Raspberry Vinegar with Fruit Pulp

Raspberry vinegar with fruit pulp, our fruitiest classic

The raspberry vinegar with fruit pulp from A l'Olivier is a French vinegar preparation from Provence—bright red, thick, and full of raspberry pulp. It is not a vinegar fermented from raspberries, but rather a spirit vinegar refined with plenty of raspberry purée.

Raspberry vinegar with fruit pulp is the best-selling fruit vinegar from the Parisian oil mill A l'Olivier, bringing the tart-sweet freshness of ripe raspberries to your glass. To make this vinegar preparation, spirit vinegar is mixed with about 40 percent raspberry pulp, a little sugar, and pectin, which gives it its thick consistency and bright red color. The French call it Vinaigre à la pulpe de framboise, and in French cuisine, raspberry vinegar has always been a classic, popularized by the Nouvelle Cuisine for use on meat and salads.

Bright red, tart-sweet, and full of raspberry

In the glass, the raspberry vinegar glows bright red and thick; on the nose, it offers ripe raspberries, fresh and with a fine, tart edge.

On the palate, you first notice the sweet berry, followed by the clear acidity of the spirit vinegar that carries the fruit pulp. Fruity, tart-sweet, and juicy, it settles on the tongue—thick enough to cling to salad leaves instead of running to the bottom of the plate.

Because the raspberry pulp gives it body, you don't need much. A splash wakes up a tired summer salad, and just a teaspoon adds color and fruity depth to a marinade. That way, you taste the berry, not just the acidity.

For calf's liver and field salad

Whisk the raspberry vinegar with some olive oil or nutty walnut oil to create a vinaigrette like the one meant for field salad with walnuts—one of the brightest among our fruit vinegars.

In French cuisine, it is used to deglaze the pan after searing calf's liver or duck breast, creating a fruity sauce that leaves you wanting more. White meat, grilled goat cheese, and a summery fruit salad also benefit from a dash or a few drops. A little sweetness, lots of fruit, and clear acidity make it so versatile that it rarely stays in the cupboard for long. A spoonful over a bowl of strawberries with a little sugar turns simple fruit into a small dessert.

A Parisian tradition since 1822

It all began in 1822 in Paris with the pharmacist Eugène Popelin, who wanted to introduce the Parisians to high-quality olive oil.

The small oil shop in the Marais grew into a house offering over 50 oils and a range of fruit vinegars, awarded at the World's Fairs in 1867 and 1889, just as Popelin had intended. Raspberry remains one of the most popular varieties to this day, and the Provencal workshops near Nice still select the fruit and mix the pulp, while a mill near Poitiers presses seed and nut oils.

The dark fig vinegar comes from the same house, and you can find the rest of the A l'Olivier assortment with us.

A splash in chilled sparkling wine

Shake well before use, as the raspberry pulp settles at the bottom, and keep the opened 200 ml bottle refrigerated to stay fresh as long as possible. For a quick summer drink, add a splash to chilled sparkling wine or sparkling water and top with a few fresh raspberries. And in winter, a spoonful adds bright, fruity acidity to a pan-braised red cabbage dish. If you like, combine it with the fig and mango vinegars to create a fruity trio—a lovely gift.