Balsamic Glaze

Strawberry Fig

Succulent strawberries and mission figs slow infused into our aged balsamic creating a fruitier, intense finish. Delicious in vinaigrettes or lightly drizzled on salads, grilled seafood, ice cream and fresh fruit.

IGP (Indicazione Geografica Protetta) certified. This means our balsamic glaze is:

Produced in the Modena or Reggio Emilia regions of Italy.
Made following specific production methods, including using grape must and wine vinegar.
Matured for at least 60 days in wooden vats.
Meets strict quality controls outlined by the Consorzio and European regulations.

10votes

Your Rating:

INGREDIENTS

Balsamic vinegar of Modena, Italy
Granulated cane sugar (non GMO)
Fresh strawberries
Mission figs

PRODUCT REVIEWS

10votes

100%

Showing 5 reviews

Mallory Chen ,

Rating:

5

5

I had no idea a balsamic glaze could taste like dessert, but still somehow work on savory dishes too. I first tried this on grilled halloumi, and now I’m drizzling it over anything remotely warm or cheesy. The fig comes through in a really subtle way, and the strawberry gives it just the right kind of sweetness. It’s not sugary—it’s complex. I genuinely look forward to finding new ways to use this stuff.

0

0

You have already voted!

Reply
Jayden Pierce ,

Rating:

5

5

This glaze has become my go-to for quick appetizers. I did crostini with goat cheese and a drizzle of the strawberry fig glaze, and it was wiped out in minutes. You get that balsamic tang, but there’s this deep fruitiness behind it that really makes it stand out. Honestly, it could pass as something made fresh in a restaurant kitchen. Great bottle design too—clean pour, no mess.

1

0

You have already voted!

Reply
Soraya Bell ,

Rating:

5

5

I was skeptical at first—fig and strawberry sounded a bit much. But wow. I’ve now used it on everything from roasted carrots to vanilla ice cream (seriously), and it just works. It’s got this really elegant flavor, not overpowering at all. Also, it’s nice to finally find a product that lists ingredients I actually recognize—just vinegar, fruit, and not much else. That matters to me.

1

0

You have already voted!

Reply
Colin Davies ,

Rating:

5

5

Not to be dramatic, but I think this glaze has changed the way I cook. I tossed a few spoonfuls into a pan with sautéed mushrooms and kale, and it transformed the whole dish. It has that kind of rich, slow-cooked flavor you usually only get if you’ve reduced something yourself. Just enough sweetness, just enough tang. Absolutely nailed it.

1

0

You have already voted!

Reply
Neha Suresh ,

Rating:

5

5

The first thing that struck me was how balanced the flavor is—not cloying or too acidic. I used it as a final drizzle on a lentil salad and it brought everything together. Since then I’ve tried it on toast with ricotta and strawberries, and it’s kind of addictive. It’s one of those things you don’t realize you needed until you try it. Now I always keep a bottle in the fridge.

1

0

You have already voted!

Reply