We Olive balsamic vinegars are tangy and sweet making them a great finishing sauce for anything off the grill. The key to glazing with a We Olive balsamic is all about timing. Brush on the balsamic in the last 5 – 10 minutes of cooking so that the natural sugars in the vinegar don’t begin to burn before your meat is cooked. The balsamic vinegar glaze will add a deeply flavorful finish to anything you grill.
We recommend seasoning your protein (veggies and fruit are also delicious with a glaze) with salt and pepper and olive oil before grilling and then applying a few layers of balsamic with a brush in the last 5-10 minutes. You can also add fresh herbs or spices to the balsamic for extra flavor. Following are just a few ideas for glazing with We Olive Balsamics:
Dark Balsamic Vinegar
Includes: Aged Balsamic, Blackberry, Mission Fig, and Blood Orange
Dark Balsamics work beautifully on grilled pork tenderloin, tri-tip or flank steak and lamb burgers. They’re also tasty on chicken drumsticks and wings, salmon and tofu. Try brushing our Aged Balsamic on veggie skewers or use any dark balsamic on grilled fruit served with vanilla ice cream.
Fruity White Balsamic Vinegar
Includes: Peach, Pineapple, Strawberry, Apple
White Balsamics make a perfect glaze on poultry, pork and seafood. Try the Pineapple on shrimp skewers, the Apple on pork tenderloin, and the Peach on chicken breasts. Make a chicken skewer with whole strawberries and basil leaves, brush with Strawberry White Balsamic and serve over salad greens for a delicious and healthy summer salad. All of these balsamic vinegars are lovely brushed on fruit and served with grilled bread and fresh ricotta.
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