Pressed Olive & Fresh Blood Orange
- A vibrant touch that awakens your autumn dishes
- A new creation combining 55% olives and 45% blood oranges
- A true Sicilian ray of sunshine in your kitchen
$29.90
Item code:
72OS3R250
EAN code:
3547130110973
Contenance:
8.4 FL OZ
Dare the vibrant touch that awakens your autumn dishes
Born at the foot of Mount Etna, our new creation combines 55% olives and 45% blood oranges.Freshly harvested, whole oranges and olives are crushed together at the very moment the olive oil is produced.On the fertile slopes of Mount Etna, blood oranges thrive in rich volcanic soil, with generous sunshine and cool nights: the ideal conditions to reveal their full aromatic power.
The result? A radiant oil with fresh, zesty orange notes, softened by the fruity roundness of the olive.100% natural, crafted through traditional Sicilian know-how passed down with passion.Its lively and festive aromas will elevate roasted poultry, sweet-and-savory salads, fine fish… and even chocolate desserts.
A rare edition limited to only 1,800 tins: a true Sicilian ray of sunshine in your kitchen!
Ideal with grilled or poached fish, white meats, and duck breast, this oil also enhances carrot or butternut squash soups. It is also surprising in pastries, in a citrus cake, fruit salad, or chocolate cream.
Product name: Specialty made with Olive and Blood Orange
Net quantity: 250 ml
Origin: Italy
Ingredients: Olives 55%, Oranges 45%
Storage conditions: Store away from heat and light
100% natural, crafted with traditional Sicilian know-how passed down with passion. Its lively and festive aromas will enhance roasted poultry, sweet-and-Savory salads, fine fish, and even chocolate desserts. A rare edition limited to only 1,800 tins: a true Sicilian ray of sunshine in your kitchen!
Recipe idea:
Orange and Pomegranate Salad
Serves 6 – Preparation time: 15 minutes
From Oliviers&Co
4 tbsp Olive Oil & Blood Orange
1 tbsp Champagne Vinegar Recipe
1 tbsp Fig Olivade
From the market
5–6 oranges
1 red onion
2 red endives
1 pomegranate
Thinly slice the red onion with a mandoline. Cut open the pomegranate and collect the seeds and juice in a bowl (remove the bitter white membranes). Peel the oranges and cut them into slices, arrange on endive leaves on six plates, then add onions and pomegranate seeds. In a bowl, mix fig olivade, pomegranate juice, champagne vinegar, and blood orange olive oil. Season with salt and pepper. Pour over each plate and serve well chilled.
