Balsamic Vinegar is aromatic, thick and tasty with a dark brown color. It is produced from boiled grape must (petimezi) and while it has a strong sour taste, this is covered by the sweetness of its other ingredients. In Messinia they used to prepare it at home and they would call it glykadi (from glyko = sweet) because of its sweet grape must taste. It resembles wine more than vinegar. It is stored in old wooden barrels where it develops it complex taste and syrupy, almost caramelized, texture. Kalamata also produces organic balsamic vinegar from red grapes, which give it a high nutritional value. Balsamic vinegar is used in salads and cooking. It can be added to cold cuts, white cheeses and marinades.
Balsamic Vinegar does not contain fat but sugars, calcium, magnesium, phosphorus and sodium. Balsamic vinegar from Messinia contains phenolic compounds and bioflavonoids, which are potent antioxidants. Balsamic vinegar is 4 times more antioxidant than fruit and vegetables. It is a natural product without added sweeteners, preservatives and coloring.