Fused Olive Oil

Our Oregano Fused Olive Oil is made with crushing fresh oregano with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. Fresh, bright and herbaceous – this is by far one of the most difficult flavors to translate into an oil. The essential oil of oregano rarely, if ever, tastes like the fresh herb, whereas this cold pressed agrumato oregano is spot on. We are amazed on how beautiful this oil has turned out, it has pulled out the earthy and delicate flavors of the oregano. Creating an amazing fused oil! Fantastic anywhere you’d like the fresh, herbaceous flavor of oregano. Use in marinades, salads, for bread dipping, brushed on vegetables, with poultry, and more.

Pairs great with our Sicilian Lemon Balsamic, Strawberry Balsamic, or Grapefruit White Balsamic.

Product of Greece

All Natural,

No artificial flavors or additional ingredients

Oh My! After all, this is Arizona my friends. Hotter than a mid-August day in Havasu. Our Red Cayenne Fused Olive Oil is created exclusively in our organic mill in Tunisia. The process involves the crushing of over 12 pounds of chilies for every gallon of our best organic EVOO. The process involves two laborious hours of fusion before decanting and filtration. The result is a red oil with a heat and flavor profile that are perfect for the bold of us on Seafood, Steaks, Roasts, Lamb Game, Chicken and more. I paired it recently with our Maple Balsamic Vinegar and was extremely impressed.

DESCRIPTION & SUGGESTED USES:

Made with fresh Blood Oranges and early harvest certified organic Tunisian olives.  We crush them together to make this beautiful combination of whole, fresh citrus fruits crushed with olives. Our Whole Fruit Blood Orange Fused Olive Oil is exceedingly versatile!

Use it on fish and seafood, chicken, fruit, salads and much more. Enjoy our Blood Orange Fused Olive Oil blended with our Cranberry-Pear White Balsamic Vinegar for a lively, tart vinaigrette.

Try as a substitute for butter in baked items such as pancakes, waffles, brownies, quick breads, muffins, yeast breads and rolls.

This oil adds a unique flair to Asian cooking, is great on salads and in vinaigrettes, and can be brushed on salmon filets or used to sauté scallops. Mix with any of our vinegars for a great marinade.

SUGGESTED PAIRINGS:

Pairs well with: Cranberry Pear White Balsamic Vinegar, Cinnamon Pear Balsamic Vinegar, Tangerine Balsamic Vinegar, Vanilla Balsamic Vinegar, Dark Chocolate Balsamic Vinegar, Espresso Balsamic Vinegar, Maple Balsamic Vinegar, Blueberry Balsamic Vinegar, Raspberry Balsamic Vinegar, Pomegranate Balsamic Vinegar, Red Apple Balsamic Vinegar, Strawberry Balsamic Vinegar, Elderberry Balsamic Vinegar, Lavender Balsamic Vinegar, 18 Year Aged Traditional Balsamic Vinegar, Cascadian Wild Raspberry White Balsamic Vinegar, Alfoos Mango White Balsamic Vinegar, Key Lime White Balsamic Vinegar, Umeboshi Plum White Balsamic Vinegar, Pomegranate-Quince White Balsamic Vinegar, Honey Ginger White Balsamic Vinegar, Jalapeño White Balsamic Vinegar, Coconut White Balsamic Vinegar, Black Mission Fig Balsamic Vinegar, Pineapple White Balsamic Vinegar, Sicilian White Balsamic Vinegar, and Serrano Honey White Balsamic Vinegar.

Use By Date: Best Consumed within 12-18 months from bottling date. The fresher, the better when consuming olive oil.

Ingredients:  100% Organic Cold-Pressed Extra Virgin Olive Oil, Blood Oranges

Product of Tunisia

All Natural, No artificial flavors or additional ingredients

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