5 Ideas for Using Blood Orange Olive Oil This Spring
There are certain bottles that make me stop what I'm doing the moment they arrive.
Blood Orange olive oil is one of them.
It shows up — bright, a little floral, with that unmistakable citrus warmth that doesn't taste like anything you'd find in a grocery store. It's fused, not flavored, which means the olives and the whole blood oranges were pressed together at harvest. What ends up in the bottle is something singular.
If you've tasted it at our tasting bar, you already know. If you haven't, come in. But either way — here's how I'm using it right now.
1. Drizzled over roasted asparagus
This is the simplest thing on this list, and probably my favorite. Roast your asparagus at 380° until the tips are just starting to crisp (about 12 minutes). Pull it out of the oven, drizzle Blood Orange EVOO over the top, add a pinch of flaky salt. That's it. The heat activates the citrus notes in a way that's almost perfume-like — bright and clean without being sharp. It turns a weeknight side dish into something worth talking about.
2. In a spring vinaigrette
Equal parts Blood Orange olive oil and your favorite white balsamic — our Honey Ginger or Ripe Peach both work beautifully here — a little Dijon, salt, and pepper. Shake it. Pour it over anything green. I've been using it on arugula with shaved fennel, a handful of pistachios, and some good Parmigiano. It's the kind of salad that makes you feel like you actually have your life together.
3. Finishing oil on grilled salmon
This one seems almost too easy, but it earns its place. Grill your salmon the way you always do. Right before serving, hit it with a small pour of Blood Orange EVOO and a few fresh herbs — dill, tarragon, or just flat-leaf parsley. The oil melts into the fish and the citrus lifts the whole thing. No sauce needed.
4. Baked into a simple olive oil cake
If you've never baked with flavored olive oil, this is the recipe to start with. Use your standard olive oil cake recipe — or pick up a Dr. Pete’s mix next time you're in — and swap in Blood Orange EVOO for half or all of the oil. The result is tender, fragrant, and slightly unexpected in the best way. A drizzle of Raspberry Balsamic over a slice is worth every raised eyebrow it gets.
5. As a dipping oil with fresh bread
Pour a small pool of Blood Orange EVOO onto a plate. Add a thin drizzle of aged balsamic — our Neapolitan Herb or Raspberry balsamic are excellent here. Fresh sourdough on the side. This is the Nika's Olive tasting bar experience in your own kitchen, and it's reason enough to keep a bottle on the counter all spring.
Blood Orange EVOO is back in limited quantities. It won't be here forever — it never is. Stop in and try it at the tasting bar, or grab a bottle while it's here.