone from out of town reading this will be happy to know they can keep reading and visit their website because they can ship just about anywhere.
If you are a local and plan a visit, consider you are taking your taste buds on a roller coaster of flavor. You can taste everything from basil infused olive oil to violet balsamic vinegar. Professional associates will be happy to help with suggestions and have recipes on their website.
Their olive oils are global award winners and certified UP - Ultra Premium.
And, the vinegars - the balsamic vinegars - are divine. Their traditional 18 year aged balsamic is the best I've had, in my kitchen and my life - it's just that good. I have used it on it's own instead of a balsamic reduction because it's just about syrupy and bold enough to stand on it's own. I bought my first bottle last year and I can no longer imagine buying any other balsamic. I have in the past year but, even where I can find oil almost as good, I have never found anything that compares to Olive Scene's vinegars. Imagine tasting the best wine or beer you ever had. Then, imagine your next glass of wine from a box or a cheap tasting light beer, even though it wasn't cheap. This is what home cooks will feel once they try Olive Scene's balsamic.
The wonder doesn't stop there. They have infused their distinctively delicious balsamics (both dark and white) with a huge variety of flavors. This home chef calls their shops
a playground of possibilities.
|My new Olive Scene haul, except for the truffle oil I still had from the last trip|
They have every type of vinegar you can think of, and haven't. $6 mini bottles opens the door for lots of creativity for each course. Coconut white balsamic? I thought of a zippy mango salsa right away. However, there were too many others I had to take home with me. The coconut will unfortunately have to wait until my next visit, along with at least six others I wanted to bring home for experiments. After tastings and suggestions by a trio of several nice associates, I tasted balsamic vinegars infused with blackberry and ginger, (sold), black cherry (sold), strawberry (sold) and violet (sold).
My head was already racing with possibilities on how to use this new palette. An associate who turned me onto the violet balsamic vinegar suggested the strawberry balsamic goes extremely well with tomatoes. What a great idea! I also told her I intended to use the strawberry vinegar in my next batch of strawberry jam; I told her I have used their regular balsamic in the past and it's really made the jam POP.
Can't wait to get started posting about my vinegar adventures.