Sweet red peppers blended with vinegar and a pinch of mildly spicy Espelette pepper from the Basque Region.
 
Spoon this over shrimp or calamari stewed in olive oil and garlic and braise chicken with peppers. This vinegar marries well with A L’Olivier’s Extra Virgin Olive Oil with Garlic and Thyme to sauce a dish of pan-fried eggplant, tomatoes, zucchini, peppers topped with a fried egg.