Fig Balsamic

Fig Balsamic from Greenomic Delikatessen, sweet and deep

Fig Balsamic from Greenomic Delikatessen is a dark Italian balsamic vinegar with fig juice, aged for one year in oak barrels. The fruit provides a Mediterranean sweetness that adds warmth to cheese platters, autumn salads, and braised meats.

Fig Balsamic is a fruity balsamic vinegar made from cooked grape must, wine vinegar, and fig juice, which Greenomic Delikatessen has produced in Italy. The 250-milliliter bottle with a wooden lid features a manual pourer that dispenses the dark vinegar slowly, drop by drop.

Dark brown, velvety, and distinctly fig-forward

Above the open bottle, the scent of ripe figs is prominent—warm and slightly nutty, like a fig that has been in the sun too long. A natural fig aroma captures this impression, allowing it to hold its own against the oak notes of the barrel.

At first, there is the sweetness of the cooked must, followed by the fig with its soft acidity, which carries through to the finish. Nothing about it is sharp, and even straight from a spoon, the vinegar feels rounded rather than acidic.

Reddish glints appear as a drop runs down the side of the glass. On a white plate, it sits as a dark dot and does not spread, as the cooked must gives it its density.

Pairs with cheese platters, game, and autumn salads

It is perfectly at home alongside aged hard cheeses, young goat cheese, and a robust blue cheese, as salt pairs well with sweetness. On a board with nuts, pear slices, and thinly sliced prosciutto, it takes on the role usually filled by a chutney.

For an autumnal dressing, whisk two tablespoons with high-quality olive oil, a pinch of salt, and a teaspoon of honey. Lamb's lettuce with roasted walnuts, shaved pear, and fresh goat cheese gets the sweet counterpoint it needs from the bitter greens.

Reduced with a splash of red wine, it becomes a dark sauce for game, beef fillet, or medium-rare duck breast. Grilled halloumi, sautéed porcini mushrooms, and warm eggplant appetizers also welcome it, and over vanilla ice cream, it becomes a dessert without any additional ingredients.

Hundreds of blossoms in a single fig

Botanically speaking, a fig is an inverted inflorescence containing hundreds of tiny flowers. The subtle crunch when eating comes from their seeds, which give the fig its nutty tone that the juice also retains.

In the Mediterranean, the fig tree stands against every courtyard wall, and its harvest falls during the hottest weeks of the year. Greenomic Delikatessen combines this juice with cooked must and wine vinegar, letting the blend rest for a year in oak barrels.

Half a fig, a spoonful of goat cheese

It opens up best at room temperature; when chilled, the fruit notes remain closed. Halve a fresh fig, top it with a spoonful of fresh goat cheese, sprinkle with toasted pine nuts, and drizzle the vinegar over the top as a final touch.

Stored in a shady spot in the kitchen, it will keep throughout the winter after opening. Greenomic Delikatessen derives the sweetness of this variety from the fruit juice itself, and you can taste that exactly where other sweet vinegars might become cloying. To see which other fruits make it into the barrel, take a look at our Balsamic collection; pesto, oil, and pasta can be found in the Greenomic Delikatessen range.