Everyone has their go-to flavors of The Olive Scene oils and vinegars.
One of our customers’ favorites has always been our dark Raspberry Balsamic Vinegar, which is why we are so excited to introduce our Cascadian Wild Raspberry White Balsamic Vinegar.
Brighter, lighter, and more acidic than our dark Raspberry Balsamic Vinegar, this new flavor adds versatile, summer-fresh flavor to salads and marinades.
The Pacific Northwest is gifted with mild temperatures, rich soil, and lots of rain, providing the perfect environment for Cascadian wild raspberries to flourish. These tart, juicy berries are harvested in the late spring and then infused into our Ultra Premium White Balsamic Vinegar. The intense raspberry flavor is as bold and untamed as the West Coast wilderness.
The fruitiness of Wild Raspberry White Balsamic Vinegar makes it a natural pairing for any of our citrus-based olive oils, such as Eureka Lemon, Blood Orange, and Persian Lime. Step outside the box and try it with a more herb-forward olive oil (especially for marinades) like Basil, Herbes de Provence, Wild Rosemary, or Wild Dill Olive Oil. If you're a fan of the classic sweet & spicy combination, try our Chipotle or Harissa Olive Oils.
Some of our favorite uses for this amazing new flavor is in a vinaigrette over a wilted spinach salad with red onions and warm bacon, over an appetizer of nuts and goat cheese, or over fresh cut fruit.
We’ll even get you started with a sweet & savory marinade idea: combine 1 part Wild Raspberry Vinegar with 2 parts Wild Fernleaf Dill Olive Oil, salt, and pepper in a medium bowl or large Ziploc bag. Toss in some shrimp and marinate for 20 minutes. Skewer and grill them over medium heat for succulent shrimp. It will be difficult not to eat them right off the skewers, but if you can control yourself they’re delicious on salads, over quinoa, or with grilled veggies. Not a dill fan? Not a problem! Simply switch the olive oil to change up the flavor profile. Use Chipotle for a spicy twist, or Eureka Lemon for a brighter take on the recipe.
And Wild Raspberry White Balsamic Vinegar has tons of uses for sweet dishes as well! Use it as you would a shrub and add it to cocktails, iced tea, or sparkling water. Drizzle it as a finishing touch on ice cream, grilled or poached fruit, or add a splash to your pie/tart/crumble/crisp fillings.