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Back Vanilla & Fig Balsamico Vinegar

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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.

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SKU

358

$19.99

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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.

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Recipes

Strawberry, Fig & Basil Salad

Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.

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Citrus Pasta Salad

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.
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