O California Blood Orange Olive Oil

$22.99

Tangy & luscious. Zesty finish. Crushed together.


Fresh blood oranges crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Aromatic and fruity. Delicious drizzled on shaved fennel, arugula and beet salads with feta or blue cheese. A perfect finishing touch to grilled salmon, duck and chicken. Dreamy over vanilla ice cream.

A splash of savory citrus.

Multiple SOFI award winner, International Fancy Food Show NYC presented by the Specialty Food Association (the best of the best)!

Ingredients

California olives, blood oranges.

Nutrition Facts

Flourless Chocolate Blood Orange Cake by
@citrusdiaries.studio

Ingredients

For the topping:

2 blood oranges, thinly sliced into rounds (seeds removed)

2 tablespoons turbinado or demerara sugar

Vinaigrette Ingredients:

8 oz (225g) dark chocolate (around 70%), chopped

½ cup (120ml) O Blood Orange Olive Oil

1 cup (200g) granulated sugar, divided

5 large eggs, separated

½ teaspoon kosher salt

Zest of 1 blood orange

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
  2. Arrange the blood orange slices in a single, overlapping layer on the bottom of the pan. Sprinkle evenly with 2 tablespoons of turbinado or demerara sugar. Set aside.
  3. In a heatproof bowl, combine the chopped chocolate and olive oil. Melt gently over a double boiler or in the microwave in short bursts, stirring until smooth. Let it cool slightly.
  4. In a large bowl, whisk the egg yolks with ½ cup of granulated sugar until pale and thick. Stir in the melted chocolate mixture, vanilla, blood orange zest, and salt until fully combined.
  5. In a separate clean, dry bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining ½ cup of sugar and continue to beat until stiff, glossy peaks form.
  6. Fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites in two additions, being careful not to deflate the batter.
  7. Pour the batter over the orange slices in the prepared pan and smooth the top.
  8. Bake for 35–40 minutes, or until puffed and just set. A toothpick inserted in the center should come out with moist crumbs.
  9. Let the cake cool completely in the pan. It will sink slightly in the center—this is normal.
  10. Run a knife around the edge, release the springform, and carefully invert the cake onto a serving plate. Peel off the parchment to reveal the caramelized blood orange topping.
  11. Slice and serve on its own, or with whipped cream, crème fraîche, or Greek yogurt.
     

Notes

Serves 10

PIN RECIPE
MAIL TO
SHARE IT

O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.


Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Blood Orange Poppy Seed Cupcakes

@shrtstackkitchen
12 Servings
Bake: 16 to 18 Minutes

Are you crazy about citrus season as I am? It’s one of my favorite things to utilize because it’s the most versatile ingredient. From sweet desserts, to savory meals, to refreshing cocktails, there isn’t anything citrus can’t do!

Ingredients

¾ Cup (90g) All-Purpose Flour
¾ Cups (90g) Cake Flour *see note below
1 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
2 ½ Teaspoons Poppy Seeds
¾ Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
½ Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
â…” Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

 

Orange Cream Cheese Frosting

 

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
½ Cup (113g | 1 Stick) Butter, room temp
3 ½ to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
½ Teaspoon Vanilla
 

Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC). 


Add muffin liners to a 12-cup muffin pan and set aside.


In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside. 


In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.


With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.


Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.
In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!


Evenly distribute the batter into each cupcake liner, filling each about â…” full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.


Bake for 16-18 minutes or until a toothpick comes out clean.


Allow cupcakes to cool completely before making the cream cheese frosting.


In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.


Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!

PIN RECIPE
MAIL TO
SHARE IT

Notes

Store in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.

O California Extra Virgin Olive Oil

$20.99

Bright, fruity, and fragrant. Crafted from 100% California grown olives.


Delicious, bright, and fruity with hints of almond and apple. A premium blend of our favorite olive varietals. Arbequina, Koroneiki, Arbosana, and Chiquitita olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fragrant and sumptuous. Award-winning goodness. Uniquely complex, naturally.

Pairs perfectly with O vinegars, sea salt, and freshly cracked pepper to enliven vegetables, proteins, and pastas with wholesome flavor. Elevate your cooking effortlessly.

Ingredients

California cold pressed, extra virgin olive oil

Nutrition Facts

Blood Orange Poppy Seed Cupcakes

@shrtstackkitchen
12 Servings
Bake: 16 to 18 Minutes

Are you crazy about citrus season as I am? It’s one of my favorite things to utilize because it’s the most versatile ingredient. From sweet desserts, to savory meals, to refreshing cocktails, there isn’t anything citrus can’t do!

Ingredients

¾ Cup (90g) All-Purpose Flour
¾ Cups (90g) Cake Flour *see note below
1 ¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Sea Salt
2 ½ Teaspoons Poppy Seeds
¾ Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
½ Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
â…” Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

 

Orange Cream Cheese Frosting

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
½ Cup (113g | 1 Stick) Butter, room temp
3 ½ to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
½ Teaspoon Vanilla

Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC). 


Add muffin liners to a 12-cup muffin pan and set aside.


In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside. 


In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.


With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.


Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.


In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!


Evenly distribute the batter into each cupcake liner, filling each about â…” full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.


Bake for 16-18 minutes or until a toothpick comes out clean.


Allow cupcakes to cool completely before making the cream cheese frosting.


In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 ½ cups of powdered sugar, 3 tablespoons blood orange juice and ½ teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another ½ cup of powdered sugar.


Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.

PIN RECIPE
MAIL TO
SHARE IT

You may also like...

LEARN MORE ABOUT US

Olive Oil & Vinegar 2024

Join Our Newsletter!

sign up for product launches, recipes and more.

Olive Oil & Vinegar 2024

Join Our Newsletter!

sign up for product launches, recipes and more.

Olive Oil & Vinegar 2024

Join Our Newsletter!

sign up for product launches, recipes and more.