Gourmet Italian Balsamic Glaze

Moro

A Balsamic Glaze is a Balsamic vinegar that has been reduced to a thick and sweet syrup. It’s a super simple way to add lots of flavour to a dish without adding lots of extra calories or fat.  Due to Italian regulations, a glaze made from true Balsamic vinegar of Modena may not use the word “Balsamic” in its name.  Instead “Balsamic” is reserved only for use for the original, untouched, unmodified vinegar.

 

 

Moro Gourmet Italian Glaze is a delicious glaze made with Balsamic Vinegar of Modena. It captures the delicate flavours of sweet and sour. It is ideal for enhancing the taste of salads, dressing and because of its sweet flavour is perfect for topping off even fresh fruit (especially berries), desserts and ice creams

 

 

What to look for in this product:

Sweet flavour, thicker in texture than traditional Balsamic Vinegar of Modena
Strong tasting superior product unlike other cheaper varieties that add sugar, caramels or thickeners to simulate a glaze made from a high quality Balsamic vinegar of Modena

 

 

Suggested uses:

•Moro Gourmet Italian Glaze and a little Moro Extra Virgin Olive Oil makes a perfect salad dressing for soft lettuce leaves or rocket OR a simple dipping for crusty bread
•Best to baste roasted joints of meats, like beef, lamb or pork
•Add a few drops to sliced strawberries and stand for 10mins before serving
 
Gourmet Italian Balsamic Glaze
Size 118ml
$3.75
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Moro


Moro

In the early 1900s, an Italian migrant Mauricio Moro left his homeland of Imperia and moved to Malaga, Spain where he built a refinery and packaging company for olive oil. By 1960 his nephew had begun exporting Moro Olive Oil to Australia where it became a well-known and trusted brand. Today, Moro is now owned by an Australian family, but still made in Spain from only the highest quality olives and has become Australia’s #1 brand of olive oil.

 

Immediately following harvest olives destined for Moro products are processed within 24 hours, where the fruit is squeezed until it becomes a paste. The paste is then placed between pressing mats and is subject to pressure to expel the oil. The oil is then stored in temperature-controlled and oxygen-free tanks, away from any light.

 

Did you know?

  • 50 years ago in Australia, you could only find olive oil for sale in a chemist
  • To produce 1 litre of olive oil you need 4-5kg of olives
  • Olive oil is high in healthy  fats and natural oxidants, which in moderation contribute to a healthy diet
  • Olive oil is technically a fruit juice rather than an oil