Black Currant Balsamic Vinegar
Tangled amongst floral and fruity, juicy black currant essence is infused with our traditional balsamic vinegar that has been aged up to 18 years.
In a wonderful winter flavor that is enjoyable all year round, tangy black currant complements a wonderfully ambrosial balsamic base in our Black Currant Balsamic Vinegar. Together with our Blood Orange Olive Oil, you can create an exquisite dressing perfect for your next salad. Introduce this balsamic vinegar and add a whole new dimension to your dishes. An ideal condiment used to glaze lamb, beef, or pork to create a beautiful caramelized surface.
- Spoon over desserts and custards
- Pair with pungent cheese
- Roasted beet heaven
- A wonderful addition to bread pudding
- Homemade fresh bread with currants and walnuts
- Endive, pear, and almond salad
- Rhubarb and black currant jam
We CURRANTly recommend topping meringue pie with this liquid lover. Adds the perfect touch.
All of our balsamics are aged in wood barrels for up to 18 years. They are naturally free of any sugars, thickeners, and artificial ingredients. All-natural, always.
Ingredients: Grape must, wine vinegar, natural flavors, naturally occurring sulfites.
Frequently bought with
Blood Orange
Olive Oil
$15.95
Whole, perfectly ripened blood oranges are crushed with Tunisian olives to make a beautiful Blood Orange Olive Oil that is fused with freshness and bright with flavor.
Barbara Braidwood, owner of Saratoga Olive Oil, loves using Blood Orange Olive Oil as a replacement for vegetable oil in baked goods.
Herbes de Provence
Olive Oil
$13.95
You begin to appreciate the culinary craftiness of french cooking as the light richness of our extra virgin olive oil mingles with the prominent flavors of thyme, bay leaf, and sage.
Garlic
Olive Oil
$13.95
One of our top reviewed products. Never mince garlic again! Infuse your cooking with this all natural garlic olive oil.
Blair, our Sales Operations & Customer Service Manager, enjoys using Garlic Olive Oil when she makes roasted potatoes.
