3 More Ways to Use Apricot Balsamic

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Spring Apricot Salad with Toasted Almonds

Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella cheese.

Red Cabbage Dressed with Apricot Balsamic Vinegar

Melt 3 TBS butter &  3 TBS il Fustino EVOO in a heavy large pot over medium-high heat. Add onion thinly sliced; toss for 1 minute. Add cabbage and sauté until well coated, about 2 minutes. Add 1/3 cup il Fustino Apricot Balsamic Vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Serve.

Curry Ginger Pork Chops with Apricot Balsamic Vinegar & Fennel

Combine ½ cup il Fustino Apricot Balsamic Vinegar, 4 TBS curry powder, 4 TBS grated fresh ginger, 2 TBS il Fustino EVOO, and pepper. Spread mixture over 6 pork chops, cover in refrigerator for, at least one hour. Drizzle il Fustino EVOO into a large frying pan over medium heat. Cook turning only once until done and cooked through. Remove chops, drizzle pan with more Apricot Balsamic Vinegar, and deglaze, top with 2 very thinly sliced fennel bulbs. Toss until crunchy. Top chops with fennel and serve.


Bread Dip Mixture


Try this tasty combination for bread dipping or marinating.

Serves: 12


4 ounces, il Fustino California Balsamic vinegar
8 ounces, il Fustino Arbequina EVOO
2 Tablespoons, il Fustino Olive You herb pack
1/2 teaspoon, kosher salt


  1. Combine all ingredients in a jar or an il Fustino bottle. Shake to mix well.
  2. Allow at least 2 hours for the dry herbs to reconstitute.
  3. Shake well before serving. Serve with fresh bread or drizzle over sliced tomatoes. Marinate chicken, pork or beef.

Balsamic Chicken


Author: Sara Moulton

The Balsamic vinegar in this recipe provides a sweet and sour base and great depth of flavor to this very quick sauce. Would also go nicely on pork chops or a flavorful fish such as salmon or bluefish as well.

Serve with smashed potatoes and sauteed spinach with garlic.

Serves: 4


1 1/2 pounds, chicken thighs – skin in and bone in
Kosher salt and fresh ground black pepper
2 tablespoons, il Fustino extra virgin olive oil
1 medium, onion – chopped
1 clove, garlic – minced
1 14 1/2 ounce can, diced tomatoes – with juice
1/4 cup, il Fustino balsamic vinegar
1 cup, canned chicken broth or chicken stock
2 tablespoons, unsalted butter


  1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
  2. Heat the oil in a large skillet over high until hot
  3. Reduce heat to medium high and add the chicken thighs, skin side down
  4. Saute for 6 minutes or until the skin is nicely browned
  5. Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through
  6. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil
  7. Reduce heat to medium
  8. Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes
  9. Add the garlic and cook 1 minute
  10. Add the tomatoes and cook until softened slightly, about 3 minutes
  11. Add the vinegar and broth and simmer for 5 minutes
  12. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted
  13. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce