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 T SOOC Key Lime White Balsamic
4 T SOOC Eureka Lemon Fused Olive Oil
1 T Dijon mustard
1 t 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 Tablespoon 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

SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
To keep the flavours fresh, try pairing the Dill Olive Oil and Sicilian Lemon White Balsamic Vinegar.
For a richer flavour, pair the Blood Orange Olive Oil with our delicious Maple Dark Balsamic Vinegar – this combination is especially fantastic on chicken or salmon!