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
Bok Choy & Shiitake Butter Bean Gratin with Blood Orange Olive Oil
Serves: 4
Ingredients
- 2 tablespoons Blood Orange Olive Oil
- 1 tablespoon lemon juice
- ½ teaspoon Italian Seasoning
- 2 cups sliced shiitake caps
- 2 cups baby bok choy, washed and chopped
- 1 tablespoon neutral cooking oil
- 2 cans (15 oz each) butter beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
Method
- Whisk the featured oil with the lemon juice and Italian seasoning.
- Heat the oven to 375°F.
- Heat the neutral oil in a large skillet over medium heat. Add sliced shiitake caps. 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 bok choy, washed and chopped and cook until wilted.
- Combine the beans, vegetables, broth and seasoning mixture in a baking dish. Mix breadcrumbs with Parmesan and scatter over the top. Bake for 20–25 minutes, until golden and bubbling.
