Extra Virgin Olive Oil and Balsamic Vinegar

Extra Virgin Olive Oil and Balsamic Vinegar - in a Cask..

30 April 2021 by Ivan Brewer

Dining

In a world first, Sandhurst, in Australia, have produced 5L Balsamic Vinegar and 10L Olive Oil, in Casks.

Driven by the need to reduce spillage and contamination in Restaurants, and in a nod to the environment, due to the collapsible cask that can be recycled, Sandhursts range of Modena bag-in-box restaurant solutions are changing the way we think about packaging.

What do you think?

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Comments

adamusa @ 2024.02.16 10:29 AM
Wooden barrels are often used to store extra virgin olive oil and balsamic vinegar because they help maintain their flavor and quality. Wood is often able to absorb some of the oil and vinegar, creating a special storage environment that balances and enriches the flavor.