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Our Black Garlic Balsamic Vinegar should be a staple of any cupboard of ingredients kept closest to your cooker at home. Its hint of garlic and depth of flavour make it so versatile to use in so many popular recipes. From adding to stews and pasta sauces, to caramelising vegetables and marinating meats. This is not just a dressing for salads, but it is very good at dressing up your salads too!
How is it best used?
With its intense flavour of garlic, grape must and subtle sweetness, our Black Garlic Balsamic Vinegar can be used to boost flavours when cooking in many recipes that demand a Traditional Balsamic Vinegar, such as our 25 year old Balsamic Vinegar. Use it in stews, let meat or vegetables marinade in it or use it for caramelising vegetables and meats in a hot pan with oil. Alternatively it can be used as a dressing for the best leafy salads with a good strong flavoured extra virgin olive oil such as our Kabbadates Extra Virgin Olive Oil from Corfu.
How is this made?
Susie Hamilton Stubber began making delicious dressing in 2013 in County Armagh, Northern Ireland. Brought up to love all the countryside has to offer, she has honed her rural skills of using natural ingredients to make unique produce. We discovered her talents when we met her for the first time in 2018. To make our Black Garlic Balsamic Vinegar, Balsamic Vinegar from Modena, Northern Italy, is infused with fresh Black Garlic to make this fantastic vinegar full of flavour.