Espresso Balsamic & Orange Roasted Pears
Sometimes the best flavor comes from the fewest ingredients. Our infused balsamic packs a lot of flavor in a bottle, and, of course, fresh fruit...
Category: Sigona’s Olive Oil & Balsamics
Caprese Stuffed Portobello Mushrooms Drizzled with Blackberry-Ginger Balsamic
Serve this as a appetizer or even a main course, accompanied by a leafy green salad. See more: Recipe Roundup: Sigona’s Blackberry-Ginger Balsamic Balsamic Marinated...
Fresh Nectarine & Fried Halloumi Skewers with Basil and a Pineapple Balsamic Reduction
You may want to go ahead and double this recipe, it’s outstanding! Halloumi is a cheese traditionally made from goat and/or sheep’s milk. It gained...
Onion & Fig Balsamic Marmalade
Think caramelized onions meets our fan-favorite Black Mission fig balsamic. This condiment is perfect on a grilled pork chop, served as part of a charcuterie...
Grilled Romaine Salad with a Creamy Madagascar Black Peppercorn Dressing
You’ll need a fork and knife for this salad! It’s as delicious as it is pretty. The dressing is creamy yet light, with a pleasant,...
Roasted Radishes with Tuscan Herb Olive Oil
Radishes are peppery by nature but roasting them mellows the punch and gives them a creamy, tender texture that’s not unlike potatoes. Since the radishes...
Summer’s Bounty Panzanella with Air Fryer Croutons and an Orange-Tangerine Vinaigrette
This is one of the most crave-able salads, trust us! Early girl tomatoes burst with flavor, yellow nectarines add just the right amount of tartness,...
Fresh Peach, Grilled Corn and Arugula Quinoa Bowl with a Spicy Peach Vinaigrette
Fresh sweet peaches, creamy avocado, smoky grilled corn and so much more. All the flavors in this salad play well together and simply scream summer....
DIY Granola With Sigona’s Tropical Balsamic and Olive Oil
This tasty little mixture is perfect for sprinkling over yogurt or even a smoothie bowl to add a little crunch. Feel free to add various...
Balsamic Marinated Portobello Mushroom Burgers with Sun Dried Tomatoes and Crumbled Smokey Blue
Marinating the portobellos in a combination of Sigona’s organic balsamic, or our 12-year aged balsamic, and our Milanese Gremolata infused olive oil adds layers of...
