As the Blood Oranges and Tunisian olives ripen, we press them together to form this (Agrumato) or combination of whole, fresh citrus fruits crushed with olives. Our Whole Fruit Blood Orange is exceedingly versatile; use it on fish and seafood, chicken, fruit, salads and much more. Pairing Recommendations: blend with our Cranberry-Pear White Balsamic Vinegar for a lively, tart vinaigrette.
Excellent with a pomegranate white balsamic over a salad of greens roasted peppers and pine nuts and avocado.
This is my FAVORITE, from cooking chicken, shrimp, salmon and vegatables to making salad dressing, making brownies, can't forget eggs. So many different ways to use it