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Citrus Reserve Olive Oil - Late Harvest Made With Fresh Blood Oranges

"Orange" You in Love with this Olive Oil? Even purists fall head-over-heels in love with this special blend. We wed our premier olive oil with the sweet flavor of fresh blood oranges (often described as an orange kissed by a raspberry). Your cakes, salads, and seafood await!

Size: 375ml

Availability: In stock

$19.99
      
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Reviews

My favorite of the flavored oilsReview by Maureen O'Doherty
Quality
I use the Citrus olive oil in all of my delicate cooking and it is especially good on trout caught from the lake 20 feet away. I always have a bottle in reserve. (Posted on 3/17/12)
TOOC has spoiled usReview by Barbara Di Toro
Quality
TOOC has spoiled us every since our first taste tasting 3 years ago while visiting our daughter and her family in CA. We can't imagine using any other olive oil. As for the citrus olive oil, wouldn't make pancakes or French toast without it. (Posted on 1/19/12)
So Delicious!Review by Jo Scruggs
Quality
I can just imagine using this for many dishes. Thank you for such a refreshing blend. (Posted on 12/30/11)
My fav TOOC olive oil!!!Review by Vanessa Laurinovics
Quality
This citrus olive oil enhances so many foods! Great on seafood, chicken, and is excellent for making salad dressing. Love to drizzle this over asparagus spears and sprinkle with lemon pepper! (Posted on 12/3/11)
CITRUS LOVEReview by Cynthia Whitney-Ward
Quality
No I didn't dab this ambrosial olive oil behind my ear...but I've splashed it over and in just about everything else. Memorable on pasta with asparagus...equally memorable with a simple egg omelet...chicken? last 30 minutes brush it on an almost-done roast chicken...I could go on and on...maybe I will dab it behind my ear...perfect for that last drop in the bottle... (Posted on 4/25/11)
The best!!Review by Carol Brown
Quality
I was in Temecula last month, went to your store and had a tasting of a lot of your oils. The citrus reserve is really outstanding. I am going to order some for gifts. I am so glad I took the trip to Temecula...and found you!! (Posted on 10/10/10)

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Recipes

  1. Baked Chicken

    Baked Chicken

    Basil and Chicken - That’s It!

    This simple chicken recipe is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch or heat and serve with your favorite rice or pasta.

    Ingredients

    • Fresh Basil or Citrus Olive Oil
    • Boneless chicken breast

    Preparation

    Take a small amount of Fresh Basil Olive Oil (this works great with the Citrus too!) and coat the bottom of a baking pan with it. Place your chicken in the pan and drizzle a little bit more of the Fresh Basil Olive Oil. Bake at 425 for 30-40 min. Remove from heat and sprinkle a pinch of salt and fresh cracked pepper to taste.

    This chicken is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch, heat and serve with your favorite rice or pasta —how about our delicious Tomato Basil Pasta!� Or just eat it alone as a quick and easy meal or snack.

    Serves: 4 or varies

    Learn More
  2. Arugula Salad with Honey Citrus Pomegranate Dressing

    Arugula Salad with Honey Citrus Pomegranate Dressing

    This tasty Arugula Salad recipe combines the ever-popular California Balsamico Bianco Oo-La-Pomegranate vinegar and another favorite, Citrus Reserve Late Harvest Olive Oil. Learn More
  3. Citrus Popcorn

    Citrus Popcorn

    Pop your favorite popcorn using your favorite citrus olive oil (D'luscious Lemon, Fajita Frenzy, or Citrus).
    When the popcorn is finished popping, lightly drizzle with the same oil and add sugar to taste. Sit back and enjoy this quick and easy sweet snack with your sweetie and your favorite movie! Learn More
  4. Citrus Pasta Salad

    Citrus Pasta Salad

    A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
    Ingredients:

    Preparation:
    Cook pasta as directed on package. Wash and quarter bell peppers, remove seeds and place them on a preheated grill until slightly soft and beginning to char. Remove from the grill, remove charred area and carefully chop the bell peppers. Toss drained pasta, peppers, onion, feta cheese, pine nuts and chopped olives together in a generous bowl. Whisk vinegar, olive oil and salt together and drizzle over the salad. Serve well-chilled, garnished with fresh edible flowers.

    Serves: 4

    Learn More

Nutrition Facts

Nutrition Facts

Sizing

Bottle Sizing