MARINADES
Olive oil & balsamic vinegar (mixed or alone) make a great marinade. They both tenderize meat & infuse them with fresh flavor. Make your marinade using a ratio of 1/3 balsamic to 2/3 olive oil. Marinate poultry and fish for no more than 3 hours. Pork, beef, and lamb can be marinated for up to 24 hours.
Be creative with marinating. Poultry, pork, and chicken are delicious with fruit Marinades - like Lime Olive Oil with Pomegranate Balsamic Vinegar or Lemon Olive Oil with a berry Balsamic Vinegar.
Pork has a somewhat neutral flavor that takes on the flavors of herbs, fruits & savory Marinades. Try Rosemary Olive Oil with Garlic Cilantro Balsamic Vinegar or Blood Orange Olive Oil with Bordeaux Cherry Balsamic.
Richer meats like a juicy sirloin or lamb need a hearty marinade. Some favorites are:
Bacon Olive Oil with Dark Chocolate Balsamic Vinegar (or kick it up a bit by using Roasted Chili Olive Oil)
Herb Olive Oil with 25-Star old Balsamic Vinegar
Garlic with Espresso Balsamic Vinegar
Bacon Olive Oil with Smoked Balsamic Vinegar
Sun-Dried Tomato Olive Oil with Garlic Cilantro Balsamic