The herb savory makes a wonderful earthy and elemental vinegar, great for warm potato salads and all kinds of meat dishes. This organic vinegar is made with love and respect by hard-working Cistercian nuns in the Languedoc. The rambling herb summer savory grows extremely well in the monastic gardens and makes a wonderfully earthy and elemental vinegar. The savory is hand-picked in July then macerated in red wine vinegar several times for up to four days before bottling. We use it on a warm waxy potato salad, add it to sturdy green salad leaves, grilled and barbecued meat dishes.