Octovnia’s farm is located in the Dunajec River Valley in Southern Poland. Every springtime the surrounding hills are white with the delicate blossom of this wild variety of plum, characteristic of our region. Our family has been making sloe wines and liqueurs for generations. Our range of vinegars would therefore not be complete with a live sloe vinegar. It is only after the first frosts that we hand-harvest the fruits from their thorny bushes, and from them produce vinegar, using the traditional, two-stage Orleans method. Sloe vinegar has a clear, rose colour and deep plum aroma.
Unpasteurized, unfiltered, rich in probiotics.
Slightly tart, plum
In the kitchen
For marinading beef steaks, game, dark poultry. For seasoning roasted winter root vegetables, for salads made with artichoke, roasted pumpkin. For blue cheeses with a pronounced flavour such as Gorgonzola Piccante. Perfect with wild, forest mushrooms. For desserts made with nuts and raisins, oranges. Pairs well with cloves, nutmeg, cinnamon and ginger.
In the drinks cabinet
The most famous English flavoured gin is sloe gin. The juniper flavour of gin pairs perfectly with this vinegar (slightly sweetened with a little simple sugar syrup). Worth trying with dark rum (especially in a hot toddy with honey). For a refreshing, non-alcoholic drink try adding a little to tonic water or ginger ale, or serve as a toddy with hot water, honey and fresh ginger.
In the medicine cabinet
Every variety of Octovnia’s living vinegar has a beneficial effect on gut health, boosts immunity and improves well-being. In addition, the vinegars are enriched with the specific properties of flowers, fruits and herbs from which they are made, well known in folk medicine and often used in modern herbal supplements.
Sloe (Prunus spinosa L.) is traditionally used for treating UTIs, is known to aid digestion and prevent bloating. It has a mild laxative effect. It supports the immune system. It also has anti-inflammatory and antiseptic properties.
Drink 10 ml of vinegar a day in a small glass of water.
Store tightly corked in a cool, dark place. The vinegar may be kept in the fridge, but this is not required for its safe storage.
Our living vinegar contains a culture of acetic bacteria which can cause the formation of a "mother of vinegar". This is a natural, safe and healthy process. If a mother forms in your vinegar, you can simply strain it out before use.
Available in bottles of 100 ml, 250 ml or 500 ml.
Sanepid Food Safety Certificate No. 290.2018