Blood Orange Olive Oil

Description

Our Blood Orange olive oil is a perfect finish for asparagus, Brussel sprouts, artichokes. It is delicious when paired with Calolea’s Strawberry Balsamic Vinegar for a salad dressing or marinade for meat and pork. Also fun to bake brownies, muffins, and cakes with. Calolea’s Flavored olive oils are co-packed and crushed with the fruit and is not infused after. This process creates an amazing flavor profile as the fruit become part of the oil. Our process for harvesting is still the same process to pick and press the olives within 24 hours to ensure a high quality extra virgin olive oil. However, when you add anything to olive oil it technically cannot be considered or classified as “Extra Virgin”.

A Little-Goes-a-Long-Way No-Bake Orange-Chocolate Bars

Recipe provided by longtime customer Georganne White

Ingredients

• 2-3/4 oat flour (can be made by grinding up rolled oats)
• ½ cup cocoa powder
• ½ cup maple syrup
• ½ cup almond butter (or peanut or any nut or seed butter)
• 2 Tablespoons Calolea Mandarin or Blood Orange Olive Oil

Combine ingredients into a paste. Knead in the bowl to bring together (it gets sticky). Pat into a 1” thick pancake. Press lightly into a parchment-lined pan. Top with chocolate icing and refrigerate to set. Cut into bars or squares.

Icing

• Melt 2 ounces unsweetened chocolate with 1 Tablespoon coconut oil
• Whisk in 1/3 cup maple syrup (one spoonful at a time)
• Whisk in 3 Tablespoons cocoa powder (one spoonful at a time)
• Stir in ½ teaspoon orange zest