An il Fustino recipe

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Delicious over fish, chicken or pork

Serves: 4

Pomegranate Vinegar Glaze


2 shallots - coarsely chopped
1 clove, garlic - finely chopped
1 tablespoon, il Fustino extra virgin olive oil
1/4 cup, Spindel Farms pomegranate vinegar


  1. In a small sauce pan over medium heat, warm oil and add shallots and garlic
  2. Saute lightly. Do not let the garlic get brown
  3. Add vinegar and cook for 5 minutes until reduced by half
  4. Serve as a finishing sauce by painting over grilled halibut, salmon, grilled chicken or fried pork chops during the last few minutes of cooking