Gilroy Garlic Balsamic
Gilroy Garlic Balsamic
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Our Classic Dark Balsamic is taken to the next level with a bold infusion of fresh garlic! Packed with flavor, this versatile balsamic is perfect for drizzling over cooked vegetables, pasta dishes, or using as a marinade for chicken. Mix it with your favorite oil to create a delicious salad dressing or dipping sauce for a crusty baguette. Pair it with our Basil Oil for a savory, mouth-watering vinaigrette that will leave you craving more. Get ready to elevate your meals with this garlic lover’s dream!
Watch the video to learn how to open and “shake” our premium balsamic blends.
Ingredients: Premium Dark Balsamic Vinegar (4% acidity), Fresh Garlic
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I love this garlic balsamic on sauteed vegetables. You don't need any oil or anything else, just top off with this. Also very good on other vegetables. This might be my favorite so far.
Hi Wendy, thank you for contacting us regarding your question on storage safety. All of our products are made to be shelf stable at room temperature in a cabinet, not to worry regarding garlic spoilage. Most recipes for home-picking garlic suggest that higher acidity vinegar because they're prepared using brines that dilute the vinegar with water, reducing the acidity of the vinegar. All of our products are sent to the lab for PH and safety testing before releasing to the general public to ensure safety with our method of storage, if you'd feel more comfortable keeping your bottle in the fridge though you are more than welcome to do so. We just don't recommend that generally because our thicker and richer grade of vinegar becomes much harder to pour out of the bottle when chilled, if you pull the bottle from the fridge 15 or so minutes before use it should warm up enough to shake and pour. :)
This is a question - not a review. It is my understanding that garlic can cause botulism if not stored properly . . . Is it safe to store this in the cupboard? I know vinegar is acidic, but with this being lower at 4% acidity, I’m just curious whether it is acidic enough to actually preserve the garlic long-term without the use of citric acid. Since botulism doesn’t have a taste or odor, I’m just concerned - any thoughts/information you can provide would be greatly appreciated. Thank you!
Gilroy Garlic is one of my favorite savory flavors. Great on rice, potatoes (baked n air fried), veggies or a stir fry. Just can’t go wrong. Enjoy!
This vinegar is amazing! I love garlic, but it doesn't always love me. I put this in so many things - anywhere I would put garlic - soups, salads, sandwiches, baked potatoes, french fries (in air fryer). This is a life changer for me.
