Featured Flavor Pairing

Fig Aged Dark Balsamic Vinegar and Baklouti Green Chili Fused Olive Oil  

Fig aged dark balsamic vinegar mixed with Baklouti green chili fused olive oil is a versatile, bold pairing that adds sweetness, fruitiness, tang, and gentle heat to many dishes. Use it as a finish glaze for roasted veggies, a bright dressing for salads, a glaze or marinade for meats and tofu, a drizzle for crostini or cheeses, a dipping sauce, or a flavor boost for grains, legumes, and snacks. Tips: start with small amounts, adjust balance of sweetness, acidity, and heat, and store leftovers in the fridge to meld flavors. This duo works across apps, mains, sides, and entertaining.

• Roasted vegetables: Toss vegetables (carrots, Brussels sprouts, mushrooms, squash) with a light drizzle of the mix during the last 5–7 minutes of roasting to create a glossy, caramelized surface. For extra sheen, add a pinch of salt and a squeeze of lemon after glazing.
• Grilled bread or crostini: Brush crostini with the mix before toasting for a savory-sweet finish. A final light sprinkle of sea salt and flaky pepper enhances contrast.
  
• Meats and proteins: Use as a finish glaze for chicken breasts, pork chops, or tofu. Apply in the last 2–3 minutes of cooking or after grilling to form a lacquer. If desired, splash a little broth or water to loosen the glaze mid-application.
  
• Simple vinaigrette: Whisk 1–2 tablespoons of the mix with lemon or orange juice, Dijon mustard, salt, and pepper. Emulsify with a neutral oil if you want a longer-lasting emulsion. Great on greens, grains, or chickpea salads.
  
• Cheese pairing sauce: Drizzle over soft cheeses like chèvre, burrata, or feta on crostini or a cheese board for a sweet-heat contrast.