Blood Orange Fused Olive Oil is especially good in chocolate brownies, citrus salad dressings, olive oil cakes and roasted vegetables. It brings orange flavor and olive oil together in one bottle, so you can use it in both sweet and savory recipes without squeezing or zesting an orange. And let me tell you, come fall, when we get our Blood Orange Fused Olive Oil in, people go bonkers for it. 

Now, before we get into this, I need to be honest: I absolutely hate anything orange flavored. Orange chocolate? You can have mine. Orange cake? Also yours. But the people who love orange REALLY love orange. And our Blood Orange Fused Olive Oil tends to be the favorite when it makes its seasonal appearance. We rotate our orange fused olive oils throughout the year. Sometimes you’ll find Navel, Mani or Valencia Orange. Come late summer and fall, Blood Orange comes in, and suddenly it’s time for bright fall salads and chocolate-orange baking.

Despite my hate for all things orange flavored, my family is the opposite. One of their favorite things I make with our Blood Orange Fused Olive Oil is Blood Orange Brownies, where I basically just subtitute our Blood Orange Olive Oil for butter. Every October I make them a batch of Blood Orange Brownies despite that I won't eat them. I can happily bake something for them without wanting a single bite myself. That probably makes this the safest pan of brownies in our house. 😂

What Is Blood Orange Fused Olive Oil?

Blood Orange Fused Olive Oil is made by crushing blood oranges and olives together during oil production. This process, often called agrumato, brings the citrus flavor into the oil as the fruit and olives are milled together. It tastes like orange and olive oil, so choose it when you actually want citrus in your food. Chocolate, pears, cranberries, carrots and leafy greens are good places to start.

1. Easy Blood Orange Brownies

This is where I’d start if you love chocolate and orange together. The easiest version uses a brownie mix that already calls for oil. Swap in Blood Orange Fused Olive Oil, and you’ve changed the flavor without adding another step.

Ingredients:

1. 1 brownie mix, regular or gluten-free
2. Blood Orange Fused Olive Oil, in the amount of oil listed on the package
3. Eggs
4. Water

Directions:

1. Heat the oven and prepare the pan according to your brownie mix instructions.

2. Mix the batter as directed, using Blood Orange Fused Olive Oil instead of the oil called for. For example, if the mix needs ½ cup oil, use ½ cup Blood Orange Fused Olive Oil.

3. Bake according to the package instructions, checking at the earlier end of the baking range.

4. Let the brownies cool before slicing. Uneven squares are perfectly acceptable around here.
   Want to bake from scratch? Our Blood Orange Spiderweb Brownies recipe uses the oil right in the batter. Add the white chocolate webs for Halloween, or skip the decorating and enjoy the brownies as they are.

Can You Substitute Blood Orange Olive Oil for Butter in Brownies?

Yes, especially in brownie recipes that call for melted butter. A common starting point is ¾ as much olive oil as butter by volume: use 6 tablespoons oil for ½ cup butter. The texture may change, and this isn’t a universal swap for recipes that need butter creamed with sugar. For the most straightforward result, use an olive oil brownie recipe or a mix that already calls for oil. For gluten-free brownies, start with a gluten-free mix or a recipe designed for your gluten-free flour blend, and check the other ingredients too.

2. Blood Orange and Cranberry Pear Salad Dressing

If baking isn’t your thing, start here. Blood Orange Fused Olive Oil and Cranberry Pear White Balsamic Vinegar make a bright dressing for spinach, mixed greens or a fall salad with sliced pears.
Makes about ⅓ cup.

Ingredients:

1. ¼ cup Blood Orange Fused Olive Oil
2. 2 tablespoons Cranberry Pear White Balsamic Vinegar
3. ½ teaspoon Dijon mustard
4. Pinch of salt
5. Freshly ground black pepper, to taste

Directions:

1. Add everything to a small jar, close the lid and shake. You can also whisk it together in a bowl.
2. Taste and adjust. Add a little more balsamic for a tangier dressing or a little more oil to soften it.
3. Toss with your salad just before serving, starting with a small amount and adding more as needed.
   You don’t need fresh blood oranges for this dressing. The orange flavor comes from the oil, which makes this much easier to pull together on a regular weeknight.

3. Fall Salad with Blood Orange Dressing

Here’s a whole salad to go with that dressing. It makes a good side for dinner, or you can add chickpeas and make a bigger bowl for lunch.
Serves 4 as a side.

Ingredients:

1. 5 ounces baby spinach or mixed greens
2. 1 ripe pear, cored and sliced
3. ⅓ cup chopped walnuts or pecans
4. ¼ cup dried cranberries
5. ⅓ cup crumbled goat cheese or feta, optional
6. Blood Orange and Cranberry Pear dressing from the recipe above, to taste

Directions:

1. Put the greens, pear, nuts and cranberries in a large bowl.
2. Add a few tablespoons of dressing and toss gently. Add more only if the salad needs it.
3. Scatter the cheese over the top, if using, and serve.
   If this is lunch, add a drained can of chickpeas. If it’s going with dinner, keep it simple. There’s no requirement to turn a side salad into an entire production.

4. Blood Orange Roasted Carrots with Balsamic

Carrots are naturally sweet, which makes them a good match for orange. A little 18 Year Traditional Dark Balsamic Vinegar at the end adds a tangy finish.
Serves 4 as a side.

Ingredients:

1. 1 pound carrots, scrubbed or peeled
2. 1½ tablespoons Blood Orange Fused Olive Oil
3. ¼ teaspoon salt, plus more to taste
4. Freshly ground black pepper
5. 1–2 teaspoons 18 Year Traditional Dark Balsamic Vinegar, to finish

Directions:

1. Heat the oven to 400°F.
2. Cut the carrots into similar-size sticks. Halve or quarter thicker carrots lengthwise so they cook evenly.
3. Toss with the oil, salt and pepper, then spread on a baking sheet with room between the pieces.
4. Roast for 25–35 minutes, turning once, until tender with browned edges. Thicker pieces may take longer.
5. Drizzle lightly with balsamic after roasting, toss and taste before adding more.
   Serve with whatever dinner already looks like at your house: beans and rice, roasted chicken or a piece of fish. These don’t need a holiday to make it onto the table.

More Baking Ideas with Blood Orange Fused Olive Oil

Brownies are the October tradition at our house, but orange lovers have plenty of other options. Try our Blood Orange Olive Oil Cake for a simple citrus dessert, or our Dark Chocolate Orange Pomegranate Bites when you’d rather skip the oven. For other chocolate cakes or quick breads that already call for liquid oil, you can substitute Blood Orange Fused Olive Oil in the same amount when orange suits the recipe. If you’re unsure how much citrus you want, use half Blood Orange and half plain olive oil for your first batch.

Blood Orange Fused Olive Oil: Frequently Asked Questions

What Can You Make with Blood Orange Fused Olive Oil?

Use it for chocolate brownies, salad dressings, olive oil cakes, roasted carrots and grain bowls. Start with brownies if you love chocolate-orange desserts, or a vinaigrette if you’d rather use it in everyday meals.

Which Balsamic Vinegar Goes with Blood Orange Olive Oil?

Cranberry Pear White Balsamic is a good starting point for bright fall salads. Traditional Dark Balsamic works well for roasted vegetables and a deeper-flavored dressing. Start with two parts oil to one part vinegar, then adjust to your taste.

Can You Cook and Bake with Blood Orange Fused Olive Oil?

Yes. You can bake it into brownies and cakes or use it to roast vegetables. You can also add it after cooking when you want a more noticeable fresh citrus aroma.

Can You Use Another Orange Fused Olive Oil Instead?

Yes. Our seasonal Navel, Mani and Valencia Orange Fused Olive Oils can stand in for Blood Orange in these recipes. Use the same amount, knowing that each orange variety brings its own flavor.

When Does Rocky Mountain Olive Oil Carry Blood Orange?

Our orange selection rotates seasonally, with Blood Orange typically arriving in late summer and fall. Check the product page for current availability, or ask us what’s on the tasting counter in Fort Collins or Estes Park.

A Seasonal Favorite for the Orange Lovers

If orange is your thing, this is a bottle worth putting to work. Make the brownies. Shake up a dressing. Give your usual roasted carrots a little citrus.

I’ll keep making that October batch for my kids, and you can keep every orange-flavored bite. We all win.
Shop Blood Orange Fused Olive Oil and find your next reason to use it.

xoxo,

Andi