Neopolitan Herb Dark Balsamic: Zesty and versatile with just the right amount of acidity to shine, especially where a savory characteristic is desired. Made from traditional herbs long used in Neapolitan cuisine including rosemary, marjoram, thyme, garlic, and sage. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Spike a Bloody Mary! Use to marinate poultry, portabello mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, with pasta, rice, quinoa, drizzled over cucumbers and tomatoes, or brushed on bruschetta.
French Champagne Dark Balsamic: Our Champagne dark Balsamic is complex and rich. It owes its depth of flavour to Solera Aged Dark Balsamic from Modena which is blended with sparkling white French Champagne vinegar. It adds a delightfully tart kick to many applications such as vinaigrettes, marinades, and sauces.
Cinnamon- Pear Dark Balsamic: This delightful vinegar is spicy and warm. Perfect drizzled over fresh fruit and exquisite as a dessert topping. It has the unique taste of D’Anjou Pear and matches well with many of our sweeter, fruity oils to make a delicious marinade or salad dressing.
Honey-Ginger White Balsamic: Honey and ginger play well together and bring a gentle, spicy heat which balances perfectly with the moderate, natural acidity of our White Balsamic vinegar. Mix an amazing marinade with this vinegar, toasted sesame oil, our Garlic Olive Oil and soy sauce. It’s also delicious on fresh fruit!
Cara Cara Orange Vanilla White Balsamic: Creamy, sultry Madagascar Vanilla and bright, fruity Cara Cara oranges combine to delight the senses. Delightful with chocolate, fruit salad, in sparkling water, or drizzled over yogurt and vanilla ice cream.
Cranberry-Pear White Balsamic: This white balsamic is clean, crisp and tart boasting lovely notes of sweetness. It has an amazingly fruity complex bouquet that shines in a multitude of culinary applications. Try using for roasted beet/green bean salads, mixed drinks or mixed greens. Pairs beautifully with Persian Lime. Add to mixed greens and top with pecans, goat cheese, and cranberries!
Pomegranate Dark Balsamic: Indigenous to the warm climates of the Mediterranean & Middle East, the intense sweet-tart flavour of the pomegranate is a perfect match for hearty meats like lamb & Duck. Use alone or whisk together with your favourite oil over a mixed green salad with toasted nuts & feta cheese. Adds depth to any of you favourite pan sauces, braised meats or compotes. Drizzle over poached fruit and ice cream for an easy dessert.