Blood Orange Balsamic

This sweet and tangy balsamic vinegar is made with real blood oranges and aged balsamic vinegar. The blood oranges are picked perfectly ripe, then crushed and left to ferment naturally. The resulting vinegar has a wonderfully complex flavor that is perfect for salads, grilled meats, and desserts.

Other Suggested Uses:

• Pour over salad (on its own or blended in a vinaigrette)
• Drizzle over fresh fruit
• Add to yogurt or a smoothie
• Martini mixer

Pairs with:

• Arbequina Extra Virgin Olive Oil
• Meyer Lemon Olive Oil
• Fresh Basil Olive Oil

Product Profile:

Flavor – Blood orange
Taste & Aroma - Sweet and tangy, with a hint of bitterness. The aroma is also fruity and citrusy, with hints of vanilla and oak.

Nutrition Facts:

Serving Size 1 tbsp (15mL, ½ oz.) Amount Per Serving: Calories 40, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 10g, Protein 0g. 

Ingredients: Cooked grape must, white wine vinegar, natural flavoring 

Recipe:

Blood Orange Balsamic Glazed Chicken

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts
• 1/2 cup of Olive Ventura Blood Orange balsamic vinegar
• 1/4 cup of honey (Olive Ventura carries local honey)
• 2 tablespoons of Olive Ventura Arbequina extra virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Sea salt and pepper to taste
• Orange slices (for garnish, optional)
• Fresh parsley (for garnish, optional)

Instructions:

1. Marinate the Chicken: In a small bowl, whisk together the blood orange balsamic vinegar, honey, olive oil, minced garlic, Dijon mustard, thyme, salt, and pepper. Place the chicken breasts in a zip-top bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

2. Preheat the Oven: Preheat your oven to 375°F (190°C).

3. Sear the Chicken: Heat a large oven-safe skillet over medium-high heat and add a drizzle of Olive Ventura Arbequina extra virgin olive oil. Remove the chicken from the marinade (reserve the marinade) and sear the chicken breasts for 2-3 minutes on each side until golden brown.

4. Glaze and Bake: Pour the reserved marinade into the skillet. Bring it to a simmer, then transfer the skillet to the oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the glaze halfway through cooking.

5. Serve: Remove from the oven and let the chicken rest for 5 minutes. Garnish with orange slices and fresh parsley. Drizzle any remaining glaze from the pan over the chicken before serving.

Serving Suggestion:

Pair with roasted vegetables or a light salad for a balanced meal. The sweet-tart glaze complements the savory chicken beautifully.