Use in marinades, dressings, glazes, desserts, over fruit, and in baking! Delicious in balsamic cocktails (called shrubs) or with sparkling water. To make an easy salad dressing just combine 1 part Elderberry Dark Balsamic with 2 parts of any of the olive oils recommended below. 4% acidity.
Pair it: Persian Lime Olive Oil, Milanese Gremolata Olive Oil, Lemon Olive Oil, Herbes de Provence Olive Oil and more!
Use it: Elderberry and Peach Mule, Olive Us Beet Hummus, and more!
Our balsamic vinegars are made in Modena, Italy using the Solera Method and later naturally infused in California. Our white balsamics are aged up to 12 years and our dark balsamics are aged up to 18 years, with the exception of Denissimo which is aged for 25 years. They contain only naturally occurring sugars and natural flavours. No added sugar, thickeners, caramel colouring, dyes, or artificial flavours are used. Gluten-free and vegan.