Balsamic Vinaigrette


  • ¼ Cup Oliver’s Own Vecchio Balsamic Vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Garlic clove, minced
  • ¾ Cup Oliver’s Own Everyday Arbequina Extra Virgin Olive Oil


  1. In a 16 oz. canning jar, add balsamic vinegar, honey, mustard, salt, pepper, and minced garlic. Close the lid and shake vigorously until combined well.

  2. Add olive oil to the jar, refasten the lid, then shake again until oil is incorporated and mixture is emulsified.

  3. Enjoy immediately, or store in the refrigerator for up to two weeks.

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