Olive oil & Balsamic Vinegar

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Mudball

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i am thinking of getting some posh OO + vinegar for dipping. During the old travelling days, whenever i was with my Italian colleagues, the amount of fuss they made about vinegar in UK restaurant was unreal. Too much snobbery.
Thinking of dipping my toe (sorry bread) in it. Any recommendations
 

Neilds

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Get to a farmers market or food festival, they usually have a few stalls where you can try different stuff. I would stay away from the flavoured ones as they can taste quite artificial
 

Hobbit

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Not fussed either way with Balsamic but love olive oil, especially a good one. We get through loads of the stuff, and not just for dipping. We also use it for cooking things like patatas a la pobres. Favourite oil, Oro del Desierto. https://orodeldesierto.com/en/
 

4LEX

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You can't beat a good combo of the above with a tasty Burgundy or Sauvignon (y)
 

ColchesterFC

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All I know about olive oil is that you should try to find one that is pitted before it's pressed. I got that tip from a Patricia Cornwall Kay Scarpetta book.
 

ADB

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I trust you don't 'mix' (serve/consume together) Balsamic (or any kind of) vinegar with wine - particularly Sauvignon (Blanc)! Fastest way to destroy the wine's flavour imo!
I don’t know, a nice bottle of Montrachet sets off my fish and chips beautifully
 
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