Before I booked my tickets to TravelCon, I was planning on going to Italy in September. The inspiration came after watching an episode of one of my favorite travel shows, Somebody Feed Phil, on Netflix. In the Venice episode, Phil takes a trip to Modena where guided by Caterina Schenetti, he goes on a food tour of Modena specialties. I drooled as they sampled Parmigiano Reggiano, and gnocco fritto, a lightly fried, savory dough. But it was the balsamic vinegar that had me absolutely salivating. With every aged vinegar Phil tasted, I couldn’t stop dreaming about going to Modena and tasting them for myself.
Even though priorities put my trip to Italy on hold, an Italian culinary experience of sorts awaited me in Austin. On my way to lunch one afternoon, I noticed a storefront from the Uber that caught my eye immediately: Con’Olio Oils and Vinegar. A specialty olive oil and vinegar shop that was also a tasting bar. Is this real life? I had to stop in before I went back to NY.
With a few hours free from the conference the following day, my friend Grant and I set out for Con’Olio. We had no idea what to expect, but once we arrived, both of us were speechless. A sea of shiny silver fustis filled with infused olive oils and vinegars lined the walls, boasting flavors like grapefruit, Persian lime, and baklouti green chili. The concept of Con’olio as a tasting bar was one thing. But the variety in flavor before us? Astounding to say the least.
After we gained our composure, Jeremiah, the store manager came over to greet us. He gave us an introduction to Con’Olio as well as what we could expect from our visit. The number one thing we were advised? To try everything. So right from the tap, we tried a number of olive oils and vinegars, some on their own, others paired together. (My favorite pairing was the baklouti green chili oil with the lemongrass mint balsamic. The perfect sweet and heat combination.)
With all the events going on in Austin that day, the shop was empty. Grant and I took full advantage of this, like two kids let loose in a candy store. We were beyond gleeful. We talked about our travels in Italy and what we would make with our new oils and vinegars. When we thought we had enough sampling, Jeremiah would introduce us to a new oil/vinegar combo that of course did not disappoint. But the pièce de résistance? A traditional balsamic vinegar of Modena. Talk about a full circle moment. The vinegar was dark and syrupy, just like the one Phil had, and was both sweet and acidic. I was in heaven.
Before we knew it, it was time for us to head back to the conference. I picked up a few bottles of infused olive oil and balsamic vinegar, as well as a bottle of traditional balsamic vinegar. If you’re in Austin, I highly recommend a stop into Con’Olio to sample a few things. I know whenever I make it back to Austin, it will be a must stop for me.
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