From Tuscany, our small-batch blood orange-infused extra virgin olive oil is hand-harvested between mid-October and November, then cold-pressed within hours to preserve aromatics, antioxidants, and polyphenols. Produced from over 500-year-old olive trees planted during the Mid-Renaissance, it delivers remarkable depth and balance.
Flavor: Our signature Tuscan olive oil, pressed from Moraiolo, Leccino, and Frantoio olives, is infused with blood orange. It opens with soft, sweet-citrus aromatics layered over the oil’s natural fruitiness. A gentle bitterness adds complexity before resolving into a smooth, peppery finish with a warm, aromatic glow.
Infusion Method: Using our classic extra virgin olive oil as the base, blood orange is infused through a single-ingredient, long-duration steeping process. The infusion is conducted without the application of any heat, preventing thermal degradation and preserving the oil’s fatty acid profile, polyphenols, and sensory integrity while allowing controlled extraction of blood orange’s natural aromatic compounds.
Ways to Use: Perfect for salads, seafood, roasted vegetables, chicken, cheese, desserts, and cakes.
