Montebello Kitchens Introduces Fig Agave Balsamic Vinaigrette
June 16, 2009
FOR IMMEDIATE RELEASE
CONTACT: Steven Lynch
434.242.0658 or selynch@montebellokitchens.com
CHARLOTTESVILLE, Va. – Continuing its leadership in offering healthful, handmade foods, today Montebello Kitchens announced the release of their Fig Agave Balsamic Dressing and Marinade. This dressing and marinade is the perfect addition to the current family of agave-sweetened dressings and marinades that include: Rosehip and Herb, Citronette, and Lavender.
The Fig Agave Balsamic is made by hand in small batches. It contains fresh figs lightly sweetened with organic agave nectar and blended with tart balsamic vinegar for a balanced finish. Hints of mustard and dill further complement the sweetness of the figs. A customer testimonial from earlier this month relates that meatballs topped with warm Fig Agave Balsamic were “the hit of the party.” Another serving suggestion, according to owner Steven Lynch, is to use the Fig Agave Balsamic as a topping for strawberries or poached pears. Reading the product label will reveal that, like all other Montebello Kitchens dressings and marinades, the Fig Agave Balsamic is relatively low in calories, sugar, and fat, and contains no additives or preservatives. Furthermore, Montebello Kitchens may be the only known company in the US to make dressings sweetened with agave nectar.
The inclusion of agave nectar as a sweetener exemplifies Montebello Kitchens’ commitment to offering consumers the healthiest products possible. Agave nectar is commonly referred to as “nectar of the Gods” by the Mexicans native to where this plant grows. It originates as a juice, which is then filtered and heated to generate a syrupy liquid. The nectar may be used as a vegan supplement to honey. Additionally, it ranks very low on the Glycemic Index, a ranking system that reflects the effect of carbohydrates on blood glucose levels. In fact, Agave Nectar’s GI value is at least three times lower than table sugar, meaning that it does not produce the extreme energy highs and lows commonly attributed to sugar rushes. Therefore the Fig Agave Balsamic, like other Montebello Kitchens dressings and marinades, is a good alternative to traditional dressings for diabetics or those with other dietary restrictions. Dr. Oz, professor of surgery at Columbia University and former health expert featured on The Oprah Winfrey Show, says he prefers agave as a sugar substitute over all other sweeteners.
Owner Steven Lynch calls on his Virginia heritage to create and purvey his specialty foods, all of which reflect the vibrant history and traditions of Virginia. The company prides itself not only on offering products of the finest quality and highest nutritional content, but also in giving back to the community. “We believe in shared obligations,” says Lynch, “to customers, to vendors, to employees and to our community. As a family business, we believe that integrity, hard work, and good will pay off in satisfied customers. We strive to be a friend to the environment and the community through responsible business practices, donations, volunteerism, and community memberships.” In this spirit, Montebello Kitchens has participated in local Meals on Wheels fundraisers. Also, the company has partnered with WorkSource Enterprises, a Charlottesville-area 501 (c) (3) organization dedicated to providing job training, as well as employment opportunities, to area residents with disabilities in effort to promote greater levels of self-sufficiency.
The new Fig Agave Balsamic is now available at Whole Foods stores in the Mid-Atlantic region, at My Organic Market stores in the Virginia, Maryland, and Washington DC area, and at many other health and gourmet retailers.
For additional information on the Fig Agave Balsamic or other Montebello Kitchens dressings and marinades, contact owner Steven Lynch or visit www.montebellokitchens.com, where a catalog of all Montebello Kitchens products is also featured.
About Montebello Kitchens: Montebello Kitchens is an award-winning specialty food company that carries the Virginia Finest trademark distinction of quality. All products are hand-made in small batches, honoring Virginia traditions and heritage
Why use agave in our salad dressings?
June 15, 2009
If you pay attention to the latest health information, you’ve probably heard the term “glycemic index.” The Glycemic Index (or GI) serves as a way to differentiate among all types of carbohydrates by describing their effect on our blood glucose levels. For example, lentils carry a lower GI “value” than a refined, processed food like graham crackers or French fries. This means, according to the GI system, that your body converts lower GI foods into sugar gradually. In contrast, high-GI carbohydrates (like white bread and sugary foods) are thought to cause a spike, followed by a sudden drop, in blood sugar levels.
Most GI charts value agave nectar at about 27. Compare this to high fructose corn syrup at 89, and you can see why health professionals like Dr. Mehmet Oz (formerly on The Oprah Winfrey Show) are recommending agave nectar as a healthier alternative to other sweeteners. Agave nectar, made from plants that grow in the volcanic soils of Mexico, can be used instead of sugar in many recipes, or as a vegan supplement to honey. Continuing a commitment to offering the 
healthiest products possible, Montebello Kitchens chooses to sweeten their new Fig Agave Balsamic,
as well as their other dressings and marinades, with organic agave nectar. Because agave nectar doesn’t trigger a spike in blood sugar, it’s thought to be a safe choice for diabetics. But even people who don’t follow specific dietary restrictions can benefit from limiting refined sugars in favor of lower-GI foods.
