Viva La Olive
300 N Mead Suite #105
Wichita, KS 67202
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Cinnamon Pear Dark Balsamic – Italy


The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou pear are harmoniously combined to make a savory and sweet balsamic vinegar.  Paired with Blood Orange olive oil, it makes a delicious vinaigrette for a festive spinach and baby arugula salad; top it with slices of fresh pear, toasted pecans, and dried cranberries.  This balsamic can also be used as a marinade for pork or poultry.  Vanilla ice cream becomes fruity vanilla cinnamon bun pear ice cream with just a drizzle.

Pair with: Sweet Butter, Blood Orange, Italian Lemon, Basil

Excellent Complements

  • Vinaigrettes
  • Reductions
  • Root Vegetables
  • Leafy/Winter Greens
  • Winter Squash
  • Breakfast Pastries
  • Fresh Fruit
  • Creamy Desserts & Cocktails
  • Marinades for Slow Cooked or Roasted Pork

Ideas for Use

  • Combine with Blood Orange olive oil to dress a spinach or arugula salad, topped with fresh berries, mandarin oranges, and goat cheese.
  • Use in lieu of lemon juice in your favorite apple pie recipe
  • Use to poach pears or apples.
  • Combine it with a Medium Super Premium EVOO and drizzle over sweet potato wedges, pumpkin, or butternut squash before roasting.
  • Drizzle over Greek yogurt, ice cream, or oatmeal.
  • Brush over acorn squash halves before roasting.
  • Whip into Mascarpone cheese for a dessert topping.

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