Gourmet oils and vinegars

If you have ever visited a farmer’s market, good quality delicatessen, or a grocer specialising in fine imported products you may have noticed several different types and qualities of oils and vinegars that, some have citrus or nut flavours. These intriguing oils and vinegars should be tasted before purchasing, especially vinegar as some have a higher acid content than others.

Vinegars

Balsamic vinegar is a product of Italy. It is aged vinegar that gets its flavour and colouring from the superior wine used in its creation and the process of aging, which is generally accepted to be around twelve years for an authentic Balsamic. It is a highly versatile vinegar but is especially compatible with poultry, fish and pork, as a marinade or a as a reduction.

Champagne vinegar goes very well with nut oil such as walnut or hazelnut. Because the flavour of this vinegar is extremely tart it is better suited to dishes that have a sweet element.

Cider vinegar is commonly used in the USA and northern France, particularly Normandy. It is made from apple cider that has been fermented and has a characteristic golden color.

A rather rare flavoured vinegar is pomegranate. This is delicious vinegar that can be found in some stores or markets that specialise in unusual or gourmet products. However, California Harvest does produce wonderful champagne vinegar.

Raspberry vinegar is usually an imported product from France. This type of vinegar can vary from being very sharp and acidic to quite sweet. The imported varieties are usually subtly flavoured and quite acidic.

Rice vinegar is an intrinsic element of Japanese cuisine, especially as a seasoning for rice dishes. It is distinguishable by its less sharp mellow flavour. This clear vinegar has no distinguishing colour and is made from fermented rice.

Sherry vinegar is a product of Spain, and like balsamic vinegar is aged in the barrel for many years and because of this it can be characterised by a less acidic oak flavour.

Oils

Chilli oil has an orange hue as dried chillies have been added to it. It is used mostly in Asian cuisine as a seasoning, and can add heat and flavour to any dish so some caution should be applied to its use.

There are many different varieties of citrus flavoured oils, including oils infused with the rinds of orange, lime and lemon. Used with frilled meats, pastas and vegetables you will detect a subtle citrus flavour. New varieties include oils which carry the flavour of avocado and rapeseed.

Asian cuisine makes use of toasted sesame oil. It differs from the untoasted sesame oil variety in as much as the flavour is more intense and is a deeper shade and stronger aroma. As it is a stronger flavour only a little is required.

Depending on the strength walnut oil can have a strong or mild walnut flavour. It can also be slightly acrid.gourmet oil and vinegar, gourmet gifts 

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