Kofinas White Traditional Style balsamic vinegar in a bottle with a gold and purple label

Traditional White Balsamic Vinegar

250 ml (8.5 oz)
$24.00
Skip to product information
Kofinas White Traditional Style balsamic vinegar in a bottle with a gold and purple label
  • Kofinas White Traditional Style balsamic vinegar in a bottle with a gold and purple label
  • Kofinas White Traditional balsamic vinegar bottle with a berry salad at a dining table
Traditional White Balsamic Vinegar

Traditional White Balsamic Vinegar

Traditional-style white balsamic from Modena, Italy. Light, mildly sweet tang, milder than dark balsamic. Ideal for dressings, glazes & seafood.

Size
Description

Our Traditional Style White Balsamic Vinegar is a thick, mellow white balsamic vinegar from Modena, Italy. With a clean, lightly sweet flavor and gentle tang, it is the most versatile entry in our white balsamic range and a staple for everyday vinaigrettes and marinades.


  • FROM MODENA, ITALY

    Produced in the traditional Modena style. Noticeably thicker than standard wine vinegars, with a balanced sweetness and mild acidity that pairs across a wide range of dishes.

  •  
    PAIRS WITH

    A natural match for our Lemon Zest or Lime Cilantro Infused Olive Oil.

✓ Free shipping over $80
How to use

A go-to for everyday cooking and dressing where you want subtle sweetness without a dominant flavor.

  • DRESSINGS & MARINADES: Whisk into vinaigrettes, use in marinades, or add to pan sauces. Excellent as a base for any preparation that calls for a clean, light balsamic character.
  • FINISHING: Drizzle over salads, roasted vegetables, and grilled meats. Use as a dipping partner with our Lemon Zest or Lime Cilantro Infused Olive Oil.
Pairing Suggestions

From Crete, With Love

Started by our yiayia in her sun-drenched Cretan groves, Kofinas olive oil carries three generations of family tradition. Made for the meals that matter, it transforms everyday cooking into moments of Mediterranean warmth that gather everyone around the table.

Meet the family behind it

Visit our Montgomery store or stop by Findlay Market on Saturdays to taste our oils and ask questions.

Market-House Stall 119 1801
Race Street Cincinnati, OH 45202

8210 Market Place Lane
Cincinnati, OH 45242

Exterior of Findlay Market in Cincinnati with shops and arches

ULTRA-LOW ACIDITY

Our oil has 0.2%-0.4% acidity (well below the 0.8% extra virgin standard). This ultra-low acidity preserves powerful polyphenol antioxidants, delivering superior flavor and anti-inflammatory benefits.

COLD-PRESSED WITHIN HOURS

Hand-picked at dawn when polyphenols peak, then cold-pressed below 27°C within hours. This immediate pressing preserves delicate flavors and antioxidants—the way our family has done it for generations.

FROM OUR GROVES TO YOUR TABLE

Every bottle comes from our family estate in Crete, where we've grown Koroneiki olives for three generations. Not factory-made, just oil crafted with devotion by a family who prioritizes quality above all.

You may also like

Why Kofinas Stands Apart

Not all olive oil is created equal. Here's what makes ours different.
Store-Bought Why It Matters

Polyphenol (Antioxidant) Content

 Average of 100-250mg/kg Greater than 600mg/kg polyphenol content Polyphenols fight inflammation and reduce therisk of chronic disease

Acidity Level

 Between 0.8 and 1.0% Standard 0.2-0.4%5× purer Lower acidity means purer taste & longer shelf life

Freshness

 Older, unknown harvest date Always the freshest harvest Newest harvest means peak flavor and health benefits

Single Origin

 Sometimes. Often blended from multiple sources Always fron Stavies, Crete. 100% Koroneiki Blends often combine leftover,low-quality olives

Most Asked Questions

READ ALL FAQ
Should I store my olive oil in the refrigerator so that it lasts longer?

This is not at all necessary. A dark place without moisture is the optimal location to store your oil. Keep your extra bottles of Mt. Kofinas olive oil in a cool, dark place like a pantry closet. Sunlight and moisture are two things that can harm your olive oil. However, olive oil can be used as a natural preservative. By its nature, olive oil is fairly stable and certainly is delicious for many years.
 I forgot my olive oil in my freezing car overnight and now the olive oil is cloudy white. Did my olive oil spoil?

No, it just turned to a solid. After being in room temperature for a while it will return to it’s original state. Trust us, it will still taste great.
There’s pulp at the bottom of my olive oil, does this mean that it went bad?

No, our olive oil is natural and unfiltered so with time the fruit particles may settle. Mix the oil by tipping the bottle before using so it is evenly dispersed.
Can I cook with the olive oil?

Yes, people have been cooking with olive oil for thousands of years. As part of the Mediterranean diet this is the main ingredient and cooking method of most dishes. It also gives a great taste to the food and helps infuse flavors.
Can I fry with olive oil?

Yes, it is actually a great oil to use because it stands up well since the smoking temperature (380˚F – 400˚F) is above the ideal frying temperature (350˚F-365˚F). The reason olive oil is not commonly used in frying is based on cost. Out of the available oils, olive oil is among the most expensive, but also the most delicious.
If I fry with olive oil, will the olive oil change from a “good fat” to a “bad fat” ?

Extra virgin olive oil is a great source of poly-unsaturated fats. Simply frying with olive oil will not change the chemical composition. Your extra virgin olive oil will NOT change into a saturated fat, or a trans fat.

Traditional Style White Balsamic Vinegar from Modena

Learn More

A light golden balsamic with a balanced sweet-tart profile, made from grape must in Modena, Italy. The flavor leans toward fresh peaches and apricots, with a clean finish that works across salads, marinades, and lighter meals. Pour it into your next vinaigrette and taste why this bottle has earned a regular spot on so many kitchen shelves.

What Is the Difference Between Balsamic Vinegar and White Balsamic Vinegar?

Both start from the same place: grape must, which is freshly crushed white grape juice with the skins, seeds, and stems. The difference comes down to how the must is cooked. Dark balsamic vinegar is cooked at high heat so the sugars caramelize, giving it a deep brown color and a bold, syrupy flavor.

White balsamic is cooked at a lower temperature under pressure, which keeps the sugars from caramelizing. The result is a light golden vinegar with a fresher, lighter flavor profile and a cleaner finish. Both kinds are aged, but white balsamic is often aged in lighter wood barrels or stainless steel for up to twelve years.

A quick note on our broader range: the Italian-style vinegars are produced in Modena and tend to be thicker and more concentrated, while our Greek and Italian balsamic vinegars also include thinner Greek-style options that pour and whisk like a typical vinegar.

What Is White Balsamic Vinegar Used For?

White balsamic vinegar is one of the most flexible bottles you can keep in the kitchen. It adds brightness and a touch of sweetness without darkening the dish, which makes it a favorite for lighter meals and dressings. Once you start cooking with it, you discover how much it can do beyond a basic salad dressing.

A simple ratio for vinaigrette is 2 parts olive oil to 1 part vinegar, whisked with salt and pepper. Here are some of the best ways to put it to work:

  • Whisk into salad dressings, especially with delicate greens and fresh herbs
  • Marinades for chicken, pork, and seafood
  • Pan sauces and glazes for lighter proteins
  • Drizzle over grilled peaches, watermelon, and other stone fruit
  • Brush onto fish before baking or broiling
  • Stir into a lighter slaw or chicken salad as an alternative to mayonnaise
  • Reduce in a small pan to a thicker glaze for plating
  • Drizzle over softer cheeses on a board

A quality oil like our Greek extra virgin olive oil makes the kind of vinaigrette that works on almost any salad you bring to the table.

Best Olive Oil Pairings for White Balsamic Vinegar

Each balsamic in our collection has a natural olive oil match. For Traditional White Balsamic, the pairings lean bright, citrusy, and herbaceous, which echoes the vinegar's lighter character. The right blend of oil and vinegar is what turns a simple salad into something rich and delicious.

  • Lemon Zest Infused EVOO: A primary pairing for this bottle. Bright and citrus-forward, excellent for seafood, pasta, and fresh green salads.
  • Lime Cilantro Infused EVOO: A primary pairing for this bottle. Fresh and herbaceous, great for stir fries, soups, chicken, fish, and lighter marinades.
  • Wild Orange Infused EVOO: Our family recommends this as an exceptional salad dressing combination. Warm orange against the sweet-tart vinegar makes a vinaigrette that's hard to put down.
  • Dill Infused EVOO: Clean and herbal, a natural fit for fish, oven-roasted potatoes, and crisp salad dressings.

You'll find all four in our infused extra virgin olive oils, or stick with a non-infused option from the extra virgin olive oil collection if you prefer a cleaner base.

Frequently Asked Questions

What does white balsamic vinegar taste like?
Light, sweet-tart, and clean, with hints of peaches and apricots from the white grape must. It's lighter and less syrupy than dark balsamic, with a fresher finish that doesn't overpower delicate ingredients.

What is white balsamic vinegar made of?
White balsamic vinegar is made from grape must, which is freshly crushed white grape juice, including the skins, seeds, and stems. The must is cooked at a lower temperature under pressure, which keeps the sugars from caramelizing and preserves the light golden color. It's then aged in lighter wood barrels or stainless steel for up to twelve years, with no added thickeners or artificial coloring.

Can I substitute white balsamic vinegar for white wine vinegar in a recipe?
Yes, in most recipes. White balsamic has a similar acidity but adds natural sweetness from the cooked grape must, so you may want to reduce or skip any added honey or sugar. The flavor will be a little rounder and a little less sharp.

Can you cook with white balsamic vinegar?
Yes. It works well in marinades, pan sauces, and glazes, and it reduces beautifully in a warm pan to a deeper amber color. The best way to use it in cooking is to add it toward the end so the flavor stays bright.

How long does white balsamic vinegar last after opening?
An unopened bottle keeps for years in a cool, dark pantry. Once opened, it's at its finest within 3 to 5 years if stored away from heat and direct sunlight. White balsamic may darken slightly over time, which is natural and doesn't affect the flavor.

What is the best olive oil to pair with white balsamic vinegar?
Lemon Zest Infused and Lime Cilantro Infused EVOO are the two primary pairings for this bottle. Wild Orange Infused is our family's pick for an exceptional salad dressing, and Dill Infused works well too. For a non-infused option, our certified organic extra virgin oil is a clean, classic match.