Zesty and versatile with just the right amount of acidity to shine, especially where a savory characteristic is desired. Made from traditional herbs long used in Neapolitan cuisine including rosemary, marjoram, thyme, garlic, and sage. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Spike a Bloody Mary! Use to marinate poultry, portabella mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, with pasta, rice, quinoa, drizzled over cucumbers and tomatoes, or brushed on bruschetta.
The Best Pairings w/ EVOO
Paired beautifully with Garlic, Blood Orange, Lemon, Lime, Tuscan Herb, Basil, Gremolata, or Herbs De Provence Olive Oil.
Scotty turned my wife and I onto this a couple years back. I use it as a pre-rub on filet pork loin prior to stuffing.
A very rich and flavorful vinegar, it’s so good you can eat it as is.