Red Wine Vinegar Reduced with Water to 5% Acidity.
Pompeian Red Wine Vinaigrette: 1/3 cup Pompeian Red Wine Vinegar; 1/4 tsp salt (optional); 1/4 tsp black pepper; 1 cup Pompeian Extra Virgin Olive Oil. Mix vinegar, (salt) and black pepper with a fork or wire whisk. Slowly whisk in oil until well blended. Serve over salad. Best to refrigerate after use.
Always refer to the actual package for the most accurate information