Luckily for us Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety).  The pulp of Blood Oranges are pressed together with fresh, healthy olives to create this extremely versatile fused olive oil; use it on fish and seafood, chicken, pork, lamb, salads, baking applications to name a few.  Our Blood Orange Olive Oil pairs with nearly every barrel aged Italian balsamic.  You can’t go wrong!


18 year-old traditional balsamic, 12 year-old aged balsamic, Black Cherry balsamic, Fig balsamic, Red Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blueberry balsamic, Chocolate balsamic, Cinnamon Pear balsamic, Espresso balsamic, Blackberry Ginger balsamic, Pomegranate balsamic, Tangerine balsamic, Maple balsamic, Vanilla balsamic, Honey Ginger balsamic, Sicilian Lemon balsamic, Peach balsamic, Cranberry Pear, Mango balsamic, Pineapple balsamic, Jalapeño balsamic, Serrano Honey balsamic, Coconut balsamic.


Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb


All leafy greens, roasted/grilled peppers, potatoes, asparagus, broccoli……


Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  We highly recommend viewing our TIPS & TRICKS page for helpful ideas.  If you need further inspiration please check out our RECIPE PAGE.  Please keep in mind; flavors are interchangeable across our recipes.  For example, if a recipe calls for Blood Orange Olive Oil and you only have Lemon Olive Oil we’d say go for it.  Most importantly, experiment and have fun!

Blood Orange Infused Grilled Scallops


  • 2 tablespoons Scallions (finely chopped)
  • 1 clove Garlic (finely chopped)
  • 1/4 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • 1/4 teaspoon Black Pepper (Coursely Ground)
  • 1lb Scallops (Can also substitue for Shrimp)


  • 1/2 tablespoon Chili Paste


Step 1
Combine scallions, garlic, Blood Orange olive oil, black pepper in a large bowl. Note: for an extra kick add in the chili paste

Step 2
Let sit for 30 minutes to allow Blood Orange Olive Oil to infuse.
Step 3
Thread scallops onto skewers and grill over medium heat for ~8 minutes or until done.
Step 4
Turn several times during cooking and baste with remaining marinade


Serve scallops over pasta, couscous, basmati rice


Blood Orange Slow-Roasted Pork Shoulder with Peach Sauce

Serves 6-8
Prep time 12 hours
Cook time 7 hours
Total time 19 hours
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May


Pork Roast

  • 6-8lb Bone-in Pork Butt
  • 1/3 cup Kosher Salt
  • 1/3 cup Brown Sugar (Packed)
  • 1/4 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • dash Pepper (Ground)

Peach Sauce

  • 10oz Peaches (Frozen, Cut Into 1inch Chunks, Or 2 Fresh Peaches Cut Into 1/2inch Wedges)
  • 2 cups Peach Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Sugar
  • 1/2 cup Dry White Wine
  • 1 tablespoon Dry White Wine
  • 2 sprigs Thyme (Fresh)
  • 1 tablespoon Mustard (Whole Grain)


Pork Roast
Step 1
Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt, brown sugar and Blood Orange fused olive oil in medium bowl. Rub mixture over entire pork
shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 hours and up to 24 hours.
Step 2
Adjust oven rack to lowest position and heat oven to 325F degrees. Unwrap roast and season with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
Step 3
Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup just discard fat and reserve remaining juice for another use.
Peach Sauce
Step 4
Bring peaches, Peach White Balsamic, granulated sugar, ¼ cup dry wine, ¼ cup de-fatted juice, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon dry wine and mustard. Remove thyme, cover, and keep warm.
Step 5
Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve with Peach sauce.

Chocolate Olive Oil Glaze


  • 6oz Dark Chocolate 70%
  • 2 tablespoons Extra Virgin Olive Oil (May substitute with Chipotle or Blood Orange Olive Oils)
  • dash Sea Salt (EVOO Marketplace)


Step 1
Add dark chocolate into a microwave safe container. Microwave 30 seconds. Stir and repeat until chocolate is molten. Proceed to step 2.
Step 2
Add Extra Virgin Olive Oil and Sea Salt. Stir until creamy. If necessary, microwave an additional 30 seconds until mixture is smooth and creamy. Proceed to step 3.
Step 3
Line a baking sheet with parchment paper. Dip fresh fruits, raisins, nuts, pretzels in molten chocolate and place on parchment paper. Let cool. Enjoy!


All of our super fresh olive oils will have the same nutritional content; 120 calories/tablespoon, 14 total grams fat, 2 grams saturated, 1 gram polyunsaturated, and 10 grams monounsaturated (healthy) fats.  Our olive oils do NOT contain sodium.  All flavored olive oils are only infused with natural organic flavors.

Ingredients: Extra-Virgin Olive Oil, Blood Oranges

Blood Orange Fused Olive Oil Nutritional Information
Print Friendly, PDF & Email
Weight 1 lbs
Dimensions 10 × 3 × 3 in


There are no reviews yet.

Be the first to review “Blood Orange Olive Oil-6.8oz”

Your email address will not be published. Required fields are marked *

You may also like…