O Honey White Balsamic & O Blood Orange Vinaigrette

Ingredients

3 Tbsp O Honey White Vinegar

3 Tbsp O Blood Orange Olive Oil

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O Honey White Balsamic & O Blood Orange Vinaigrette

Directions


This is hardly a recipe, because it is so simple, but we couldn’t resist sharing our favorite combination with you.

This is the perfect vinaigrette to make a holiday salad pop, just when you are looking for shortcuts in the kitchen, during the busy season. This dressing is so delicious, you only need greens to accompany it. But, to make it even more holiday worthy, toast up some nuts (pumpkin, pecan or walnut work well), and sprinkle on just before tossing.

Pour the O Honey White Balsamic Vinegar into a small mixing bowl, and while quickly stirring with a wire whisk, slowly drizzle in the O Blood Orange Olive Oil. Whisk until emulsified. Taste and, if needed, add more vinegar (if you prefer more of a tart flavor) or oil (if you prefer a smoother flavor). Pour onto salad and toss. Serve immediately.

Brownies with O Blood Orange Olive Oil

Ingredients

  • 3/4 cup O Blood Orange Olive Oil, plus more for oiling the pan
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp fine salt
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups sugar
  • 4 large eggs, lightly beaten
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Brownies with O Blood Orange Olive Oil

Directions


Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Using O Blood Orange Olive Oil, oil the foil (not including the overhang).

Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the O Blood Orange Olive Oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine.

Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Humboldt Fog with O Blood Orange Drizzle

Ingredients

1 small wedge of Humboldt Fog (can be substituted with another type of goat chevre)
1/3 cup of O Blood Orange Olive Oil
1 tsp.  O Orange Blossom Champagne Vinegar

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Humboldt Fog with O Blood Orange Drizzle

Directions


WinterCitrus

Have you heard of Humboldt Fog goat cheese (yes, it’s the one with a streak of ash running through it). This is possibly our favorite cheese and made by the kind folks up at Cyprus Grove Cheese Company in Northern California. Sort of a dreamy goat, sort of a mild blue, but with a nutty creamy texture & flavor that pairs beautifully with our O Blood Orange Olive Oil.

Place the wedge of room temperature Humboldt Fog cheese on a small serving plate with a slight lip. Break up the wedge slightly with a cheese knife or small spoon. This will allow the oil to permeate the cheese and make it easier for everyone to scoop up with small spoons or chunks of crusty bread. Drizzle the oil over the cheese.

Splash the O Orange Blossom Champagne Vinegar gently around the edge of the platter where the Blood Orange olive oil has pooled.

We like to use small spoons to scoop the mixture onto french baguette slices with the cheese & just allow everyone to dip & swirl as much as they like. We recently served this to all of our visitors at the Fancy Food Show in San Francisco — around 5,000 servings. People were so filled with joy at the discovery of a new flavor combination & taste sensation. The idea of serving O Blood Orange Olive Oil & cheese with a splash of O Orange Blossom Champagne Vinegar kept people coming back on day 2 & 3. It was so much fun to share our love of all things O! Food is fun.

Grilled Baby Carrots with O Sherry & O Blood Orange

Ingredients

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

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Grilled Baby Carrots with O Sherry & O Blood Orange

Directions


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.

In a bowl combine the O Blood Orange Olive Oil, the O Organic Extra Virgin Olive Oil, 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 and 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 !

Serves 4

O Blood Orange and Fennel Salad

Ingredients

1 medium head of Butter Lettuce, torn by hand into bite-sized pieces
1 bulb fresh fennel
½ cup fresh goat cheese
¼ cup O Blood Orange Olive Oil
1/8 cup O California White Balsamic Vinegar
Kosher salt and cracked pepper to taste.

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O Blood Orange and Fennel Salad

Directions


Cut stalks from fennel bulb. Rinse well to rid of any dirt. Slice fennel thinly against the grain. Set aside.  Tear the head of Butter Lettuce into bite size pieces. Rinse and dry the lettuce.  Place in salad bowl.

In separate small bowl whisk together the O Blood Orange Olive Oil and O White Balsamic with kosher salt and cracked pepper.

Drizzle the vinaigrette over the lettuce and fennel.  Crumble the goat cheese over the salad. With your hands gently fold until vinaigrette has covered all of the ingredients.  Serve and enjoy!

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O Pomegranate, Arugula & Shaved Manchego Salad

Ingredients

4 cups of arugula /or Mizuna – remove stems
¼ cup shaved Manchego cheese
3 tbls of O Blood Orange Olive Oil
1 tbls of O Pomegranate Vinegar
Seeds from 1 pomegranate
½ tsp kosher salt
Pinch of fresh ground pepper

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O Pomegranate, Arugula & Shaved Manchego Salad

Directions


Pom-Salad1This special salad balances sweet, bitter, peppery and tangy notes that burst of Fall & Winter flavors.  Sometimes we mix Mizuna with arugula to add a lighter peppery touch.  The key to this salad is the pomegranate seeds, which add spectacular tart flavor that counterpoints beautifully with the earthy/nutty Manchego cheese & bitter greens.  Simple, healthy and a brilliant Wintery salad.

Mix olive oil, vinegar, salt & pepper together.  Combine with arugula and Pomegranate seeds in a large bowl.  Toss gently.  Add shaved Manchego and serve.

Pomegranate extraction tip – First, cut the Pomegranate in half along the equator of the fruit.  Holding a cut half in the palm of your hand gently squeeze to loosen the seeds. Turn seed side down over a large bowl and whack with a heavy spoon or kitchen mallet.  Seeds should come pouring out.

Serves 4

Roasted Chicken Pomegranate Salad

Ingredients

3 cups roasted chopped chicken
1 cup celery, sliced on the slant
1 cup diced apples (Rome, Winesap)
1/2 cup pomegranate seeds
1/2 cup toasted slivered almonds
¼ cup O Pomegranate Vinegar
½ cup O Blood Orange Olive Oil
Kosher salt and crushed pepper to taste

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Roasted Chicken Pomegranate Salad

Directions


In large bowl combine chicken with celery, apple, pomegranate seeds, and almonds. In separate bowl, whisk O Pomegranate Vinegar, O Blood Orange Olive Oil and salt and crushed pepper. Toss dressing with chicken in the larger bowl. Garnish with additional pomegranate seeds and toasted almonds.

8 Servings 

Fresh Sage Roasted Potatoes with O Blood Orange Olive Oil

Ingredients

½ c. O Blood Orange Olive Oil
2 – 3 tbls. minced garlic
2 tbls. chopped fresh sage
2 tbls. chopped fresh thyme
1 tbls. roughly chopped fresh rosemary
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
16 – 18 red baby potatoes, scrubbed well and quartered

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Fresh Sage Roasted Potatoes with O Blood Orange Olive Oil

Directions


Preheat oven to 475 degrees F (245 degrees C)

Mince garlic and chop fresh herbs.  In a large bowl, combine the O Blood Orange Olive Oil with the next six ingredients. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Bake for 20 to 30 minutes, turning occasionally to brown all sides.

Serves 4

Beet and Blood Orange Salad

Ingredients

6 beets, trimmed and scrubbed
3 tbls O Blood Orange Olive Oil
1 ½ tbls O Balsamic Vinegar
½ cup medium red onion thinly sliced (or chives)
½ cup shaved ricotta salata cheese (or feta)
½ cup chopped fresh mint
Sea salt and freshly ground pepper to taste

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Beet and Blood Orange Salad

Directions


The sweet tart taste of this dish make it a comforting hearty winter salad.

Place beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to low cover, and simmer for 45 minutes or until beets are tender. (Test with fork.) Drain beets and run under cold water to remove the skins. Cut beets into ¼ inch cubes.

In separate small bowl whisk O Blood Orange Olive Oil, & O Balsamic Vinegar and salt and pepper to taste.

Place beets, sliced onions & fresh mint in medium bowl. Drizzle the vinaigrette and gently toss all ingredients together.

Before serving each salad, add shaved ricotta salata cheese to finish.

4 servings

Mixed Green Salad with Blood Oranges, Dried Cranberries, and Pecans

Ingredients

4 tbls O Blood Orange Olive Oil
2 tbls O Sherry Vinegar
6 tbls chopped candied cranberries
6 cup mixed baby greens
3 blood oranges, peeled, segmented and white pith removed
¾ cup pecans, toasted
kosher salt and freshly ground pepper

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Mixed Green Salad with Blood Oranges, Dried Cranberries, and Pecans

Directions


blood orangeThis is a great holiday salad!

Whisk O Blood Orange Olive Oil, O Sherry Vinegar, salt and pepper to blend. Add cranberries. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Rinse, spin and drain salad greens. Place in a large bowl. Toss with 2/3 salad dressing. Divide greens among 6 salad plates. Add oranges to bowl and toss with remaining dressing. Top individual salads with orange segments and pecans. Enjoy!

Serves 6