Fragrant Tahitian vanilla beans and our rich, dark balsamic vinegar create February's flavor of the month: Vanilla Balsamic Vinegar. It's fantastic in sweet applications, but you'd be surprised how much you can do with it for savory dishes as well.
It pairs beautifully with our citrus olive oil flavors, such as Blood Orange, Persian Lime, and Eureka Lemon. The vanilla + citrus combination is delicious as a vinaigrette for salads (like the one in our featured recipe), as a marinade for fish and shrimp, or to drizzle over roasted sweet potatoes. We love to pair it with Garlic, Rosemary, Herbes de Provence, or Butter All-Natural Olive Oil for pork, chicken, beef, and fish.
And if spicy is up your alley, try combining our Harissa or smoky Chipotle Olive Oils with Vanilla Balsamic Vinegar. We love to use the spicy/sweet pairing on shrimp and chicken (especially as a sauce for wings!).
If some of these combinations sound a little unusual, you don't have to take our word for it! Stop by one of our four locations to sample them, try your own combinations, and see for yourself how delicious they can be!
For sweeter uses, we drizzle Vanilla Balsamic Vinegar over fruit for a fruit salad, add it to chocolate fudge, or use it in place of sugar in cobblers, shortcakes, and crisps. We also love to macerate berries (especially strawberries) in it, then use the final product on angel food cake, brownies, cakes, ice cream, yogurt, oatmeal, and more. You can treat it like a shrub and make cocktails with it.
Have you tried The Olive Scene's Vanilla Balsamic Vinegar? What are some of your favorite pairings and uses for it? Leave a comment and share your ideas below!