The Red pepper pulp and Espelette pepper vinegar signed by A l’Olivier has just been honored with a FABI award.

This award is presented at Chicago’s « The National Restaurant Association Show » for the most innovative and tasty food and beverage products of the year.

Made with more than 40% pepper pulp and Espelette pepper, this vinegar surprises the taste buds with its sweet, warm and slightly spicy notes.

It is perfect for deglazing meat: veal chops, lamb squares, poultry, but also stir-fried vegetables and cuttlefish. It can also be used with virgin olive oil to season gourmet southwest salads, mixed salads or simply a mix of green salads.

The range