O-Med vinegars are characterized by a soft acidity. The slow production method allows for acidification while preserving the natural aromatic compounds in the vinegar, which yuzu citrus offers in abundance. The goal is to be able to taste the essence of this Spanish-grown Japanese citrus fruit without being overwhelmed by acidity. Use this vinegar in cocktails, on fruit salads and as finishing splash over sautéed seafoods.
Owned and operated by the Garcia-Casas family in Acula, Andalusia, in southern Spain, O-Med have been harvesting their own olive trees for four generations and producing extra virgin olive oil for two. In 2005 they purchased a mill in order to produce the highest quality olive oil possible by controlling each step of the process from olive groves to mill to bottle. O-Med produces early harvest EVOO in order to preserve the best organoleptic properties in the oils. As farmers, sustainability is of foremost importance to O-Med where solar power and an incinerator which burns the olive pits produce 40% of the mill's energy needs. O-Med is a founding member of QvExtra, a seal which certifies quality level is higher than current legislative requirements.
