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Red Apple White Balsamic Vinegar

Verbena Red Apple 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 Red Apple Balsamic Vinegar

¼ cup Verbena Basil Olive Oil, + 2 TBSP

1 tablespoon Dijon mustard

1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)

2 lb parsnips, trimmed, peeled and cut into ½ -inch-wide spears

1 ½ lb baby carrots


  • Preheat oven to 325°.
  • Mix glaze ingredients together in a small dish, and set aside.
  • Place ham, fat-side up, in roasting pan.
  • Diagonally score ham; cover with foil.
  • Bake 1 hour.
  • Remove foil, and brush ham with 1/3 of the glaze mixture.
  • Bake, uncovered, 1 hour or until heated through (140°), brushing with glaze every 20 min.
  • Meanwhile, toss parsnips and carrots with 2 tablespoons Basil oil in large shallow pan.
  • Add to oven with ham the last 45 min of the ham baking time.
  • Turn the vegetables every time ham is brushed with glaze.
  • Remove ham from oven; transfer to cutting board.
  • Tent with foil; let stand 15 min.
  • Meanwhile, increase oven temperature to 425ºF.
  • Continue to roast vegetables 15 min., turning every 5 min.
  • Serve with ham.





4 medium yellow or green squash

1 small red onion

2-3 tablespoons Verbena Tunisian Chemlali Olive Oil

1 teaspoon salt

1/4 teaspoon pepper, to taste

1 tablespoons Verbena Red Apple Balsamic Vinegar


Trim ends and cut squash in half lengthwise, then slice across into 1/4” slices

Cut onion in half then slice across

Place oil in sauté pan over medium heat.

Add onions and sauté until tender, 2-3 minutes.

Add squash, salt and pepper.

Sauté squash until tender, but still crisp - about 5 minutes.

Sprinkle with Red Apple Balsamic Vinegar and serve immediately.

*If it sits too long the squash will become mushy, so if making earlier, do not add the balsamic vinegar until ready to serve.

Red Apple White Balsamic Vinegar

PrecioDesde 4,50$
  • The combination of pork and apples is timeless. Try apple glazed ham and vegetables for the upcoming holiday season, red apple balsamic pork bites, or tenderloin with maple and apple glaze, or over brie! For dressings, stay in the fruit family by matching it with 2 parts of Blood Orange Olive Oil, Meyer Lemon or Persian Lime. As a marinade or glaze, we think our herb oils pair amazingly well with Red Apple. Try Herbs de Provence, Rosemary or White Truffle. Chipotle or Chili or Tandoori olive oils create a complex, sweet/spicy/fruity marinade.


    Pairs well with: Blood Orange Olive Oil, Meyer Lemon,  Persian Lime, Herbs de Provence, Rosemary, White Truffle, Chipotle, Chili or Tandoori olive oil


    Nutrition Facts

    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:  25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Organic Apple 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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