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How to Make Balsamic Pearls_MidPage – 3

Homemade Balsamic Pearls

Ready to elevate your plating? Learn how to make balsamic pearls and you'll take your charcuterie boards, cheese platters, and pasta dinners to a new level.
3.78 from 9 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 1 cup
Calories: 90kcal


  • Tall glass
  • Sieve or strainer
  • Small pot
  • Eyedropper
  • Large bowl


  • cups olive oil or extra virgin olive oil
  • 1 cup Balsamic vinegar
  • 1 teaspoon agar-agar


Chill the oil:

  • Pour the oil into a tall, freezer-proof glass. Transfer to the freezer for 30 minutes. Be careful to not allow the oil to solidify!

Dissolve the agar-agar:

  • About 15 minutes before the oil is ready, combine the agar-agar and vinegar in a small pot. Bring to a low boil over medium heat and whisk until completely dissolved. Let cool for 5–10 minutes.

Make the pearls:

  • Remove the oil from the freezer. Fill an eyedropper with the balsamic mixture and carefully drop the vinegar into the oil one drop at a time. Continue on until the droplets drop to the bottom of the oil and all of the vinegar has been used.

Strain the pearls:

  • Pour the oil through a fine-mesh sieve placed over a bowl and immediately transfer the pearls to an air-tight container. Store in the refrigerator for up to 1–2 weeks. Reserve the oil for another use. Enjoy!


Serving: 100g | Calories: 90kcal
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