The tough-skinned blood orange is smaller than the average orange, with deep crimson flesh the color of a ruby-red grapefruit. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.
Tunisian blood oranges ripen at just the same time as Tunisian Chetoui and Chemlali olives. We take these ripe fruits and press them together to produce our Blood Orange oil, capturing the full savory taste and citrus fragrance of just-picked oranges and olives.
Pressing ripe fruits and ripe olives together is a brilliant process producing "fused" oils. Whereas the traditional process of *infusing* olive oil with herbs, spices or fruits can cause oils to breakdown and spoil more quickly, the fusion process creates vibrant flavors in oils that stay fresh.
Blood Orange oil is one of our most popular items because of its refreshing flavor and great versatility. Use Blood Orange oil on fish and seafood, or grilled chicken recipes. Try Blood Orange oil on the traditional Sicilian salad of fennel, olives, and blood oranges. Roasted cauliflower comes alive with a sprinkling of Blood Orange oil. A drizzle of Blood Orange oil turns simple homemade mayonnaise or marinades into bright citrusy ones. Combine Blood Orange with any of our fruity balsamic vinegars for a fantastic taste of summer in a vinaigrette [we especially recommend Blueberry, Cinnamon Pear, Cranberry Pear, Dark Chocolate, Espresso, Pineapple, Tangerine or Vanilla Balsamic].
One of our younger staffers combines Blood Orange oil with our Vanilla Balsamic for a "dreamsicle" dressing for spring greens. A tiny spoonful of Blood Orange oil on a plate of fresh melon is decadent and delicious.