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Bell Pepper White Balsamic Vinegar

Verbena Bell Pepper White Balsamic Vinegar

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.





¼ cup Verbena Spanish Hojiblanca olive oil, divided

4 skinless, boneless chicken breast halves - cut into strips

salt and pepper to taste

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 medium onion, thinly sliced

4 large cloves garlic, finely chopped

1 tablespoon dried basil

¼ cup Verbena Bell Pepper balsamic vinegar, divided



Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.

Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.

 Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.







1 Tablespoon Verbena Garlic olive oil

3/4 cup finely diced red bell pepper, 1 small

1 clove garlic, minced

1 – 12 ounce package trimmed whole green beans, about 4 cups

2 Tablespoons Verbena Bell Pepper balsamic vinegar

1/4 Teaspoon sea salt, or to taste

1 Tablespoon chopped fresh basil


Preheat a 9″ cast iron skillet over medium high heat. When the pan is hot, add the olive oil and red bell pepper. Sauté until the pepper begins to soften, about 2-3 minutes.

Then add the garlic and cook until fragrant, another 30 seconds.

Finally add the green beans and balsamic vinegar to the pan, cover and simmer for 3-4 minutes or until the beans are crisp tender.

Remove the pan from the heat and season to taste with sea salt.

Stir in the basil and serve immediately.

Bell Pepper White Balsamic Vinegar

PrecioDesde 4,50$
  • With a true bell pepper flavor, you’ll love this savory balsamic vinegar. Use as a glaze for salmon or pork. Make a sweet pepper salsa using this White Bell Pepper Balsamic as a dressing. Or top a bruschetta made with ricotta cheese and pine nuts.


    Pair with our chipotle olive oil to add a hint of smokiness to the flavor along with some additional heat.  Also pairs well with: Garlic, Greek Kalamata, Butter, or Oregano Olive Oil,


    Nutrition Facts

    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 30
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 7g = 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: 25 Star White Balsamic Vinegar ( Concentrated Grape Must,Italian White Wine Vinegar ), organic natural bell pepper extract. Contains sulfites occurring from raw materials (not added).

  • 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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