This oil is made by sending blood oranges with the olives through the presses.
It is fabulous in salad dressings and on steamed vegetables.
Pairs well with our Aged Balsamic Vinegars.
Recipe to try
Pumpkin & Spinach White Bean Mash with Blood Orange Extra Virgin Olive Oil
Serves: 4
Ingredients
- 2 tablespoons Blood Orange Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- ½ teaspoon Italian Seasoning
- 2 cups peeled pumpkin, cut into ½-inch cubes
- 2 cups baby spinach
- 1 tablespoon neutral cooking oil
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ cup vegetable broth
- 2 tablespoons chopped fresh parsley
Method
- Whisk the featured oil with the lemon juice and Italian seasoning.
- Heat the neutral oil in a large skillet over medium heat. Add peeled pumpkin, cut into ½-inch cubes. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in baby spinach and cook until wilted.
- In a saucepan, heat the beans and broth for 5 minutes, then mash roughly. Stir in half the seasoning mixture.
- Spoon the bean mash into four bowls. Top with the vegetables, remaining seasoning mixture and parsley.
