Description
Made with fresh Navel Oranges and early harvest Arbequina olives, both are crushed at the same time to make this whole fruit fusion – a combination of whole, fresh citrus fruit crushed with early harvest olives. This Whole Fruit Navel Orange is zesty, bright and exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more. Enjoy this blended with Cranberry-Pear White Balsamic Vinegar, grapefruit white balsamic or dark chocolate balsamic.
Pro Tip: Substitute Fused Orange Olive Oil for vegetable oil when making brownies for a delicious and subtle orange treat.
Pairings
Traditional 18 Year Balsamic Vinegar
Cinnamon Pear Balsamic Vinegar
Dark Chocolate Balsamic Vinegar
Black Currant Balsamic Vinegar
Cranberry Pear Balsamic Vinegar
Recipes
Olive Oil, Blood Orange and Lemon Curd Tart
jessica –
Yum! That is one of my favorite oils too. Love it for baking as well.
Anna T. –
I had the pleasure of sampling your products a while back and I used the blood orange olive oil to sear scallops… let’s just say that there is no comparison when I make them any other way. I just placed my order today and can’t wait to use your delicious oils in some recipes.
teetimewthcarla –
The Australian women who helped me pick out the Blood Orange Olive Oil and Cranberry Balsamic (hope I got that right?). She explained to me how I could use it.
Christian H. –
The staff happily shipped our purchase to our house and widened our horizons with such choices a black truffle oil and grapefruit balsamic.