OXOS is the ancient Greek word for vinegar. To produce this unique vinegar, local grape varieties are used. It is aged for 5 years in the row, in barrels made from oak and chestnut. This aging process softens the flavour and gives a velvet feel. Its color is dark brown. It can be used in all kind of salads, in cooked vegetables, to fry off meats, in grilled freshwater fishes and to marinate hunting and other meats.


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