O California Blood Orange Olive Oil

$16.99

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

Nutrition Facts

Grilled Baby Carrots

The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Aged Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.

Ingredients

1/4 cup O Blood Orange Olive Oil
1/4 cup O California Organic Extra Virgin Olive Oil
1 tbsp ground coriander
1 tbsp ground tarragon
2 tbsp smoked paprika
2 garlic cloves, thinly sliced
1 lb of baby carrots, halved lengthwise and tops trimmed to 1 inch
4 sprigs of thyme
1 tsp brown sugar
2 tbsp O Aged Sherry Vinegar
2 tbsp Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt and freshly ground pepper

Instructions

In a bowl combine the O Blood Orange Olive Oil, the O California Organic Extra Virgin Olive Oil, and the  O Aged Sherry Vinegar with all ingredients except the almonds and arugula. Let stand for 30 minutes before placing on grill.


Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx. 3–4 minutes. Remove from grill.


In the same bowl, sprinkle another splash of sherry vinegar, salt and pepper to taste.


Toss with arugula and Marcona almonds and taste.


To punch up the sweet smoky flavors, add a little more O Aged Sherry Vinegar if needed.


Enjoy !

Notes

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O California Blood Orange Olive Oil

$16.99

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

Nutrition Facts

Grilled Baby Carrots

The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Aged Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.

Ingredients

1/4 cup O Blood Orange Olive Oil
1/4 cup O California Organic Extra Virgin Olive Oil
1 tbsp ground coriander
1 tbsp ground tarragon
2 tbsp smoked paprika
2 garlic cloves, thinly sliced
1 lb of baby carrots, halved lengthwise and tops trimmed to 1 inch
4 sprigs of thyme
1 tsp brown sugar
2 tbsp O Aged Sherry Vinegar
2 tbsp Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt and freshly ground pepper

Instructions

In a bowl combine the O Blood Orange Olive Oil, the O California Organic Extra Virgin Olive Oil, and the  O Aged Sherry Vinegar with all ingredients except the almonds and arugula. Let stand for 30 minutes before placing on grill.


Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx. 3–4 minutes. Remove from grill.


In the same bowl, sprinkle another splash of sherry vinegar, salt and pepper to taste.


Toss with arugula and Marcona almonds and taste.
To punch up the sweet smoky flavors, add a little more O Aged Sherry Vinegar if needed.


Enjoy !

PIN RECIPE
MAIL TO
SHARE IT

Notes

O California Blood Orange Olive Oil

$16.99

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

Nutrition Facts

Grilled Baby Carrots

The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Aged Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.

Ingredients

1/4 cup O Blood Orange Olive Oil
1/4 cup O California Organic Extra Virgin Olive Oil
1 tbsp ground coriander
1 tbsp ground tarragon
2 tbsp smoked paprika
2 garlic cloves, thinly sliced
1 lb of baby carrots, halved lengthwise and tops trimmed to 1 inch
4 sprigs of thyme
1 tsp brown sugar
2 tbsp O Aged Sherry Vinegar
2 tbsp Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt and freshly ground pepper

Instructions

In a bowl combine the O Blood Orange Olive Oil, the O California Organic Extra Virgin Olive Oil, and the  O Aged Sherry Vinegar with all ingredients except the almonds and arugula. Let stand for 30 minutes before placing on grill.


Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx. 3–4 minutes. Remove from grill.


In the same bowl, sprinkle another splash of sherry vinegar, salt and pepper to taste.


Toss with arugula and Marcona almonds and taste.
To punch up the sweet smoky flavors, add a little more O Aged Sherry Vinegar if needed.
Enjoy !

Notes

PIN RECIPE
MAIL TO
SHARE IT

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