Blood Orange Olive Oil

Luckily for us Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety).  The pulp of Blood Oranges are pressed together with fresh, healthy olives to create this extremely versatile fused olive oil; use it on fish and seafood, chicken, pork, lamb, salads, baking applications to name a few.  Our Blood Orange Olive Oil pairs with nearly every barrel aged Italian balsamic.  You can’t go wrong!

18 year-old traditional balsamic, 12 year-old aged balsamic, Black Cherry balsamic, Fig balsamic, Red Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blueberry balsamic, Chocolate balsamic, Cinnamon Pear balsamic, Espresso balsamic, Blackberry Ginger balsamic, Pomegranate balsamic, Tangerine balsamic, Maple balsamic, Vanilla balsamic, Honey Ginger balsamic, Sicilian Lemon balsamic, Peach balsamic, Cranberry Pear, Mango balsamic, Pineapple balsamic, Jalapeño balsamic, Serrano Honey balsamic, Coconut balsamic.

Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb

All leafy greens, roasted/grilled peppers, potatoes, asparagus, broccoli……

Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  Please keep in mind; flavors are interchangeable across our recipes.  For example, if a recipe calls for Blood Orange Olive Oil and you only have Lemon Olive Oil we’d say go for it.  Most importantly, experiment and have fun!

BLOOD ORANGE OLIVE OIL NUTRITIONAL INFORMATION