Provencal herbs are added to enhance this fragrant blend of balsamic vinegar, whilst apricot pulp contributes to its texture and subtlety.

Use neat, as a seasoning for green salads, crudités, soya, tomatoes as well as fish salads, shell fish, or better still on your barbeque as  a marinade or basting juice for pork or turkey, poultry as well as salmon, tuna fish… As a condiment on the table, to accompany and spice a stew, a pot au feu, a hamburger or a tuna steak. Yummy!