Back Vanilla & Fig Balsamico Vinegar
Aged for more than two years and imbued with the sweet essence of California ripe figs and a touch of vanilla, our Vanilla & Fig Balsamico Vinegar is one of our favorites. Exceptional in salad dressings, it’s also sensational with creamy Brie and Fontina cheeses, as a meat marinade, drizzled over grilled vegetables, added to sauces, and mixed with olive oil as a dip. Simply fabulous!
Try pairing with our Fresh Blood Orange Olive Oil
250ml / 8.45 fl oz - All of our balsamico vinegars aged for a minimum of 2 years and are made in small batches to ensure the highest quality. Paleo, Keto, Vegan, Gluten Free.
Aged for more than two years, this incredible vinegar is one of our absolute favorites. The sweet, rich California figs mingle with a sliver of vanilla to create an outstanding balsamico vinegar that is perfect for dressings, marinades, glazes and dipping. Temecula Olive Oil Company Vanilla & Fig Balsamico Vinegar pairs beautifully with so many of our premium olive oils, from Hickory Smoked to Jalapeno - complete your kitchen with the very best!
250ml / 8.45 fl oz - All of our balsamico vinegars aged for a minimum of 2 years and are made in small batches to ensure the highest quality. Paleo, Keto, Vegan, Gluten Free.
Nutrition Facts

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Strawberry, Fig & Basil Salad
Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad featuring our Fresh Basil Olive Oil and Vanilla & Fig California Balsamico!
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Citrus Pasta Salad
Citrus Pasta Salad Recipe - A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
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Grilled Peaches & Pound Cake
Here's a sweet way to grill with TOOC Fresh Blood Orange Olive Oil and Vanilla & Fig Balsamic Vinegar.
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Portobello Mushroom Cooked like a Steak
If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.
This is a meatless dish, but not a vegetarian one—the meat is on the side. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos. Learn More