Featured Flavor Pairing

Persian Lime Infused Olive Oil and Pink Guava Rosé Balsamic 

a bright fusion of citrus and tropical fruit that elevates both simple and adventurous dishes.

Persian Lime Infused Olive Oil

• A vibrant blend of Persian lime juice and extra virgin olive oil, offering a distinct citrus aroma with a punch of tang.
• Uses: brighten salad dressings, marinades, and seafood; shine in Asian- and Mexican-inspired dishes (e.g., Pad Thai, street tacos); finish roasted vegetables or grilled chicken for a citrusy lift.
• Flavor note: clean lime zest with a smooth olive oil base; pairs well with other infused oils such as Lemon, Orange, Basil, Garlic, and Black Peppercorn varieties.

Pink Guava Rosé Balsamic Vinegar

• Pink guava captures juicy, fruity notes with hints of pear and strawberry; a versatile, refreshing flavor that brightens beverages and foods.
• Uses: enhance sparkling water, cocktails, shrubs, and kombucha; glaze or glaze-based sauces for meats and seafood; dressing for stone fruits, cheese boards, and fresh fruit salads.
• Culinary ideas: guava-glazed barbecued chicken; peanut dipping sauce for shrimp; marinade for melon cubes or juicy fruit salads; dressing for cheese plates and roasted vegetables.
• Flavor pairing: complements a range of extra virgin olive oils and flavored oils (Lemon, Orange, Basil, Garlic, Black Peppercorn) to create layered vinaigrettes, glazes, and marinades.

Suggested combined uses

• Citrus-tinged glazes: whisk Persian Lime Infused Olive Oil with Pink Guava Rosé Balsamic to create a bright glaze for grilled chicken, shrimp, or pork.
• Salad magic: a tangy, fruity vinaigrette using the lime oil as the fat and the guava balsamic as the acid-sweet balance; finish with chopped herbs and toasted nuts.
• Seafood and shellfish: drizzle lime oil over grilled fish or shrimp, then finish with a splash of pink guava balsamic for a kiss of sweetness.
• Marinades: marinate chicken, pork, or tofu in a mixture of lime oil, guava balsamic, minced garlic, and a touch of honey for a tropical-citrus profile.
• Fruit-forward dishes: toss stone fruits or melon cubes with a light guava balsamic dressing and a drizzle of lime oil; top with feta or goat cheese for contrast.
• Beverages and shrubs: stir a small amount of pink guava balsamic into sparkling water or a cocktail for a fruity, aromatic twist.

Practical pairing notes

• Start with small amounts of the pink guava balsamic in dressings or marinades; taste and adjust with lime oil to balance acidity and sweetness.
• Use within a few weeks after opening; store lime oil in a cool, dark place and guava balsamic in a sealed bottle away from heat to preserve aroma.
• For a cohesive menu, pair citrus-forward entrees (chicken, fish, or shrimp) with a guava-accented side (fruit salad, quinoa with herbs, or roasted vegetables) and a light, fruity cocktail or shrub to echo the guava note.