Luckily for us Tunisian Blood Oranges ripen at the exact same time as their olives. We have them pressed together to obtain this beautiful citrus olive oil. One of our most popular oils. Try as a substitute for butter in baked items such as pancakes, waffles, brownies, quick breads, muffins, yeast breads and rolls. This oil adds a unique flair to Asian cooking, is great on salads and in vinaigrettes, and can be brushed on salmon filets or used to sautee shrimp and scallops.
Pairs beautifully with: Dark Chocolate, Espresso, Black Mission Fig, Cranberry Pear balsamics
BEST OF CLASS "GOLD" - LOS ANGELES EVOO COMPETITION Made with fresh wild sage crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This oil has captured the best qualities of sage without the woodsy,...
"BRONZE" WINNER, LOS ANGELES EVOO COMPETITION Made with fresh oregano crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. Fresh, bright and herbaceous - this is by far one of the most difficult flavours to...
Celebrate the perfect extra virgin olive oil drizzle or dip! Our favourite garden herbs. The 6-pack includes Garlic, Greek Oregano, Tuscan Herb, Basil, Herbes de Provence, and Milanese Gremolata. They come in beautifully embossed miniature glass bottles.
A generationally grown orange from the Mani peninsula of Greece, this oil is romantically fused with the Athinolia olive. This is a beautiful, extremely early November harvest citrus olive oil - a combination of whole fresh citrus fruits crushed with...