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Black Walnut Dark Balsamic Vinegar

Verbena Black Walnut Dark 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.




Balsamic Roasted Brussels Sprouts

1 ½ lbs. fresh Brussels sprouts, trimmed and cut in half through the core
4 oz. pancetta, ¼ -inch dice
¼ c. Verbena Italian Herb Olive Oil
2 Tbsp. Verbena Black Walnut Balsamic Vinegar
1 ½ tsp. Himalayan Sea Salt
½ tsp. ground black pepper, to taste

Pre-heat oven to 400 degrees F. Spread Brussels sprouts on a baking sheet, including any loose leaves which will get crispy when roasted.

Add the pancetta, Olive Oil, Himalayan Sea Salt and pepper. Toss with your hands until all the sprouts are cover and spread out on the tray in a single layer.

Roast for 20-30 minutes until the Brussels sprouts are tender and nicely browned, and the pancetta is cooked.

Toss once during roasting.

Remove from the oven, toss immediately with the Black Walnut Balsamic Vinegar. Adjust seasoning. Serve hot.





4 teaspoons Verbena Italian Carolea olive oil, divided

1 ½ teaspoons brown sugar

12 skinless, boneless chicken thighs (about 3 pounds)

3 thyme sprigs

½ teaspoon kosher salt 

⅓ cup halved pitted olives

½ teaspoon black pepper

1 tablespoon lower-sodium soy sauce

5 medium shallots, quartered (about 2 cups)

3 tablespoons chopped walnuts, toasted 

⅓ cup Verbena Black Walnut balsamic vinegar

1 tablespoon chopped fresh chives

¼ cup unsalted chicken stock (such as Swanson)

2 teaspoons chopped fresh thyme

Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining chicken. Remove chicken from pan.

Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally. Remove shallots from pan. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits. Add stock, soy sauce, sugar, and thyme; cook 30 seconds, stirring constantly. Return chicken and shallots to pan; toss to coat. Reduce heat to low; cook 5 minutes or until chicken is done. Discard thyme. Sprinkle with olives and remaining ingredients.

Black Walnut Dark Balsamic Vinegar

PrecioDesde 4,50$
  • Sumptuously rich walnut flavor is a welcome addition to any artisan table. Pair it up with the Blood Orange Flavored EVOO or the Meyer Lemon Infused Olive Oil for a great salad dressing or marinade. Brush on a grilled steaks or charbroiled hamburgers to step up the traditional BBQ fare. Wonderful with fresh baked cookies, drizzle over ice cream or add to your favorite cake frosting.  One of our favorites - pour over a creamy egg custard.


    Pairings: Hojiblanca, Italian Carolea, Butter, Blood Orange, Meyer Lemon, or Vanilla Bean Olive Oil 


    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), Infused with Organic Black Walnut. 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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