The Olive Scene’s Blood Orange Olive Oil is one of our absolute favorite olive oils.
This gorgeous oil is made using a fascinating method: Tunisian blood oranges are ripe at the same time as Tunisian Chetoui olives, so our growers crush the beautiful blood oranges directly WITH the olives within six hours of picking!
This means that the oils from the blood orange peels fuse with the olive oil, creating a flavor that is pure, bright, and all-natural.
This oil is equally delicious as both a savory and sweet flavor, which means it’s just as useful for baking as it is for cooking. It’s so versatile that it pairs with almost all of our balsamic vinegars!
Blood Orange Olive Oil pairs beautifully with any of our fruit-based balsamic vinegars for sweeter vinaigrettes. Try it with Pomegranate in the winter, Blueberry in the spring, Raspberry in the summer, and Fig in the fall. Simply combine 1 part of your balsamic vinegar of choice with 2 to 3 (depending on your preference) parts Blood Orange Olive Oil, season with salt and pepper, and toss tender greens in the dressing. Add fresh seasonal fruit or berries, nuts, and cheese for a spectacular salad. If you’re looking for something a little less sweet, we suggest one of our white balsamic vinegars such as Cranberry Pear, Sicilian Lemon, or Grapefruit.
For less-traditional combinations that can also double as terrific marinades, try pairing it with our Vermont Maple Balsamic Vinegar as a pork marinade, Vanilla Balsamic Vinegar on shrimp (seriously!), or Espresso Balsamic Vinegar with beef.
We reach for our bottle of Blood Orange Olive Oil for more than just vinaigrettes and marinades, though; it’s one that we always use when cooking. It makes a lovely match for roasted sweet potatoes and squash (then drizzle the final product with Cinnamon-Pear Balsamic Vinegar), roasted or steamed carrots, and pan seared or roasted fish (especially salmon). And if you can’t get your family to eat beets, try tossing roasted or steamed beets with a healthy drizzle of Blood Orange Olive Oil, a splash of Traditional 18-Year Balsamic Vinegar, and a pinch of salt for an eye-opening take on this controversial vegetable.
Blood Orange Olive Oil is one of our favorite oils to bake with (learn more about baking with olive oil here!). You can use it as a substitute for butter in pancakes, waffles, french toast, quick breads, muffins, yeast breads, and rolls. One of our favorite kitchen hacks is to take a box of decadent chocolate brownie mix and use Blood Orange Olive Oil for the oil. It’s ridiculously easy to make but the resulting Blood Orange Brownies are a gourmet treat that will really wow people (if you don’t eat them all first!).
We could talk about this fantastic olive oil all day long, but the only way to really appreciate it is to try it for yourself!