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Parqueoliva quince vinegar from the Sierra de la Subbética. Fresh, smooth and gently sweet-sour, with quince, compote, dried fruit and white flower notes. Beautiful with the olive oils of Almazaras de la Subbética. Read more
Almazaras de la Subbética is best known around the world for its olive oil, but quince is also part of the traditional agricultural landscape around Carcabuey. This vinegar is made with local Membrillo Común or Zagrilla quinces from small traditional orchards.
The fruit is harvested around mid-October. It is then washed and crushed, after which the juice is separated and allowed to ferment into quince vinegar. The vinegar is deliberately not aged, helping preserve as much of its characteristic fruity and floral character as possible.
The producer describes aromas of quince compote, roasted and sweet notes, dried fruit and white flowers. On the palate it is intense and refreshing, yet smooth and beautifully balanced.
Its semi-sweet character makes this vinegar more approachable than many traditional wine vinegars. The acidity is clearly present, but is surrounded by the fruitiness of quince and must.
This quince vinegar works beautifully alongside the olive oils from the same producer. Not because vinegar and olive oil are the same product, but because fruity acidity and excellent Extra Virgin olive oil complement each other so naturally at the table. Together they create a dressing with unmistakable Andalusian character.
Parqueoliva quince vinegar won gold at VINAVIN 2025 in Cáceres, a Spanish vinegar competition. A fitting confirmation that Almazaras de la Subbética gives its other gastronomic products the same serious attention that has made its olive oils so widely known.
The gentle sweetness of quince combines beautifully with excellent Extra Virgin olive oil. The vinegar brings freshness and fruit, while the oil adds texture, green aromas and length.
Its gentle sweet-and-sour character makes quince vinegar remarkably versatile. It combines beautifully with fruity salads and vegetables, but also with fish, cheese, poultry and dishes that benefit from a subtle sweet accent.
Arrange rocket with thin apple slices, soft goat's cheese, pomegranate seeds and walnuts. Mix three parts Extra Virgin olive oil with one part quince vinegar and a little Dijon mustard. Spoon over the salad.
Roast young carrots with Extra Virgin olive oil, sea salt and a little thyme. Add a small splash of quince vinegar just after roasting. Serve warm with shavings of Manchego and toasted almonds.
Slice ripe strawberries and toss with a small splash of quince vinegar. Leave for five minutes and serve with good vanilla ice cream. Add finely chopped pistachios or toasted almonds if you like.
Quince vinegar sounds more exotic than it really is in the kitchen. Its fresh acidity does exactly what good vinegar should, while the fruit makes it softer and more aromatic than a classic wine vinegar. We especially like it alongside the olive oils of Almazaras de la Subbética: two products from the same Andalusian landscape that together create a dressing which tastes anything but ordinary.
| Content | 250 ml |
| Country of origin | Spain |
