Combine any Forvm vinegar with Colonna lemon or mandarin, Pons lemon or clementine, or any plain quality extra virgin olive oil in a simple ratio of one part vinegar to two parts oil. This vibrant, citrusy pairing creates a bright and zesty base that’s perfect on its own or as a foundation for dressings, marinades, and finishing oils.
- Use to elevate Ortiz or Albo sardines, Callipo or Ortiz tuna.
- Drizzle over burrata or fresh mozzarella with fresh tomatoes, Pinoli pine nuts, and Sal de Añana Salt Flakes.
- Use in a Mediterranean-style pasta salad with Losada olives, crumbled feta, and basil.
- Drizzle over grilled or raw fish, prawns, or scallops.
- Superb with various oysters - either alone or infused w shallots.
- Enjoy the flavour they add to sauces as an ingredient or deglazing a pan.
- Brush on at the end of roasting chicken or drizzle before serving for a citrusy lift.
- Use in a classic Maggi Onion dip recipes instead of other vinegar to take this Kiwi classic to another level.
- Add finely grated lemon zest or crushed garlic to enhance complexity.
- Use orange juice, Kiam saffron, garlic, mustard, and olive oil with Chardonnay vinegar to make a bright orange vinaigrette, perfect as a fresh salad dressing.
