Luckily for us Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali Variety). We have them pressed together to obtain this beautiful citrus olive oil. Blood Orange is one of our most popular since it is so versatile; use it on fish and seafood, chicken, summer salads, etc.
Great with fruit, dessert or bread. Pairs well with dark chocolate, fig, and oregano balsamic vinegars. You can also mix it with Traditional 18-Year Aged Balsamic then marinade shrimp, scallops or salmon.