Raspberry Balsamic Vinegar


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Sweet, tart and complex with the natural flavor of fresh, ripe raspberries.

Enjoy paired with a variety of our fresh infused and fused olive oils!

Delicious as a marinade for pork or chicken.

Aged in the traditional Solera Method and comes from Modena, Italy.




 Baked Balsamic Chicken
•2 lbs (bone-in or boneless) skinless chicken breasts
(about 4 pieces)
•1 small onion, diced
•1/4 cup balsamic vinegar
-Balsamics to use: Traditional, Black Mission Fig, or Raspberry
•1 tbsp. rosemary olive oil
•4 garlic cloves, minced
•1 tbsp. dried oregano
•1/2 tsp. dried rosemary
•2 tsp. coarse whole grain mustard
•Salt and pepper
*You can marinade the chicken overnight or make it as is.
-Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.
-Place the chicken into a glass dish in a single layer and pour any excess marinade on top.
-Season with extra salt and pepper if desired.
-Place into oven, uncovered, and bake for 20 minutes.
Boneless Chicken Breasts
•Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)
Bone-In Chicken
•Bone-in chicken will take a bit longer, adding at least another 15-20 minutes onto cooking time.
•Serve over rice, a salad or with roasted vegetables.