Blackberry Ginger Balsamic Vinegar Give-Away

UPDATE: The winner of the give-away (chosen by random number generator) is Maria, who said – Been wanting to cook brussels sprouts again, and this would be wonderful to use!  Congratulations, Maria!

Before Ryan and I took our recent trip to Ojai, our friends recommended we check out the Ojai Olive Oil tour and tasting room.  It was unfortunately a little drizzly out, so we didn’t get to take the tour, but we did visit the tasting room.  They had both unflavored and flavored olive oils, as well as balsamic vinegars to try.  Everything we tasted was absolutely amazing, and they had unique flavors that I’d never seen in other oils and vinegars.

My favorite oils were the Basil and Garlic flavors.  But what really blew me away were the flavored Balsamic Vinegars – especially the Peach and Blackberry Ginger, although all of the flavors were incredible.  Rather than tasting artificial or chemical, each one tasted exactly like the flavor described.  I love using balsamic vinegars with fruit and desserts, and these flavors are perfect for just that.

To kick off a week of C’est La Vegan give-aways, the kind owner of Ojai Olive Oil is generously going to send one lucky winner a bottle of their Blackberry Ginger Balsamic Vinegar.  To enter, just leave a comment telling me how you would use the vinegar if you’re the lucky winner.  (I’m personally planning to make a blackberry compote to drizzle along with the vinegar over some vegan vanilla ice cream…).  The contest is open to U.S residents only, and it will close on Sunday, December 11th at 9pm PST.

If you aren’t the winner, you can still order directly from the Ojai Olive site, and they’ll ship the products right to your door.  Any of the oils, vinegars or cosmetic products would make great holiday gifts, even for the non-cook.  They’re so good that they’ll turn anyone into a gourmet.  And be sure to check in each day this week for new give-aways and holiday gift ideas!

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62 Responses to “Blackberry Ginger Balsamic Vinegar Give-Away”

  1. I am having a craving for potato salad-specifically the potato salad I used to eat in Germany. For some reason-this vinegar sounds sooooo yummy with potatoes!!!

  2. ooh, i would make a reduction to drizzle over a quinoa salad with sweet potatoes and other veggies! yum :)

  3. I think I’d use it as a glaze for roasted root vegetables.

  4. Can I steal your blackberry compote idea? :P
    As soon as fresh strawberries are good again, I would drizzle a bit over a bowl of those with a splash of cashew cream. Yum.

  5. I know it sounds weird, but strawberries and balsamic vinegar is really good, and I bet blackberry ginger balsamic vingegar would be awesome!!!

  6. I would use it over sauteed green beans or asparagus! YUM!

  7. I think this would be a great addition to some roasted Brussels.

  8. I would use it for an awesome salad dressing! And, I LOVE your idea too!

  9. A balsamic reduction over any fish or veggie! Yum!

  10. Keya Millionie 05. Dec, 2011 at 10:48 am

    I love making a balsamic berry reduction and putting in the middle of cake, my mom loves it! This would be perfect for that

  11. I’d have to drizzle that over some roasted brussels sprouts. Like Abbeygirl above, I also love strawberries and balsamic vinegar – probably in a salad with some spinach and walnuts.

  12. This would be fantastic since my husband is eating oil-free these days. We’d use it to dress salads – I’m thinking baby lettuces, cucumber, and shredded beets. I’d also brush it on tempeh slabs, bake them, and serve them alongside mashed yellow potatoes and Brussels sprouts. A dash on the Brussels sprouts would probably be nice too.

  13. I would probably drizzle it on salads. Your compote idea sounds great, though!

  14. This sounds lovely! My first thought is to macerate mixed berries in this vinegar and serve over vanilla ice cream (vegan or otherwise). Having grown up in Oklahoma, anything blackberry automatically appeals to me.

    And hi! Friend of Amber’s here! (of Almost Vegan)

  15. I think it would make a nice asian vinegrette with a dash of sesame oil for an asian type coleslaw. The sweetness of the fruit and ginger infusion in the balsamic would go well with nutty slivered almonds and sesame, and it would have a very complex fragrance.

  16. OMG! I am drooling right now, thinking about all the things I could use this for/in: a base for salad dressing (a spinach, kale, sauteed pear and candied pecan salad would be perfect); as edible plate deco for a decadent chocolate-fig mini-cake; a ribbon of this poured into a bowl of red lentil and sweet potato soup; the “secret ingredient” in brandied fruit or macerated fruit.

    I’m making myself hungry.

  17. Toast some bread. Drizzle with olive oil and balsamic vinegar. When Im feeling wild add a drizzle of agave. Yum!

  18. I’d drizzle it over a log homemade vegan goat cheese and serve with crackers!

  19. I love a little balsamic drizzled on my salads. Simple, but so delicious.

  20. It screams Salad dressing to me!

  21. I think I would first eat it on my salads for lunch and then try to incorporate it some sort of cake glaze!

  22. I’ve never tried anything like it before, so I wouldn’t probably have to try the compote for vanilla ice cream like you. That sounds delicious!
    Thanks!

  23. I would give it as a Christmas gift to my son in South Africa – he loves dipping bread into great olive oil and this balsamic would just blow him away!

  24. I would probably drink it.

  25. I’m thinking as a glaze over roasted asparagus…. but I have no other ideas! I think once I opened the bottle and got a whiff of the scent I’d be able to be inspired.

  26. Wow,this sounds so good! Desserts, salads, roasted veggies…possibilities are endless!

  27. ooh! this sounds delicious!
    i think i would like to try it on chickpea “omelets”
    thanks for the giveaway!

  28. Dunno! Probably start over some roasted winter veggies, then maybe on some grilled pears for dessert. Me likey!

  29. I would drizzle it over vanilla coconut ice cream. Or on top of vanilla cupcakes…. Mmmmm!

  30. I would make a Joel Furhman salad dressing with some blended cashews

  31. you know, i’m a simple girl – give me a good, fresh salad with some fruit on top, and a bit of this vinegar sprinkled over it, and i’d probably be in heaven. :)

  32. This sounds so delicious. I would use it as the basis for a delicious salad dressing or to toss with some fresh spinach pasta. Thank you so much for offering this giveaway.

  33. Been wanting to cook brussels sprouts again, and this would be wonderful to use!

  34. I’m not sure how I would use this, because the flavor combination sounds so amazing. I think some of it would definitely go into a reduction to drizzle on ice cream and cookies. I think it would make a dandy blackberry jam, too!

  35. I will likely put it in a little china dipping dish and use it s an excuse to eat a whole loaf of sliced italian bread. It will be on a Sunday.

  36. I’d love to make roasted fennel with drizzles of this yummyness or drizzle it over some of your peppered cashew goat cheese or herbed cashew cheese!

  37. Yum, that sounds delicious. Aside from just dipping bread into it, I might try to make a salad dressing with it.

  38. Honestly, if it’s that good I’ll drink it out of the bottle! :)

    But maybe I’ll save it for summer so I can drizzle it on some amazing produce. Yum.

  39. Salad is my first thought… But your readers have a lot of other terrific ideas I’d try if I won!

  40. My first thought is to drizzle it over roasted butternut squash or sweet potatoes.

  41. I’d bake it in chocolate-ginger quick bread, in place of apple-cider vinegar.

  42. Yum! I would drizzle it over roasted beets and salad.

  43. that would be so good in a salad with fresh heirloom tomatoes in the summertime!

  44. I’m just going to drink it straight out of the bottle!!

  45. I would drizzle it over some browned tempeh and maybe over a really good but simple vegan gelato.

  46. As boring as it may be, I would pour this on salad greens.

  47. I would make a mascarpone parfait with a reduction of the vinegar, berries, and a mild ginger bread cookie or sugar cookie popping out the top.

  48. Wow, this would be great on top of a yummy green lentil salad with apples!

  49. Drizzled over a warm roasted veggie salad sounds good!!

  50. oooh i would toss some strawberries with the vinegar and let them macerate a bit before enjoying them with some vanilla ice cream! mmmmm.

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