Origin: Modena, Italy
Flavor: the light and white balsamic version of our traditional Pomegranate balsamic; tart and crisp
Complements: salads, chicken, beef, fruit, pork, duck, cocktails, marinades, dressings
Olive Oil Pairings: Blood Orange, Persian Lime, Herbes de Provence, Picual, Hojiblanca
1. Use to caramelize red onions.
2. Combine with Persian Lime, Eureka Lemon, or Basil EVOO, and serve over salad greens topped with nuts, feta cheese, and caramelized red onion.
3. Combine with Basil EVOO to marinate lamb or duck.
4. Reduce in a saucepan and then drizzle over strawberries or duck.