Recent Blog Entries
- DIY (Do-It-Yourself) Olive Oil Scrub
- Springtime Vegetable Eggs en Cocotte with Harissa Morocco Spice Blend and Arbequina EVOO
- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Our Reusable Totes & Bulk Olive Oil Help You Stay Eco-Conscious
- Pie Crust Berry Kolackis with Lemon Glaze
Archived Entries
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- August 2009
- Home >
- The Olive Press Blog >
- Introducing Our New Black Cherry Balsamic Vinegar
Introducing Our New Black Cherry Balsamic Vinegar
Posted by Olivia on Wed, October 24, 2012
Our line of balsamic vinegars features fresh flavors like Peach, Strawberry, and Fig Balsamic, and our latest release—Black Cherry Balsamic—is another fruit-infused creation that we’re excited to offer.
Fans of our line of balsamic vinegars will be pleased to add our new Black Cherry Balsamic to your culinary collection. This fruit-forward balsamic is bursting with deep cherry flavor, and it’s ready for drizzling, whisking, and splashing into yourfavorite recipes at home.
Here are just a few ways you can enjoy our new Black Cherry Balsamic Vinegar:
- Drizzle over poached fruits like pears, apples, or figs, and finish with a dollop of mascarpone cheese.
- Simmer down with pan juices from roasted lamb or chicken to make a reduction sauce for dinner.
- Whisk together with any of our Citrus Olive Oils for a ripe, fruity salad vinaigrette.
- Add a drizzle into a fruit and nut-infused grain pilaf and finish off with fresh basil or parsley.
- Finish off a cheese platter by drizzling over cut cheeses, along with honey and chopped nuts.
- Use in place of wine or other vinegar in a marinade for pork, steak, or lamb dishes.
- Add a splash to your fave pasta dish, especially anything with soft cheeses, fresh basil, or spinach.
- Try a few drops over vanilla or fruity ice cream.
Find our new Black Cherry Balsamic Vinegar, along with the others in our collection, on our website here.
Subscribe via RSS reader
Blogroll
- Something About Sonoma
- Extra Virginity - Truth in Olive Oil
- CalAthena
- Slick Extra Virgin
- Batterlicker
- Blog Well Done
- BrokeAss Gourmet
- Cooking While Eating
- Cooking with Amy
- The Endive Chronicles
- fANNEtastic food
- Let There Be Bite
- Kee Kitchen
- Modernist Cuisine
- Oxbow Public Market
- Tagami Food, Wine & Travel

