Olive oil has a long culinary pedigree. It’s been used in cooking for thousands of years, though the oil has gone through some changes in that time. There are now a number of options for olive oil, including refined, cold-pressed, and extra-virgin. And when other ingredients are infused into the oil, the number of options grows exponentially. Herbs, spices, garlic, and citrus fruits can all be added to an olive oil base to impart their flavor and aroma, and when done well with quality ingredients these oils are exceptionally delicious, versatile additions to your pantry.
For example, consider organic blood orange olive oil from Sonoma Farm. With a fruity, flavorful, and delicately sweet flavor, this oil is wondrous in its versatility and can enhance a wide range of dishes, dips, dressings, and more. It’s a vital ingredient in many cuisines and recipes, used in everything from Greek sauces to marinades for broiled fish to a garlic-roasted eggplant dip. You can use it as the base of a dipping sauce for bread or just drizzle it over your favorite entrees.
With this versatility, it’s obvious you need a bottle of Sonoma Farms Organic Blood Orange Extra Virgin Olive Oil for your kitchen. Here are just a few recipes to get you rolling with it, and once you try these – or one of your own – you’ll agree that you never want to be without it again.
Blood Orange andRoasted Root Vegetable Salad
Ingredients
One medium sweet potato
One medium yam
Four medium beets
Six tablespoons of blood orange olive oil, divided
8 cups spinach
3 1/2 teaspoons of vanilla bean sea salt,
Two tablespoons of harvest fig balsamic vinegar
Pecans or pumpkin seeds for garnish
Goat cheese or feta cheese for sprinkling
DIRECTIONS
- Preheat oven to 400 degrees Fahrenheit.
- Cut the beets, yam, and sweet potato into 1/4″ cubes.Arrange on a baking sheet in a single layer without overcrowding, and sprinkle with 3 tsp sea salt and 3 tbsp Blood Orange Olive Oil.
- Roast until golden and fork-tender, about 40 to 50 minutes.
- Make the dressing by combining the remaining three tbsp of olive oil, with the vinegar and remaining sea salt, and vinegar. Whisk until fully combined.
- Arrange the spinach on the plate and drizzle with the dressing.
- Top with the roasted vegetables, pecans or pumpkin seeds, and cheese.
Salmon withPineapple Salsa
SALMON
Ingredients
Two salmon fillets, skinless and deboned
1 Tbsp Meyer Lemon Balsamic Vinegar
2 Tbsp Blood Orange Infused Olive Oil, plus additional 1 Tbsp for cooking
Sweet Smoked Chili Rub, 1/2 tsp.
One teaspoon of lime-flavored sea salt
SPINACH SALSA
2 cups sliced pineapple
1 cup diced tomato
1 cup diced jalapenos,
12 cups red onion, finely chopped
Two tablespoons apple cider vinegar
¼ teaspoon Lime Fresco Sea Salt
DIRECTIONS
For the salmon, combined the 1 Tbsp Balsamic with the 2 Tbsp olive oil, mix well, then add the sea salt and smoked chili rub. Apply generously to the salmon fillets and allow to marinate for 30 minutes or more.
Meanwhile, add all pineapple salsa ingredients to a large bowl. Combine fully and let sit for 30 minutes for flavors to blend.
Add remaining tablespoon of olive oil to cast iron skillet and heat to medium. Cook the salmon, 3-4 minutes. Flip the fillets over and continue to cook until the fish flakes easily.
Transfer the salmon to the serving plates and top with pineapple salsa. Drizzle with additional Balsamic vinegar.
Sonoma Farm sells a variety of infused extra virgin olive oils as well as other gourmet products to provide you with a range of rich, fresh flavors for your kitchen.
Visit Sonoma Farm, Our online store, or call 708 834 0025 to place your order today. For more information, email support@sonomafarm.com.
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