Traditional Dark Balsamic is perfect over salads, grilled meats, on roasted vegetables, and in sauces, soups, and stews. Add depth to tomato sauces by adding a couple tablespoons, or roast tomatoes with it for an amazing sauce base. Splash it in with mushrooms at the end of sautéing for a rich, caramelized flavour. To make a simple salad dressing pair 1 part balsamic with 2 parts of any of the olive oils suggested below! It’s also delicious over fresh fruit or ice cream. And of course, it makes a delicious bread dipper paired with Single Varietal EVOO and a freshly baked loaf. 4% acidity, exceeding Four Leaf Quality with an astonishingly high natural density of 1.28+.

Pair it: Any of our Fused, Infused, or Single Varietal Extra Virgin Olive Oils (EVOO).

Use it: Lemon Caprese Pasta Salad, Tomato and Pepper Confit, Marinara and Pesto Cavatappi Pasta Bake, and more!

Gift it: Big Dipper 6 Pack, Pasta Pesto Gift Box

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.