WHAT'S IT ALL ABOUT? Blending together Italian raspberry purée and our incredible Traditional 18 Year balsamic base creating a vinegar that is rich and velvety with delicate notes of Italian raspberries. Unlike many flavoured dark balsamic vinegars, the raspberry balsamic is both delicate and fruity, lending itself well to traditional vinaigrettes, cheese plates and marinades.
TRY PAIRING IT WITH: Blood Orange, Lemon, Basil, Herbes de Provence, Toasted Sesame Seed, Persian Lime, Mild Intensity EVOO such as our Hojiblanca.
ENHANCES: Vinaigrettes/Dressings, Reductions/Glazes, Creamy Desserts, Berries, Cheese, Leafy Greens, Stone Fruit, Pastries
SUGGESTIONS: Combine with Basil olive oil and drizzle over baby greens with goat cheese and toasted or candied pecans. How about reduce to a glaze, combine with Blood Orange olive oil and Dijon mustard to glaze pork chops or pork tenderloin. Reduce and use as a syrup on pancakes, waffles, or French toast. Drizzle over yogurt and sprinkle with slivered almonds. Combine with Herbes de Provence olive oil and brush over fruit skewers before grilling.