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Fennel Dark Balsamic Vinegar

Verbena Fennel 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 lbs pork loin

1 cup Verbena Fennel Balsamic

1 -2 tbsp Verbena Italian Carolea Olive Oil

2 tbsp Maple Syrup

3 cloves garlic, cut in halves

1 tbsp fennel seed, crushed

1 tsp dried herb blend

1/2 tsp salt

1/4 tsp black pepper


Preheat the oven to 350 degrees Fahrenheit.

Pat the pork loin dry with a paper towel, then cut the openings for the garlic. Cut as many slits into the muscle as you can. The slits should be approximately 1 inch apart, and about halfway into the loin.

Once you've made the pockets, stuff a half clove of garlic into each hole.  Coat the pork in 1 tbsp of olive oil.

Next, in a small bowl, mix together crushed fennel seed, 1/2 tsp of salt and 1/4 tsp black pepper. Adhere the herb mixture to the pork with a pressing motion.

Now, heat a cast iron skillet on medium-high heat. When it's hot, coat the pan in 1 tbsp of olive oil. Add pork and sear all sides of the meat until golden, turn carefully. When all the sides have browned, remove the pork from the pan.

Place into the oven for about 15 - 20 minutes or until the internal temperature of the pork loin reaches 145 degrees Fahrenheit. Set aside to rest for 5- 10 minutes before serving.

While the pork is baking, make the balsamic glaze. Add 1 cup of balsamic vinegar and 2 tbsp of pure maple syrup to the pan and bring to a boil over high heat. Reduce the heat to low and simmer until the sauce reduces by half, about 10 minutes. Remove from heat. and drizzle the glaze over the pork loin.





4 Pork Sausage

1/4 Cup Verbena Tunisian Chemali Olive Oil

1 Cup Sliced Fennel

1/4 Tsp Salt

1/2 Small Red Onion Sliced

1/8 Tsp Pepper

1 Tsp Rosemary

2 Tbsp Verbena Fennel Balsamic

Preheat the oven to 375 degrees Fahrenheit.

Slice the fennel into 1-inch chunks and slice the onion into quarters. Add to an oven proof dish along with the rosemary.

Add one tablespoon of olive oil, one tablespoon of balsamic vinegar, and season with salt and pepper. Toss well to combine and place in the oven to roast for 5 minutes.

Nestle the sausages in between the vegetables and drizzle over the remaining olive oil and balsamic vinegar. Stir to combine and return to the oven for a further 30 minutes or until the sausages are completely cooked through and the vegetables are golden and caramelized.

Fennel Dark Balsamic Vinegar

PreçoA partir de 3,60$
  • Fennel: a vegetable with sweet, crispy stalks and lacy, frond-like leaves. Similar to celery, fennel's parts are all edible, including the seed, which is often used in Italian sausage. The licorice taste of fennel is stronger when you eat it raw. Raw Fennel is not always easy to find which makes having this flavor available year round in your kitchen a must.

    *Use in recipes calling for Anise, Star Anise, Fennel (bulb or seed), Basil, Chervil, Caraway or Thyme.

    *Use in Cocktails that call for Sambuca

    *Use with Italian Sausage recipes to up the fennel quotient.

    *Make Fennel balsamic caramelized red onions for use on Pizza or Focaccia.

    *Serve as “drinking licorice”

    *Spike your iced tea, hot tea, soda water or lemonade.


    Pair with our Meyer Lemon extra virgin olive oil for a delicious sauce for swordfish. Also pairs with: Tunisian Chemlali, Italian Carolea, Spanish Hojiblanca, Greek Kalamata, Garlic, Garlic Herb, Garlic Artichoke, Dill, Oregano, or Chive Olive Oil


    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 120
    Total Fat = Total Fat 14g = 18%
    Saturated fat (<2g)= 10%
    Sodium = 0mg
    Total Carbohydrates = 0g
    Protein = 0g
    Not a significant source of Calcium, Cholesterol, Fiber, Vitamin D, Iron, Potassium, Total Sugars, and Added Sugars.


    100% Organic Extra Virgin Olive Oil (Cold-Pressed, GMO Free, Dairy Free, and Gluten Free, Vegan), Infused with fresh organic fennel


  • 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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