Since expanding into wine, I’ve also enjoyed food pairings and one of my favorite has been dipping bread in balsamic and olive oil. My favorite combo has been: Frantoi Cutrera - Primo - Extra Virgin Olive Oil DOP Guiseppi Giusto - Aceto Balsamic Vinegar IGP (red label) The Giusto Red is a lovely thick balsamic and blends nicely with the Frantoi Primo olive oil. I’ve tried other brands, but always end up back to these 2. Oils has 3 levels of quality assurance: DOP - most strict and for Balsamic vinegar must be Italian and 100% grape must and no more tha from 7 grape varieties. Also aged for a number of years. IGP - medium strixt ans for balsamic vinegar allows minimum 20% grape must, 7 grape varieties but can be grown anywhere in world. They allow for other ingredients like caramel coloring and 60 days minimum aging. Commercial - pretty open category. The rating system doesn't guarantee its the best, only the minimum standards. There are many IGP that surpass a DOP. So the