Olivier salad the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency.
Vinegar uses for this waste is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008. Coconut vinegar, made from fermented coconut water or sap, is used extensively in Southeast Asian cuisine (notably the Philippines), as well as in some cuisines of India and Sri Lanka, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. Vinegar made from dates is a traditional product of the Middle East. Pomegranate vinegar (Hebrew: חומץ רימונים) is used widely in Israel as a dressing