The Basics

TYPICAL RATIOS:

  • Marinade: 1 part Oil to 1 part Vinegar
  • Vinaigrette: 2 to 3 parts Oil to 1 part Vinegar

Basic Balsamic Vinaigrette

  • 1/4 cup Bella Oliva Traditional 18 Year Balsamic
  • 2 tsp Dijon mustard, more or less to taste
  • 1/2 tsp sea salt, to taste
  • Freshly ground black pepper
  • 3/4 cup Bella Oliva Extra Virgin Olive Oil

Directions

  • Whisk together first four ingredients in a bowl. Add olive oil in a slow, steady stream, whisking to combine. Toss lightly with mixed greens and serve. Toss right before serving and don’t overdress.
  • For additional flavor, add minced shallot, garlic, fresh herbs, a spoonful of tapenade, a dash of soy sauce or a few drops of honey.

Basic Balsamic Reduction

Bring 1 cup Bella Oliva Balsamic Vinegar (any flavor) to a boil in a small saucepan over medium heat. Turn the heat to low and simmer for 15-20 minutes until reduced by half. Remove from heat, while still warm add 1/2-1 tsp of good quality honey and a pinch of salt, stir well. The vinegar will thicken as it cools. Refrigerate in a covered container.

Basic Balsamic Marinade

  • 3/4 cup your choice of Bella Oliva Balsamic Vinegar 

  • 1/2 cup your choice of Bella Oliva Extra Virgin Olive Oil
  • 2 tsp brown sugar
  • 1/4 cup finely minced sweet onion
  • Cracked black pepper

In a small bowl, whisk together the vinegar, oil, brown sugar, onion, and pepper. Pour over desired meat and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.

Typical Ratios:

  • Marinade: 1 part Oil to 1 part Vinegar
  • Vinaigrette: 2 to 3 parts Oil to 1 part Vinegar