Nothing beats bread, fresh olive oil, and aged balsamic vinegar that’s been upped with some of our sea salts (even on dessert duos) to make the perfect snack or party appetizer.  

From the Barbary Coast of North Africa, Baklouti peppers are rare and unique. Both fruity and mildly spicy, this oil is made by combining one pound of organic EVOO with 1.6 pounds of fresh whole Baklouti chilies and crushing the two ingredients together. 

This marriage of honey and ginger brings a gentle, spicy heat which balances to bring a brilliant white balsamic. There is an intense ginger kick, modestly offset and complimented by the natural sweetness of honey. Honey Ginger Balsamic Vinegar is perfect for marinades and naturally compliments a wide variety of seafood and chicken based dishes. Try it on grilled pineapples, just brush it over to create a delicious combination.

DIRECTIONS:  Add 1/4 cup olive oil to a shallow bowl or rimmed plate.  Drizzle 1 tbsp aged balsamic over top, then sprinkle plain or herbed sea salt. Have a fresh loaf of crusty bread on hand.  And a few shards of fresh parmesan, too.  Heaven!

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