“We have traveled the world and attended the finest international trade shows in search of the finest olive oils and vinegars.”
–Pasquale Carlino, President of Carlino’s Specialty Foods

 

Have you ever shopped in our market, either Ardmore or West Chester location, and come across an area named “The Grove”? Curious as to what it is? The Grove is comprised of over 40 unique, hand-selected balsamic vinegars, extra virgin olive oils, infused balsamic and infused extra virgin olive oils (including our award-winning EVOO) on tap, imported from around the world including France, Spain, Greece, Israel, South Africa and Italy. Speaking of Italy, Modena, the home of all balsamic must be mentioned. This place is home to the Trebbiano grape, and this grape is THE grape for producing balsamic vinegars.  Contrary to popular belief, the Trebbiano grape is actually a green grape that over time decomposes to the dark red-brown color we are familiar with.

Balsamic vinegars go through a timely process, lasting from 6 years up to 200 years! Balsamic is produced from the Trebbiano grape. It is collected and stored in different types of wooden barrels (Mulberry, Ash, Cherry Wood, Chesnut, and Oak). These barrels are stowed in attics (or acataia) high off the ground. The barrels contain small holes covered by a cheese cloth. They sit in these attics going through the oxidation process. The barrels sit through the heat of the summer, causing some of the vinegar to evaporate, and the cold of winter where the vinegars begin to concentrate, a process much necessary for the tasteful outcome of the balsamic vinegar. Once a year the vinegars are transferred from barrel to barrel, leaving the most concentrated left over behind to start the next balsamic. The longer the vinegar process persists, the sweeter the balsamic outcome. The oldest balsamic Carlino’s carry in our market is our Traditional Gold Leaf 18 Year Reserve.

Now on to “liquid gold”, our extra virgin olive oil. The primary fat component of the Mediterranean Diet is full of benefits that include preventing diabetes, fights impaired memory, and adding years to your life. Extra virgin olive oil contains the good fat, monounsaturated fat, and this is where the health benefits come from. For an oil to be classified as “extra virgin” it must have an acidity level less than .8% (our organic EVOO is a .01%!, the lowest it can be). Carlino’s EVOOs are harvested by hand (some oils have an inferior taste because they are harvested mechanically, effecting the quality of taste). Once collected, they are cold pressed. This refers to the temperature range of fruit the time of the crushing. Some of our EVOOs mix it up and are infused with unique flavors. Just arrived from California is the Lavender Extra Virgin Olive Oil.

Our Infused EVOOs and vinegars go through a week long infusing process.  Nectars are created from the fruits and herbs. Infusing adds nutritional benefits from the fruit used and also an extra punch to the taste buds (they will be thanking you).  One of our favorites, Green Apple Infused Balsamic Vinegar, is infused with Granny Smith and Fuji apples that present you with the bright, fresh taste of the balsamic, great to drizzle over a delectable fruit salad or a tender grilled chicken.

Carlino’s also offers Exclusive tea vinegars imported directly from South Africa, the Fynbos, the Lavender and the Green Tea. Our rare tea vinegars are naturally fermented in small oak barrels; organic herbs, carefully selected for their culinary and health enhancing properties, are infused; and the resulting vinegar matured for 12 years. A balance of sweetness and acidity yields vinegar, fundamental to cooking as well as robust tonic.  

The Grove is also a green machine! Purchase any of our glass bottled extra virgin olive oils or balsamic vinegars and you can bring back for refill and save up to $3! Refilling is recycling. We offer three sizes, 250 ml ($1 off), 500 ml ($2 off) and 750 ml ($3 off).  Stop in… visit The Grove… sample… your taste buds will be sure to thank you. Remember, it’s groovy in “The Grove.”