Umeboshi Plum White Balsamic Vinegar

Ginger & Black Garlic Olive Oil, Eureka Lemon Olive Oil, Persian Lime Olive Oil, Toasted Sesame Oil, Blood Orange Olive Oil, Garlic Olive Oil

Dressings, marinades, cocktails, stir fry, sauces

Combine 2 parts Olive Oil with 1 part Umeboshi Plum Balsamic vinegar.  Whisk together and serve.  To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

Combine equal parts Umeboshi Plum Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein.  Instead, combine Olive Oil and Umeboshi Plum Balsamic and use to drizzle over the finished product.