Luckily for us Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety). We have them pressed together to obtain this beautiful citrus extra virgin olive oil. Try substituting our Blood Orange EVOO for other oils in a brownie or chocolate cake recipe....yum!!!
Notes: Blood Orange is one of our most popular since it is so versatile; use it on fish and seafood, chicken, duck, summer salads, and grilled stone fruits. Delicious in chocolate desserts and olive oil gellato as well.
*Beautifully pairs with Honey Ginger White Balsamic, any of our other White Balsamic Vinegars or Champagne Vinegar*
Posted by Terry on 29th Mar 2013
Love this oil in salads, fish, stir fry, & now I have created the easiest ever orange rolls: Thaw a dozen Rhodes frozen dinner rolls & place in a baking pan (I used a 7 x 11" Pyrex). Whisk together 1/4 c. each: Blood orange EVOO, sweet cream butter (softened to creaming consistency, & honey. Spread lavishly over the rolls, let them rise till they all smoosh together, then bake @ 350 for 20 minutes. Spread more orange honey-butter on top & serve. Awesome & SOOO easy! This mixture is great to keep on hand to put on toast, too; turns ordinary into amazing!
Posted by Tina on 14th Dec 2012
Replace the oil used in brownies for the blood orange olive oil.You'll never make them with reg oil again. Love it.
Posted by laptop2tabletop on 22nd Oct 2012
I can't believe that I haven't reviewed this yet. I'm on my 3rd bottle. Replace oil in cakes/brownies with this. Use it in vinaigrette. Baste your chicken with it. Go out and get some. Now.
Posted by Joseph Lee Caldwell Sr. on 5th Jul 2012
The taste is out of this world I just receive it a few days ago and it's almost gone already.
Posted by Diane on 5th Jan 2012
Paired with Peach White Balsamic makes a lovely, light salad dressing! Heading to the store in Market Common, so glad you're there. Intend to try making the Blood Orange Brownies.