Our certified Organic Rice Wine Vinegar is grown close to our olive farms a few hours north of San Francisco. Light and refreshing, tart yet with a mild acidity, it's a perfect delicate, neutral vinegar. Use it instead of white wine vinegar for many purposes, to add a subtle tang and brightness to dishes, from dressings, sauces, marinades and quick pickles, to stir fries and sushi rice.
RWV pairs beautifully with many of our olives oils, especailly our citrus and Basil EVOOs for dressings, and our spicy oils and Garlic EVOO for stir fry and marinades.
Quick Uses & Ideas:
- Make a quick, crunchy and refreshing cucumber salad by thinly slicing cucumbers and a little bit of red or white onion, and drizzling with rice wine vinegar, a pinch of salt and fresh crack of black pepper. Simply toss and let sit for 5 minutes. Taste and adjust before serving.
- Make our Spicy Peanut Sauce for dressing salads, noodle and rice bowls, marinading any protein and more!
- Add to stir fries: our favorite quick asian-style stir fry starts with Garlic EVOO and lots of minced ginger, and about halfway through we start splashing in alternating dashes of soy sauce and rice wine vinegar, and end with a dash of toasted sesame oil and Hot Chili EVOO)
- Make quick fridge pickles by covering sliced cucumber, radish, onion and whatever other veggies you like with rice wine vinegar and a few healthy pinches of salt to taste (a staff's grandmother's recipe would add thinly sliced cauliflower, red bell peppers and black olives to her fridge pickle medley—get creative!)
