Blood Orange Olive Oil

Description

Bright, zesty, and naturally aromatic, our Blood Orange olive oil adds a fresh citrus finish to asparagus, Brussels sprouts, and artichokes. It pairs beautifully with Calolea’s Strawberry Balsamic for vibrant dressings and marinades for pork and meats, and it’s a fun, flavorful twist in brownies, muffins, and cakes. Co-pressed with fresh fruit — not infused — the citrus is crushed with the olives for deeper, truer flavor. Harvested and pressed within 24 hours for exceptional quality, though flavored oils are not classified as extra virgin by standard definition.

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