Produced by A L'Olivier

These fruit pulp vinegars have endless uses; with a good balance of sweetness and acidity, they are bursting with fresh flavour. The texture is fairly viscous, which means that they work well reduced down after deglazing a pan, in a salad dressing, or even over ice-cream.

A L'Olivier recommend this bright vinegar with tuna tartare, salmon carpaccio or as a surprising vinaigrette, as well as on desserts: vanilla ice cream, panna cotta, mandarin crème brulée or in cocktails and mocktails.