/ / Blackberry Balsamic Vinegar

Blackberry Balsamic Vinegar

Contains natural blackberry flavor

This aged balsamic vinegar has grape wine vinegar, grape must and natural blackberry flavor. It has 9 g total sugars per tablespoon and no added sugar.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo synthetic preservativesNo added nitritesNo phosphatesNo gums or thickeners
$21.95 lowest price at Texas Hill Country Olive Co.
Price and stock checked Oct 29, 2026
Key nutrition facts
40caloriesPer serving · 1 Tbsp
Protein
0g
Fiber
0g
Added sugar
0g
Sodium
5mg
Saturated fat
0g
From the product label
Ingredients: Grape Wine Vinegar, Grape Must, Natural Blackberry Flavor
Product details
Shelf lifeUp to 6 years
“Shelf Life: Up to 6 years” — the product page
73 / 100
Good Scored automatically
Weighted as salt, spices, baking staplesHigh confidence · Scored on 10 of 11 inputs, 1 claim verified
Nutrition · counts 5%50
Ingredients · counts 45%96
Processing · counts 20%60
Sourcing · counts 10%50
Transparency · counts 20%50
Why it scores 73
Nutrition 50 · Used in small amounts, so nutrition barely counts
Ingredients 96 · Natural flavours (additive, −4); no dyes or artificial sweeteners
Processing 60 · Aged vinegar with grape must and natural blackberry flavor
Sourcing 50 · Origin and sourcing practices for the vinegar ingredients aren't stated
Transparency 50 · Full ingredient list includes the broadly named natural blackberry flavor
9 g total sugars per tablespoon
Natural blackberry flavor
Evidence behind the Ingredients deductions
Varies by additive−4 for natural flavours
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Grape Wine Vinegar Grape Must Natural Blackberry Flavor
3 ingredients 1 to watch
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 limited risk
Natural flavoursFlavouringLimited risk
An undisclosed mix of extracts and carriers; the label doesn’t say what’s in it or how it was made.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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