This marinade encompasses the light, fresh tastes of summer. Other than the seafood & fish, you can leave your protein of choice to marinate overnight or while you are at work. Bring beef & pork close to room temperature before grilling.


4 Tbsp Key Lime White Balsamic
4 Tbsp Eureka Lemon Fused Olive Oil
1 Tbsp Dijon mustard
1 tsp sea salt (try our Saltwest Lemon Dill!)
Fresh ground black pepper to taste (LOTS!)


Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly (about 1 Tbsp for a chicken breast or pork chop). Refrigerate for the recommended time below.
Marinating Times:
Boneless chicken – 1+ hour
Bone-in chicken – 2+ hours
Beef – 2+ hours
Pork – 2+ hours
Seafood/fish – 1 to 2 hours maximum


Sicilian Lemon White Balsamic Vinegar
Maple Dark Balsamic Vinegar
Umeboshi Plum White Balsamic Vinegar
Tarragon White Balsamic Vinegar

Dill Olive Oil
Blood Orange Olive Oil
Ginger and Black Garlic Olive Oil