We pair classic Italian herbs with Traditional 18-Year Balsamic Vinegar to create our flavor-packed Neapolitan Herb Balsamic Vinegar. It’s infused with rosemary, marjoram, thyme, garlic, and sage for a savory, dark balsamic vinegar that’s unlike anything else in our stores.
The flavor profile is perfect for summertime eating, which is why we’ve made it August’s Flavor of the Month. Drizzle it over grilled vegetables or fresh heirloom tomatoes. Marinate poultry, pork, steaks, or portobello mushrooms in a combination of your favorite olive oil + Neapolitan Herb Balsamic Vinegar before grilling. It makes a rich, intense Italian Vinaigrette (recipe above) for your chopped Italian salads, Caprese salads, or even served on plain leafy greens. And you HAVE to try it in your next potluck pasta salad! But one of our all-time favorite uses for Neapolitan Herb Balsamic Vinegar is a little unusual; spike your Bloody Mary with it!
While it’s a great summertime balsamic vinegar, it’s versatile enough to use all year long. Roast out-of-season tomatoes and red peppers with a drizzle of Neapolitan Herb Balsamic Vinegar to create a simple pasta sauce. As hard squashes come into season, try adding it to your roasted acorn squash. Finish roasted potatoes, broccoli, or green beans with it. Add a splash to your soups, stews, and sauces for a touch of umami. Use it in place of the vinegar in your savory tart and pie crusts. Create a reduction to drizzle over roasted pork or lamb. We love it in whole grain salads, especially our Farro Caprese Salad.
This balsamic vinegar has so much flavor already that we tend to pair it with simple oils for marinades and vinaigrettes. Our go-to complementary oil is whatever incredibly fresh Single Varietal Extra Virgin Olive Oil we have on hand, but it’s also lovely with our Garlic, Eureka Lemon, Basil, or Wild Rosemary Olive Oil.
What are your favorite ways to use Neapolitan Herb Balsamic Vinegar? Leave us a comment with your ideas!