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Lavender Balsamic Vinegar

Verbena Lavender 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.





3 cups romaine lettuce torn 

½ tsp sea salt
1 red onion cut into rings 

1 tsp mustard
2-3 tbsp of feta crumbled 

1 tsp fresh or dried culinary lavender (Link coming soon)
2 peaches cut into segments

1 clove garlic minced
For the lavender dressing:

2 tbsp Lavender White Balsamic Vinegar
Juice of half a lemon (4 tablespoons)
5 tbsp Italian Carolea or Tunisian Chemali olive oil

In a bowl add the lemon juice, salt, mustard, lavender, garlic, onions and balsamic vinegar and whisk.  Slowly drizzle the olive oil while you continue whisking until you have added the entire amount
On the grill or in a pan on the stove top, lightly grill the peach segment
In your serving plate, arrange the torn lettuce, topped with the grilled peach segments
Take the onions out of the dressing and arrange on top of the lettuce
Crumble the feta cheese on top
Decorate with a few lavender twigs
Drizzle the dressing on the salad right before serving





3/4 cup Verbena Lavender White Balsamic Vinegar
1/4 cup Verbena Meyer Lemon Olive Oil
1/4 cup Honey
1 tbsp dried culinary lavender buds (Link Coming Soon)
1 1/2 tsp lemon zest
1 tsp sea salt
1/4 tsp black pepper
4 boneless chicken breasts skin on

In a large bowl, mix the vinegar, olive oil, honey, lavender, lemon zest, salt and pepper. Add chicken and coat. Cover and refrigerate for 4 hours.
Preheat a grill to medium. Remove the chicken from the marinade and place, skin side down, on the grill. Cook, turning every 5 minutes and brushing with the marinade, for 15 minutes or until no longer pink when tested with a sharp knife. Discard any remaining marinade.

Lavender Balsamic Vinegar

ЦенаОт 4,50$
  • Lavender Balsamic Vinegar, a perfect combination. Soft delicate floral lavender notes, taking this balsamic to the forefront. You'll love this drizzled over cheeses, fresh summer salads, grilled meats, omelettes, potatoes, and roasted vegetables. Try a splash in carbonated water for a unique refreshing summer drink.


    Pairings: Rosemary Olive Oil, Basil Olive Oil, Classic Italy Olive Oil, Tunisian Chemali 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), Natural Organic Lavender Extract. Contains sulfites occurring from raw materials (Not Added).

    Ingredients: 25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Natural Organic Lavender Extract.


  • 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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