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25 Star Traditional  Balsamic Vinegar

Verbena 25 Star Traditional Balsamic Vinegar

White or Dark Available.

No added sugars. All natural, always!



How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.






1/4 Cup Verbena 25 Star White Balsamic Vinegar

2-3 TBSP Honey

1/2 Cup Verbena Tunisian Chemali Olive Oil

1/4 tsp Italian Seasoning

1/2 tsp Salt

1/4 tsp Pepper

Whisk all ingredients together until thoroughly blended.





3/4 Cup Chopped Onion

3 TBSP Butter

1 1/2 TBSP Verbena 25 Star White Balsamic Vinegar        

1 TBSP Verbena Tunisian Chemali Olive Oil

1/3 Cup Dry White Wine
1 Cup Grated Parmesan, divided

4 1/4 Cups Beef Broth, divided

1 Cup Arborio Rice or other short grain rice

4 Duck Breasts (5-6 ounce)

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add rice; stir 2 minutes. Add wine; stir until almost all liquid evaporates, about 4 minutes. Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes. Add 2 1/2 cups broth, 1/2 cupful at a time, stirring often and allowing each addition to be absorbed before adding next, until mixture is creamy, about 18 minutes longer. Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 tablespoon butter. Season risotto with salt and pepper.

Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Sprinkle duck breasts with salt and pepper. Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes. Turn duck over and cook to desired doneness, about 5 minutes longer for medium-rare. Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.

Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.






Sliced Baguette

6-7 Chopped Plum Tomatoes 
2 Cloves Minced Garlic

3 Tbsp Verbena Tuscan Herb Olive Oil 
2 tsp Verbena 25 Star Dark Balsamic Vinegar

6-8 Thinly Sliced Basil Leaves
1 tsp Salt 

1/2 tsp Ground Black Pepper

In a large bowl, combine tomatoes, basil, garlic, salt, pepper, olive oil, and balsamic.

Add more olive oil, if necessary, to coat entire mixture.

Preheat the broiler.

Arrange the sliced baguette in a single layer on a baking sheet and brown both sides in the oven.

Brush olive oil over top side of each baguette slice, then spread the tomato mixture on each, drizzle with more balsamic, if desired, and serve.





1/4 Cup Verbena 25 Star Dark Balsamic Vinegar

2-3 TBSP Honey

1/2 Cup Verbena Tunisian Chemali Olive Oil

1 tsp Dijon Mustard

1 Minced Shallot

1 Clove Minced Garlic

Salt & Pepper to taste

Combine all ingredients in a glass jar and shake vigorously until thoroughly combined.

25 Star Traditional Balsamic Vinegar

PrecioDesde 4,50$
  • Our unique quality artisan 25* Balsamic Vinegar of Modena Italy is made using time honored traditions.  The process begins with careful selection of the Lambrusco and Trebbiano grapes. The grapes are pressed, and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about% of the original weight.  The liquid is then decanted into wooden barrels and left to transform into this beautiful rich dense balsamic vinegar, aged up to 18 years.  Very diverse, thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it pairs well with one of our EVOOs in a salad dressing. The acidity makes it pair extremely well with our sweeter Olive Oils and with sweet foods, such as fresh fruits or even ice cream.


    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Contains sulfites occurring from raw materials (Not Added).

    Ingredients: 25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must).

  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

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