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Garlic Dark Balsamic Vinegar

Verbena Garlic 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.





1 Tbsp Verbena Tunisian Chemali Olive Oil

1 Tbsp Sugar

1 tablespoon Butter

1 tsp Pepper

1 tablespoon minced Garlic

1 tsp dried Rosemary

16 ounces Mushrooms whole or halved

4 Tbsp Verbena Garlic Balsamic Vinegar

1 Tbsp Light Soy Sauce low sodium

chopped green onions or parsley for topping

 Heat olive oil and butter in a skillet and add garlic. Sauté the garlic till fragrant and add the mushrooms. Toss the mushrooms once and then cook them on medium high heat, tossing them again a few minutes later. Cook for a total for 4-5 minutes or till the mushrooms are tender.

Add balsamic vinegar, soy sauce, sugar, pepper and rosemary and toss to coat the mushrooms in the sauce. Cook for another minute or two and serve topped with chopped green onions or parsley.





4 (1 pound, total) boneless, skinless chicken breasts

1/2 Tbsp dried oregano

3 Tbsp Verbena Greek Kalamata olive oil

1/2 Tbsp dried basil

4 Tbsp Verbena Garlic balsamic vinegar

1 tsp salt

3 cloves garlic, minced 

1/2 tsp fresh ground black pepper

Place chicken breasts in a large resealable plastic bag; set aside.

In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.

Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.

To Bake

Preheat oven to 425˚F. Remove chicken from marinade; discard marinade.

Lightly pat dry the chicken breasts with paper towels.

Coat a baking dish with olive oil.

Add chicken breasts to the baking dish; lightly coat chicken with olive oil and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.

Remove from oven and let stand 8 to 10 minutes before cutting.

Top with a drizzle of balsamic vinegar and serve.

To Grill

Preheat an outdoor grill to medium-high; about 425˚F to 450˚F.

Brush grill grates with oil.

Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165˚F. Thicker chicken breasts will need more time to cook.

Remove from grill; let stand 8 to 10 minutes before cutting.

Top with a drizzle of balsamic vinegar and serve.

Garlic Dark Balsamic Vinegar

PriceFrom $4.50
  • Garlic and Balsamic vinegar are the building blocks for so many recipes, we couldn't pass up this simple yet divine combination!  We're sure you will appreciate the simplicity of the distinct flavors and start creating your own wonderful original recipes. Pair it up with everything!!


    Pairings: Hojiblanca, Greek Kalamata, Italian Carolea, Chipotle, Citrus Habanero, Smoked Hickory, Rosemary, Basil, Classic Italy, Tuscan Herb, the combinations ore plentiful!



    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 Garlic. 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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