Serving Suggestions

Salad Dressings and Marinades

For marinades, use 1/2 cup per pound of meat.

Dark Balsamic
White Balsamic

Equal parts oil and vinegar

2 parts oil to 1 part vinegar

Balsamic Reductions

Boil vinegar over medium high heat, stiring often, and reduce volume by 1/4 to 1/2. Should be thick enough to coat the back of a spoon.

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