* Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

More details

  • 375ml
  • 750ml


Add to my wishlist

Origin:  Modena, Italy

Culinary Uses:  Salads, Cheese, Desserts, Pork, Meat, Ice Cream, Berries

Pair with:  Lemon, Orange, Rosemary, Tuscan Herb, Sun-Dried Tomato, Roasted Onion, Garlic

Ingredients:  Grape Must, Wine Vinegar

Nutrition:  1 T. = 5 calories, 0 fat, 2 carbs

As sampled in our Geneva and Galena locations - This is our #1 seller!!! This 20 year old Balsamic Vinegar de Modena is so smooth you could sip it after dinner! Use it to drizzle on savory foods or as a dessert sauce for vanilla ice cream or strawberries. It's perfect for aged cheeses, cured meats and fresh fruit. Wonderful marinade or vinaigrette with our Tuscan Herb Oil. Pairs well with all of our Extra Virgin Olive Oils, Nut/seed Oils and many flavored oils such as Lemon, Tuscan Herb, Lime, Orange, Chili Pepper and Oregano.

Tami S

Can't be without this!

This has such amazing flavor! I drizzle it on brussel sprouts, use it for salads, drizzle it on toasted baguettewith tomato, basil and mozzarella. I use it in marinades. I could go on and on, I never let myself run out of it!



Now that I have found this balsamic, I will never go back to grocery store balsamic! This is sooo much better, it is amazing how wonderful my salads are now that I am using this. I am hooked!

Carol R.

Traditional Balsamic

This is by far the best balsamic I have ever tasted! I feel like a gourmet cook when I use this on salads.

Write your review !

Write your review

* Traditional Balsamic Vinegar

* Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

Write your review

Related Products

Discover ours recipes with this product

  • Tomatoes with Balsamic Vinaigrette

    Tomatoes with Balsamic Vinaigrette

    In a bowl, gently combine the tomatoes and onion. In a jar with a tight lid, combine the vinegar and seasoning.
    See more
  • Savory Glazed Pearl Onions

    Savory Glazed Pearl Onions

    In a large skillet, heat oil over medium heat. Add onions, cook and stir for 9-11 minutes or until lightly browned. Stir in remaining ingredients; bring to a boil.
    See more
  • Roasted Green Beans & Red Onions

    Roasted Green Beans & Red Onions

    Preheat oven to 425. In large pan, toss beans with pepper, 1 T. garlic oil and salt. Roast beans for 30 min. Stir in tomatoes, roast 5 more minutes. Meanwhile in 12" skillet, heat 2 T. garlic oil
    See more
  • Peaches with Balsamic Cherries

    Peaches with Balsamic Cherries

    In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.
    See more
  • Mushroom Sauté

    Mushroom Sauté

    Heat on and balsamic in sauté pan. Stir in garlic oregano and mushrooms. Saute for 20-30 minutes.
    See more
  • Cannellini Bruschetta

    Cannellini Bruschetta

    Mix drained beans, lemon juice, mustard, balsamic and sour cream in blender or food processor until smooth. Add olive oil slowly with processor on.
    See more
  • Arugula Salad with Manchego, Apples and Caramelized Walnuts

    Arugula Salad with Manchego, Apples and Caramelized Walnuts

    Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl.
    See more
  • Mixed Greens with Berry Dressing and Toasted Walnuts

    Mixed Greens with Berry Dressing and Toasted Walnuts

    Place all dressing ingredients in blender until smooth. Cover and refrigerate. Just before serving in large bowl, toss greens, dried cherries, berries and onion.
    See more
  • Spinach Salad with Pistachio Chicken

    Spinach Salad with Pistachio Chicken

    Finely shop nuts in food processor, place half on a plate. Warm oil in skillet. Press chicken into pistachio pieces, adding more pieces if needed.
    See more
  • Taste of Fall Salad

    Taste of Fall Salad

    In large skillet, cook pecans, 2 T vinegar, cayenne and cinnamon over medium heat until toasted. Sprinkle with 1 T. sugar. Cook 2-4 minutes. Spread on foil to cool.
    See more
  • Caprese Panini

    Caprese Panini

    Heat oil in a nonstick skillet over medium heat. Add tomatoes, capers and pepper flakes; sauté until just starting to break down, about 3 minutes.
    See more
  • Bread Dipping Oil

    Bread Dipping Oil

    Mix 1 part OLIVE MILL 18 year old Balsamic and 4 parts OLIVE MILL Extra Virgin Olive Oil.
    See more
  • Balsamic Marinade

    Balsamic Marinade

    In a small bowl, whisk together the vinegar, oil brown sugar, onion and pepper.
    See more
  • Sun-Dried Tapenade

    Sun-Dried Tapenade

    Finely chop tomatoes and place in a large bowl. Stir in the oil, pepper, garlic, feta, basil, pepper and balsamic and mix well.
    See more
  • Orange-Rosemary Vinaigrette

    Orange-Rosemary Vinaigrette

    Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest) Using a serrated knife, cut away the rind and discard.
    See more
  • Dipping Oil for Italian Bread

    Dipping Oil for Italian Bread

    Pour oil on plate. Press garlic cloves into oil. Drizzle with balsamic over the oil and garlic.
    See more
  • Roasted Garlic Conserve

    Roasted Garlic Conserve

    Preheat oven to 325F. Cut each garlic head in half horizontally, keeping the cloves intact in their cluster. Do not remove the husk surrounding each head.
    See more
  • Rosemary Balsamic Chicken

    Rosemary Balsamic Chicken

    Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture.
    See more
  • Balsamic Chicken Breasts

    Balsamic Chicken Breasts

    Preheat oven to 400. Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper. Place the chicken in a baking dish.
    See more
  • Balsamic Poached Chicken

    Balsamic Poached Chicken

    Heat oven to 400. Place the potatoes in a roasting pan. Add the oil, salt and pepper and toss. Roast for 30 minutes, shaking the pan once.
    See more
  • Balsamic Roasted Pork Loin

    Balsamic Roasted Pork Loin

    Dissolve steak seasoning in balsamic vinegar, then stir in oil. Place pork into re-sealable plastic bag and pour marinade into bag.
    See more
  • Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

    Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

    Preheat oven to 350. Brown pork in 3 T. Porcini oil after seasoning with salt and pepper for 3-5 minutes until brown. Put in the oven and roast until internal temp is 165 degrees.
    See more
  • Balsamic Tortellini

    Balsamic Tortellini

    Heat oil in a large skillet over medium heat. Sauté onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper toweling.
    See more
  • Italian Pasta Salad

    Italian Pasta Salad

    Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes. Drain and rinse under cold running water until cool.
    See more
  • Pistachio Crusted Salmon with Balsamic Vinegar Reduction

    Pistachio Crusted Salmon with Balsamic Vinegar Reduction

    Heat oven to 350. In a small bowl, mix together mustard and maple syrup; set aside. Place pistachios in a small, sealed bag and break them into small pieces with a rolling pin.
    See more
  • Garlic Balsamic Shrimp

    Garlic Balsamic Shrimp

    In a large bowl, mix the balsamic oil, garlic, basil, salt and pepper. Place the shrimp, red pepper and onion in a bowl and gently toss to coat.
    See more
  • Balsamic Salmon

    Balsamic Salmon

    In a bowl combine olive oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger paprika, pepper, pepper flakes and garlic.
    See more
  • Strawberries & Vanilla Ice Cream

    Strawberries & Vanilla Ice Cream

    Slice strawberries over a bowl of vanilla ice cream and drizzle OLIVE MILL 18 year old Balsamic over the berries.
    See more
  • Balsamic Skirt Steak

    Balsamic Skirt Steak

    In blender, combine all marinade ingredients except oil; run until combined, then slowly add oil. Pierce meat with fork and place in zip-top bag.
    See more
  • Provolone, Prosciutto & Balsamic Onion Pizza

    Provolone, Prosciutto & Balsamic Onion Pizza

    Spread sauce over crust. Layer cheese on sauce. Heat oil in small pan, add onion slices, cook until very tender, then add vinegar and cook 1 more minute.
    See more
  • Meats and Cheese

    Meats and Cheese

    Arrange sliced hard sausage and hard cheeses on plate and drizzle with OLIVE MILL 18 year old balsamic.
    See more
  • Three Olive Spread

    Three Olive Spread

    Combine the olives and garlic in food processor. Pulse to chop, then add balsamic vinegar and oil.
    See more
  • Black & Gold

    Black & Gold

    In a cocktail shaker, combine the vodka, lemon juice, black Pepper syrup, strawberries and balsamic vinegar. Fill the shaker with ice and shake well. Strain into a chilled ice-filled rocks glass and garnish with the lemon wheel.
    See more
  • Grilled Vegetable and Cheese Sandwich

    Grilled Vegetable and Cheese Sandwich

    Mix first 8 ingredients in large gallon size bag. Marinade for 1-4 hours. Grill veggies until browned about 20 minutes. Remove skins from pepper, slice mushroom and pepper into slices. Broil roll (opened) until brown. Place vegetables and slice of cheese on rolls and drizzle with additional balsamic if desired.
    See more
  • Tuscan Onion Soup with Shaved Parmesan

    Tuscan Onion Soup with Shaved Parmesan

    Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in ¼" slices. Place the leeks in cold water and rise to remove dirt. Drain. Reserve the onions and leeks. Unroll the pancetta and dice into ¼" pieces. Heat the oil in a large soup pot. Add pancetta and cook about 5 minutes. Add the onions and leeks. Saute for 20 minutes stirring occasionally. Add the stock and simmer 30 minutes. Stir the vinegar, wine, salt and pepper in
    See more
  • Arugula Salad with Almonds and Parmesan

    Arugula Salad with Almonds and Parmesan

    In a large bowl, combine almonds, oil and vinegar; season with salt and pepper. Add arugula and parmesan and toss to coat. Serve topped with more parmesan.
    See more
  • Steak Fajitas with Lime Oil

    Steak Fajitas with Lime Oil

    Warm flour or corn tortillas. Arrange steaks in dish with salt and pepper. Combine 2 T. oil with next 5 ingredients in medium bowl. Pour mixture over steaks, marinate 10 minutes. Heat 2 T. oil in skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking to desired doneness, turning occasionally. Transfer steaks to work surface. Cut across grain on slight diagonal into ½" thick strips. Transfer fajitas to bowl and serve with tor
    See more
  • Spinach Basil and Plum Salad

    Spinach Basil and Plum Salad

    In a small bowl, whisk oil, vinegar and zests. Season with salt and pepper. In a large bowl, toss the spinach, basil and plum. Add the dressing and toss well. Serve right away.
    See more
  • 	Corn & Radish Salad with Jalapenos and Lime

    Corn & Radish Salad with Jalapenos and Lime

    Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving).
    See more
  • Cilantro Lime Dressing

    Cilantro Lime Dressing

    Place pepper, garlic and ginger in food processor, pulse until finely chopped. Pour in the juice, honey, balsamic and seasonings. Add cilantro and pulse to blend. Slowly add jalapeno oil into the dressing. Serve drizzled over any salad and grilled chicken breast.
    See more
  • Grilled Romaine Hearts

    Grilled Romaine Hearts

    In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium high heat for 1-2 minutes until slightly charred and wilted; turning once. Salt and pepper to taste.
    See more
  • Roasted Potato Medley

    Roasted Potato Medley

    Preheat oven to 375. In a mixing bowl, combine the potatoes, oil, balsamic, thyme, garlic and broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes or until potatoes are tender.
    See more
  • Balsamic Mushrooms

    Balsamic Mushrooms

    Heat oil in saucepan, add mushrooms and cook 2 minutes, stirring occasionally. Stir in balsamic and wine, cook 2 additional minutes. Season with salt and pepper.
    See more
  • Oregon Tuna Melt

    Oregon Tuna Melt

    In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.
    See more
  • Ginger Fish Fillets

    Ginger Fish Fillets

    Dredge fillets in flour. Stir fry ginger and garlic in oil in skillet over medium heat for 3 minutes. When garlic is lightly browned, add fish and sauté for 3 minutes a side. Combine balsamic, sherry and broth. Pour over fish. Cover and cook over moderate heat for 10 minutes. Add scallions and cook, uncovered for 5 more minutes until flaky.
    See more
  • Balsamic-Salmon Spinach Salad

    Balsamic-Salmon Spinach Salad

    Drizzle salmon with 1 T. oil. Place on a broiler pan coasted with oil. Broil 3-4 minutes until fish flakes easily. Cut salmon into two pieces. Meanwhile in a large bowl. Toss spinach with remaining oil and balsamic. Divide between two plates. Top each with half of the salmon, avocado, walnuts, sunflower kernels and cranberries.
    See more
  • Balsamic Glazed Salmon Fillets

    Balsamic Glazed Salmon Fillets

    Preheat oven to 400. Line a baking sheet with aluminum foil and spray with oil. Over medium heat, cook garlic in olive oil until soft. Mix in white wine, honey, balsamic vinegar, mustard and salt and pepper. Simmer uncovered for about 3 minutes until slightly thickened. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in oven 10-14 minutes. Brush fillets with remaining glaze and season. Transfer fillets to platter, leaving the s
    See more
  • Roasted Pepper Salad with Balsamic

    Roasted Pepper Salad with Balsamic

    Broil peppers 4” from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Remove stems and seeds. Cut into thin strips; place in a large bowl. Add onion. In a small bowl, whisk the oil, balsamic, herbs, garlic and powder, peppers and salt; pour over pepper mixture. Toss and refrige
    See more
  • Chipotle Marinated Grilled Chicken

    Chipotle Marinated Grilled Chicken

    Place all ingredients except chicken in blender. Puree until no chunks remain. Pour ¼ of the marinade into a small dish and set aside. Rub salt onto each drumstick and place in re-sealable bag. Pour in remaining marinade and place in refrigerator at least 2 hours. Preheat grill and lightly oil the grate. Remove chicken from marinade and discard bag. Cook legs on grill until internal temperature reads at least 165 degrees. Once completely cooked baste well with remaining marinade and cook
    See more
  • Balsamic Blood Mary

    Balsamic Blood Mary

    In a large pitcher, combine first 6 ingredients, stir well to combine. Cover and refrigerate for 1 hour. Fill 4 glasses with ice. Add 2 oz. vodka to each and fill ¾ full with vegetable cocktail mix. Place 1 celery stalk and lime wedge in each glass. Float a teaspoon for balsamic on top of each drink and serve.
    See more
  •  Sauteed Mushrooms

    Sauteed Mushrooms

    Heat the oil in large skillet over medium heat. Stir in remaining ingredients and sauté 20-30 minutes until tender.
    See more


    Cook 1 lb. Penne pasta in boiling water until firm. Cool. Add 6-8 Tbsp. Boscoli Italian Olive Salad, 1 cup chick peas, 1 Tbsp. fresh basil, 1 tsp. Lemon juice, 2 Tbsp. OLIVE MILL Balsamic Vinegar & 8-12 oz. Crumbled Feta cheese. Mix well. Serve at room temperature. Serves 4-6 persons.
    See more
  • Smoky Grilled Pork Chops

    Smoky Grilled Pork Chops

    Preheat grill for medium heat and lightly oil the grates. In a bowl, mix together the salt, pepper, onion powder, paprika and balsamic. Brush both sides of pork chops with garlic oil. Massage the spice rub into the meat, allow to stand 10-15 minutes. Grill the chops over indirect heat until no longer pink inside until thermometer reads at least 145 degrees. Allow chops to stand for 10 minutes before serving, drizzling a little more balsamic over top of chops.
    See more
  • Orange Rosemary Vinaigrette

    Orange Rosemary Vinaigrette

    Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a st
    See more
  • Citrus Salad with Bacon & Red Onion

    Citrus Salad with Bacon & Red Onion

    Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving.
    See more
  • Beet Salad with Goat Cheese

    Beet Salad with Goat Cheese

    Place beets into a saucepan and fill with water to cover, bring to a boil and cook for 20-30 minutes. Drain and cool. Cut into cubes. While beets are cooking, place the walnuts in a skillet, heat until warm and starting to toast, then stir in syrup. Cook and stir until evenly coated. Remove from heat and set aside to cool. In a small bowl, whisk together the, balsamic vinegar and oil to make the dressing. Place a large helping of greens onto each of the four salad plates, divide candied w
    See more
  • Roasted Tomato Basil Soup

    Roasted Tomato Basil Soup

    Preheat oven to 450. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic and shallots onto a baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized. Take off the tomato skins and discard. Transfer your veggies to a large stock pot. Add ¾ of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat, simmer for 15 minutes. Wash and dry basil leaves and add to pot. Return soup to low hea
    See more
  • Linguine with Red Pepper Sauce

    Linguine with Red Pepper Sauce

    Coat skillet with basil oil. Place over medium heat. Add sweet red pepper and garlic, cook uncovered 30 minutes stirring occasionally. Set aside, and cool slightly. Place pepper mixture blender or food processor; add basil and next three ingredients. Cover and process until smooth. Cook pasta according to directions. To serve, top pasta with pepper sauce. Garnish with fresh basil sprigs.
    See more
  • Grilled Shrimp with Polenta

    Grilled Shrimp with Polenta

    To make pesto - in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes. To make polenta - In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the
    See more
  • 	Feta Cheese with Basil Salad

    Feta Cheese with Basil Salad

    Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and pepper. Season with garlic salt and drizzle with balsamic vinegar and basil oil. Allow to sit about 15 minutes and toss again just before serving.
    See more
  • Big Italian Salad

    Big Italian Salad

    Make the dressing in a food process to blend. Place all salad ingredients in a large bowl. Right before serving, add about half the dressing and toss well. Serve remaining dressing on the side.
    See more