Fresh Thyme Vinaigrette Extra Virgin Salad Dressing, Marinade, Condiment

I fist tried this at a friends house and got hooked immediately. Simply put, it's the best vinaigrette I've ever had.

Some marinades are too strong for my taste but this is a great fresh marinade. I highly recommend!

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I happened to see this dressing for sale at a local market and decided to give it a try. It comes in a convenient, easy to use size and container. It instantly became my favorite dressing. Although it works best on salads, the flavors enhance the taste of just about anything, incluidng meats and fish. The words "all natural" really do mean something in describing this dressing. I absolutely love it and have received a lot of complements on my salads and entres due in large measure to this dressing. I reveal my secret to only a select few. Can't say that it has helped my plantar fasciitis but Fresh Thyme is the only dressing I use now.

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I learned of this dressing from friends. I am hooked! Wow flavor! I keep chilled(live on island/Florida)and like best with 1/2 arugula + field greens, scallions, & AVOCADO. YUM!!!

Katherine

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I thought that it going to be too acidly just like any vinaigrette, but it is not! I used it for marinade (beef) and for tabooli salad dressing! Very tasty!

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Zinfandel Vinegar 6.8 oz

O Zinfandel Vinegar is among the 13 specialty wine vinegars made by the California-based O Olive Oil company. I'm not a big vinegar fan, as vinegar in any but the smallest of doses makes me sick. But I keep some on hand to use sparingly in salad dressings. I tried O Zinfandel red wine vinegar a few years ago after it had placed first in America's Test Kitchen's Gourmet Red Wine Vinegar taste test. I've also seen Jacques Pepin use it on his cooking shows. It's a sweet vinegar, which Americans tend to prefer, very different from harsh super-acidic European vinegars. This is vinegar, though, so it's not sweet in the syrupy sense. It has a sharp, well-balanced flavor that is unusually rich by vinegar standards, with hints of cherry. This is how O Olive Oil describes it:

"Handmade in small batches in the Orleans method and aged in oak barrels for over two years. Smoky spice and voluptuous cherry notes emerge from old vine California grapes in this artisan vinegar."

The description of the flavor is about right, but it needn't be as pretentious as it sounds. Use O Zinfandel in anything that calls for red wine vinegar, or just drizzle it on greens or vegetables. It's especially good in dishes that contain onions, as it balances out the sharpness. In case you're wondering, the Orleans method of making vinegar was the first commercial method developed. A small amount of vinegar containing the mother bacteria is added to a cask of red wine. After a few months, the vinegar is moved to another barrel for aging. O Zinfandel is aged in oak barrels for 2 years, at which point bing cherry juice is added, before aging another 6 months. Ingredients are: aged zinfandel vinegar and bing cherries. Acidity is 6%, and it contains sulfites.

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