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
Artichoke & Roasted Pepper Coconut Vegetable Stew with Blood Orange Olive Oil
Serves: 4
Ingredients
- 2 tablespoons Blood Orange Olive Oil
- 1 tablespoon lemon juice
- ½ teaspoon Italian Seasoning
- 2 cups drained canned artichoke hearts, quartered
- 2 cups drained roasted red peppers, sliced
- 1 tablespoon neutral cooking oil
- 1 can (13.5 oz) unsweetened coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chopped fresh cilantro
Method
- Whisk the featured oil with the lemon juice and Italian seasoning.
- Heat the neutral oil in a large skillet over medium heat. Add drained canned artichoke hearts, quartered and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Add the coconut milk, chickpeas and broth. Simmer for 10 minutes. Stir in the seasoning mixture and cilantro before serving.
