Dill Pickle White Balsamic 375mL
$ 20.00
This is one of our most unique products and it is surprisingly delicious. It provides a great complement to any dish that uses spicy peppers (jalapeño poppers) - adding a sweet and acid component. Use as a condiment on a Cubano sandwich. It's a great option for coleslaw. Add some chopped jalapeño pepper and use as a condiment for a turkey burger. Or try in your favorite potato, tuna or egg salad. Try pairing this with your favorite EVOO for an amazing salad dressing, we like the Meyer Lemon! SOOOO good in a Bloody Mary!!
Make sure to add a spout, which are now located in our "Kitchen" section online.
Related Items
Coconut White Balsamic 375mL
$ 20.00
For a tropical treat, try our tart, sweet, creamy coconut white balsamic. Try it drizzled over fruit salad, combined with our roasted chili olive oil for a marinade that compliments any seafood dish, or a summer sipper with seltzer and ice.
Make sure to add a spout, which are now located in our "Kitchen" section online.
Cucumber Lime White Balsamic 375mL
$ 20.00
A refreshing combination of Cucumber and Lime, this white balsamic is delicious in cocktails. Also try as a dressing on a jicama salad or add in an Asian slaw with pistachios. Pair with any of our spicy olive oils for great salad dressing.
Make sure to add a spout, which are now located in our "Kitchen" section online.
Honey Ginger White Balsamic 375mL
$ 20.00
Ginger adds a subtle heat to the warmth of the honey in our sweet and tart white balsamic. A perfect addition to any Asian dish, this balsamic pairs well with our Toasted Sesame Oil.
Make sure to add a spout, which are now located in our "Kitchen" section online.
Jalapeno Lime White Balsamic 375mL
$ 20.00
This 12 Year-Aged white balsamic has a terrific sweet and tart flavor with a little spicy kick from the jalapeno. Use it as a marinade on meats for fajitas or tacos. Mix it in with some homemade salsa, a taco salad or on fresh fruit.
Make sure to add a spout, which are now located in our "Kitchen" section online.
