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Spicy Orange Olive Oil

$17.00 – $37.00

This fused olive oil, made using Italian Coratina olives, delivers sweet and savoury flavours of spicy citrus. The clean mouth feel of this oil opens with the sweet, aromatic citrus taste and aroma of fresh oranges, continuing into a moderately spicy Thai-Cayenne pepper with heat that builds gradually.

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This fused olive oil, made using Italian Coratina olives, delivers sweet and savoury flavours of spicy citrus. The clean mouth feel of this oil opens with the sweet, aromatic citrus taste and aroma of fresh oranges, continuing into a moderately spicy Thai-Cayenne pepper with heat that builds gradually. This oil would be an ideal complement to many Mexican, Asian or Middle Eastern dishes.

Complements: Salsas & Guacamole, Hummus, Duck L’Orange, Pork Fried Rice, Orange Chicken, Drizzle to finish roasted Cauliflower or a Mango Chutney.

Pairings:
Pineapple, Coconut, Condimento Bianco, Honey Ginger, Pomegranate, Raspberry, Chocolate, Bourbon Maple, Traditional.

No artificial ingredients, preservatives or colouring.  All Natural.

Simple Uses

Meat

Meat

For 1 portion or 5 oz of meat, use 1 tbsp of Oil and Balsamic. Seal together in a container and let stand 30 minutes or longer.
Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
Fruit

Fruit

Drizzle 1 tsp of White or Dark Balsamic over every one 1 cup of fresh cut fruit.
Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil, Fused Olive Oil or Infused Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice of choice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Fused or Infused Olive Oil.
Vegetables

Vegetables

Use 1 tbsp of Olive Oil and Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Dessert

Dessert

Use 2/3 Olive Oil for every one part butter in baking. Drizzle a teaspoon of balsamic on ice cream, yogurt or cake for an added flavour shot!

Download complete list of simple uses.

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