Aged up to 12 years…


Juicy, tart raspberry and luscious white balsamic come together in this bright, versatile infused balsamic. Use it in shrubs, mixed cocktails, as glaze or make a marinade for poultry, in wilted spinach salad, over fresh cut fruit, to glaze salmon, and much, much more! 4% acidity

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Product Description

The fruitiness of wild raspberry white balsamic vinegar makes it a natural pairing for any of our citrus-based olive oils, such as Lemon, Blood Orange, Persian Lime. Step outside the box and try it with a more herb-forward olive oil (especially for marinades) like Basil, Herbs de Provence, Rosemary, or Dill Olive Oil. If you’re a fan of the classic sweet and spicy combination, try our Chipotle or Harissa Olive Oils. Some of our favorite uses for this amazing new flavor is in a vinaigrette over a wilted spinach salad with red onions and warm bacon, over an appetizer of nuts and goat cheese, or over fresh fruit.


  • 1-2  teaspoons UP EVOO
  • 1/2 cup of red onion, chopped
  • 1/2 teaspoon dried thyme (11/2 teaspoons if using fresh)
  • 1/2 teaspoon salt (divided)
  • 4 (4-6) ounce boneless skinless chicken breasts
  • 1/3 cup Raspberry Dark Balsamic Vinegar
  • black pepper to taste

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