Posted by Olivia on Thursday, February 23rd, 2012
Our customers are always asking us: how do you pair olive oils and balsamic vinegars together?
Ultimately, there is no right or wrong answer. You can mix and match to your heart’s desire and find what tastes good to you. But of course, there are certain olive oils that just naturally pair with certain balsamics, and you can almost always bet on these combinations tasting great in your recipes.
We’re so exciting about sharing our fave mixing tips with you that we’ve decided to make you all mixologists—pros in the art of mixing olive oil and balsamic!
This week, we’re highlighting Arbequina Olive Oil and White Balsamic Vinegar. Arbequina is a Delicate to Medium intensity olive oil that has a gentle lightness to it, while still giving a hint of pepper. It’s lovely with whitefish, grilled seafood, and simple sautés—in other words, ingredients and recipes that match its mild fruit and spice notes.
Which brings us to White Balsamic Vinegar, a balsamic option that mixes so delightfully with Arbequina! Our White Balsamic is unlike all others; it’s aged in new wood casks and is clear in color and not in flavor. Just like Arbequina, it is a match made in foodie heaven with seafood and gentle, bright ingredients like herbs and citrus.
Combining Arbequina Olive Oil and White Balsamic Vinegar, you get a vinaigrette that tastes a bit like early spring. It’s a combination that adds an air of fruit and just a hint of spice to your dishes. As a salad vinaigrette, whisk 2 parts oil to 1 part vinegar, along with a bit of honey and lemon juice to taste. This will be delicious over arugula, spring greens, or an herb salad — perhaps top it off with grilled lemon shrimp or seared salmon.