Pomegranate Infused Dark Balsamic Vinegar
🍇 Barrel Aged
❤️ Organic Pomegranate Flavor
🍖 Lamb & Pork Glaze
🥗 Jewel-Toned Vinaigrette
Pomegranate Infused Dark Balsamic Vinegar brings a bright, jewel-toned sweet-tart pop to authentic barrel-aged Italian dark balsamic depth. It is naturally glossy and incredibly versatile — perfect for lamb, pork, chicken, feta and walnut salads, roasted vegetables, Greek yogurt, cheese boards, and polished finishing sauces.
Quick Specs
| Type | Infused Dark Balsamic Vinegar |
| Origin | Modena, Italy |
| Aging | Authentic Barrel-Aged Italian Dark Balsamic |
| Flavor Profile | Pomegranate, bright sweet-tart fruit, cooked grape must, dark balsamic depth, glossy richness, and clean acidity |
| Best Uses | Lamb glaze, pork glaze, chicken, feta and walnut salads, goat cheese, pomegranate arils, roasted beets, Brussels sprouts, carrots, Greek yogurt, berries, fruit bowls, cheese boards, mocktails, and finishing sauces |
| Acidity | 4.0% |
| Size | 12.7 fl. oz. (375ml) |
Why Customers Love It
Pomegranate Infused Dark Balsamic adds a vivid sweet-tart finish to foods that need brightness, depth, and a little jewel-toned drama. It has authentic dark balsamic richness with a clean pomegranate finish that never tastes artificial.
Its signature move is a lamb or pork glaze: brush it on during the last minutes of cooking, then add one fresh drizzle at the table to make the pomegranate aroma pop. It also shines in greens with feta or goat cheese, toasted walnuts, pomegranate arils, roasted beets, Brussels sprouts, yogurt, berries, and cheese boards.
❤️ Flavor Profile
Aroma: Pomegranate, dark fruit, cooked grape must, subtle berry brightness, and aged balsamic richness.
Opening Flavor: Bright pomegranate arrives first with a sweet-tart balsamic pop.
Mid-Palate: Barrel-aged balsamic depth rounds the fruit with glossy richness and savory structure.
Finish: Smooth, clean, and polished with lingering pomegranate, dark fruit, and a bright balsamic finish.
From Modena to Bottle
Our Pomegranate Infused Dark Balsamic begins with authentic Italian dark balsamic, naturally concentrated through barrel aging for depth, body, and balance.
Organic pomegranate flavoring is layered into the aged balsamic base to create a bright, glossy, sweet-tart vinegar that works beautifully in lamb glazes, pork finishes, chicken dishes, vinaigrettes, roasted vegetables, cheese boards, yogurt bowls, and fruit-forward finishing sauces.
What Makes Our Balsamics Special
EVOO Marketplace balsamics are selected for balance, flavor clarity, and culinary versatility. Pomegranate Infused Dark Balsamic tastes bright, glossy, and clean without relying on corn syrup, caramel coloring, molasses, artificial flavors, or thickening agents.
It delivers authentic barrel-aged balsamic character with a vivid pomegranate finish — equally at home on proteins, roasted vegetables, salads, cheese boards, yogurt, berries, and polished dinner-party glazes.
🍇 Flavor & Pairing Profile
Perfect Pairings
🍖 Lamb & Pork
Brush onto lamb chops, pork tenderloin, pork chops, roasted meats, or chicken during the last minutes of cooking.
🥗 Salads
Use with greens, feta, goat cheese, toasted walnuts, pomegranate arils, berries, roasted beets, citrus, and grilled chicken.
🥬 Roasted Vegetables
Excellent over roasted beets, Brussels sprouts, carrots, sweet potatoes, winter squash, cauliflower, and warm vegetable salads.
🧀 Cheese Boards
Pair with goat cheese, feta, brie, blue cheese, toasted nuts, berries, pomegranate arils, crostini, and dark chocolate.
🥣 Sweet Uses
Swirl into Greek yogurt, berries, fruit bowls, oatmeal, granola, vanilla ice cream, cheesecake, or whipped ricotta.
🍸 Drinks
Use sparingly in sparkling water, citrus mocktails, cocktails, shrubs, and jewel-toned holiday drinks.
Suggested Olive Oil Pairings
Pomegranate Infused Dark Balsamic pairs beautifully with Ultra-Premium EVOO, Rosemary Fused Olive Oil, Garlic Olive Oil, Blood Orange Olive Oil, Persian Lime Olive Oil, Basil Olive Oil, and robust Ultra-Premium EVOO.
Ultra-Premium EVOO is a clean, balanced partner for proteins, vinaigrettes, and roasted vegetables when you want the pomegranate to lead. Rosemary Fused Olive Oil is a classic match for lamb and pork. Garlic Olive Oil adds savory backbone for glazes and roasted vegetables. Blood Orange or Lime Olive Oil makes the pomegranate feel even more vivid in salads and vegetable dishes.
🍖✨ Pomegranate Balsamic Lamb Glaze
Quick version: Lamb chops or pork tenderloin get a bright, glossy pomegranate finish that tastes sweet-tart, polished, and restaurant-level with almost no effort.
Season lamb chops or pork tenderloin with salt and pepper, then sear or grill until nearly done. Mix 1 tablespoon olive oil with 1–2 tablespoons Pomegranate Infused Dark Balsamic.
Brush on during the last 2 minutes of cooking, flipping and brushing again if needed. Rest 3–5 minutes, then add a fresh finishing drizzle before serving. Add minced garlic or rosemary if desired.
🍽️ Additional Recipe Ideas
- Feta Walnut Salad: Whisk with Ultra-Premium EVOO and serve over greens, feta, walnuts, pomegranate arils, and roasted beets.
- Roasted Brussels Sprouts Finish: Drizzle over hot roasted Brussels sprouts with goat cheese and toasted nuts.
- Greek Yogurt Berry Swirl: Swirl into Greek yogurt with berries, granola, and a little honey if desired.
- Goat Cheese Board: Drizzle over goat cheese with fruit, pomegranate arils, toasted nuts, and crostini.
- Holiday Mocktail Splash: Add a tiny splash to sparkling water with citrus, herbs, and ice.
🥗 Perfect Pomegranate Vinaigrette
Whisk 2 parts olive oil with 1 part Pomegranate Infused Dark Balsamic Vinegar. Add a pinch of salt and cracked pepper.
For a creamier emulsion, add a small dab of Dijon mustard or light mayo and whisk until silky. Best on greens, feta or goat cheese salads, toasted walnuts, pomegranate arils, roasted beets, Brussels sprouts, carrots, citrus, and fruit-forward salads. Refrigerate leftovers and use within 3 days.
🍗 Balsamic Marinade & Finishing Tips
For lamb, pork, chicken, roasted vegetables, or savory glazes, combine equal parts Pomegranate Infused Dark Balsamic and olive oil, using just enough to coat.
🍯 Balsamic Reduction Method
For a thicker glaze, simmer two times the amount needed over medium heat, stirring frequently. Remove just before your target thickness, as it will continue to thicken while cooling.
As a rule of thumb, 1/4 cup reduces by about half in 3–5 minutes. Use reductions for protein glazes, roasted vegetables, cheese boards, fruit-forward sauces, lamb, pork, chicken, and elegant finishing sauces.
Storage & Shelf Life
Store Pomegranate Infused Dark Balsamic Vinegar tightly sealed in a cool, dark pantry or cabinet. Refrigeration is not required.
For best flavor, keep away from direct sunlight and heat. Natural grape solids may settle over time; this is normal for traditional balsamic products.
Pomegranate Infused Dark Balsamic Nutritional Information
Serving size 1 tablespoon. Calories per serving: 40. Total fat: 0g. Sodium: 5mg. Total carbohydrates: 10g. Sugars: 9g. Protein: 0g. Acidity: 4.0%.
Ingredients: Cooked grape must, mother vinegar culture required to commence acetic acid fermentation, naturally occurring sulfites from grapes, and organic pomegranate flavoring.
Sugars and sodium are naturally occurring from grapes. No artificial flavors. No caramel coloring. No sweetening or thickening agents. Gluten free.
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