Alfoos Mango White Balsamic

All ultra-premium EVOO’s, Blood Orange fused olive oil, Eureka Lemon fused olive oil, Persian Lime olive oil, Chipotle olive oil.

Pork, Poultry, Waterfowl, Fish, Seafood

All Vegetables

Drizzle over fruits, ice-cream, cheese, grains

Combine 2 parts Olive Oil with 1 part Alfoos Mango 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 Alfoos Mango 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 Alfoos Mango Balsamic and use to drizzle over the finished product.

Using our Alfoos Mango Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application.   Please keep in mind; flavors are fairly flexible across recipes.  For example, if a recipe calls for Alfoos Mango Balsamic and you only have Peach, Cranberry Pear, Pineapple, Sicilian Lemon White Balsamics we’d say go for it.  Most importantly, experiment and have fun!

Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 9g, Sugars = 9g, Protein = 0g.  Acidity 6.0%.

Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural Alfoos Mango flavoring. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES.  NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS!  GLUTEN FREE!