Olive Garden Italian Restaurant - The Facts

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Mark Jaronski
Director, Public Relations
(407) 245-4391

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(800) 331-2729

For information on Olive Garden’s parent company, Darden Restaurants Inc., please visit Darden.

Olive Garden Offers Fresh Ideas for Balsamic Vinegar

Summertime dishes simply prepared and bursting with the fresh flavors of the season are the perfect canvas for a drizzle of fine-quality balsamic vinegar, according to Jen Treptow, executive chef at Olive Garden.

Historically, vintners from the Modena region of Italy thought of balsamic vinegar as a gift of kindness. How can you use it to sweeten some traditional favorites for your family and friends this summer? Try Treptow's Italian-style recommendations:

•	Tomato and Mozzarella caprese makes a tasty primo piatto or first course. Simply layer slices of fresh vine-ripened tomatoes, mozzarella and basil leaves, and drizzle with extra virgin olive oil, sea salt and balsamic vinegar.

•	Add a drop or two of balsamic vinegar on something cool and simple, like prosciutto and melon, for what Italians call agro dolce, or sweet and sour, in every bite.

•	For an antipasto platter, sprinkle balsamic vinegar on grilled vegetables such as eggplant and green peppers.

•	Flavor a grilled steak with balsamic vinegar for added sizzle.

•	Dessert can be as simple as a dish of premium vanilla ice cream or fresh ripened strawberries or raspberries topped with balsamic vinegar to bring out the sweetness

•	Or, as in Europe, finish off a meal with a drop of balsamic vinegar on a chunk of aged Parmigiano-Reggiano or Pecorino Romano cheese.

“Balsamic vinegar comes in a range of grades and prices,” Jen Treptow says. “Those found in grocery stores cost just a few dollars and are typically made with ordinary vinegar and caramel, aged as little as a day and often used in marinades and dressings. The moderate to expensive balsamic vinegars are aged for a minimum of 12 years and cost anywhere from $20 to $100. These are found in specialty stores and are reserved for drizzling on finished dishes to enhance flavor.”

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