1/3 cup D'Olivo Pomegranate Dark Balsamic Vinegar

1/4 cup D'Olivo Garlic Infused Olive Oil

1 tablespoon good quality dijon style mustard

2 teaspoons kosher or sea salt



In a medium bowl, whisk the mustard with the salt, and D'Olivo Pomegranate Balsamic until blended thoroughly. Slowly drizzle in the D'Olivo Garlic Olive Oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process.

Bake/Broil/Grill your choice of meat or tofu and serve.

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  • Breakfast
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  • Tuscan Herb Olive Oil
  • Vegan
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