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Elderberry Dark Balsamic Vinegar

Verbena Elderberry Dark Balsamic Vinegar

No added sugars. All natural, always!



2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of Vebena  Elderberry Balsamic Vinegar
2 tablespoons of Verbena Honey Ginger DarkBalsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon Verbena Butter Infused Olive Oil.


Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.



Fall Harvest Salad


  • 2 cups escarole
  • 2 cups arugula
  • 1 cup butternut squash cut into small cubes and roasted
  • 1/3 cup toasted hazelnuts
  • 1/2 cup pomegranate seeds
  • 2-3 slices prosciutto 
  • 1 honey crisp apple cored and sliced thin
  • 1 cup smoked gorgonzola crumbled



  • Tear up your escarole and add to bowl or platter with arugula. Scatter on squash, hazelnuts, pomegranate seeds, prosciutto, apple and gorgonzola.

  • Whisk together feel good extra virgin olive oil,  balsamic vinegar, salt and pepper until thick and creamy.

  • Pour dressing over salad and serve.


To roast squash, toss with olive oil, salt and pepper and roast on parchment lined baking sheet in 375 F degrees oven for 20-25 minutes or until tender and lightly browned. To roast prosciutto, put slices on parchment paper lined baking sheet and bake for about 10 minutes in 350 F degrees heated oven. Remove, let cool and break up.

Elderberry Dark Balsamic Vinegar

PriceFrom $4.50
  • Since the beginning of time, the elderberry has been gathered for its natural health qualities and uniquely sweet flavors. Combine with Extra Virgin Olive Oil, salt, and fresh black pepper to create a flavorful and healthy vinaigrette. Drizzle over meats and vegetables, or sweet desserts and cheese.


    Pairings: Italian Carolea, Tunisian Chemlali, Meyer Lemon, Persian Lime



    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), Organic Elderberry 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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