Fig Fruit Vinegar

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 the earthy Fig Vinegar with pan-seared foie gras, or as a dressing for spicy salads such as rocket or watercress.