This is a recipe for do-it-yourself blood orange infused olive oil. It’s bright citrus flavor is the perfect finishing oil for salads and soups.
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For dinner, I made carrot and blood orange soup. While I was making the soup, I was thinking about what to garnish the soup with. I knew I wanted to garnish it with yogurt, pine nuts and golden raisins, but I wanted a finishing oil. The first thing that came to mind was blood orange olive oil.
Infused olive oil is incredibly versatile. You can use in salads, marinades, sauces, and dips. . I usually buy mine at Vom Foss or Venice Olive Oil company.
I checked my pantry … all out of my blood orange olive oil. Hmmm….I wonder if I can make my own. So I headed over to my friend Google for some ideas.
Sure enough…I found some recipe ideas and the process sounds super easy.
I also found out that there can be a risk of botulism in infused oils if they are not made/stored properly. For more information, please read this article from the University of Maine.
Blood Orange Infused Olive Oil
2 blood oranges
1/2 cup olive oil
1 4-oz glass bottle with lid/cork
Using a vegetable peeler or paring knife, carefully strip one blood orange of its zest. Try to keep each strip long and wide, and avoid getting any of the bitter white pith underneath. Place zest strips into your bottle. Set aside.
Zest the second blood orange, and set aside.
In a sauce pan, heat olive oil until a few small bubbles start forming. Add zest from second blood orange into the warm olive oil. Let it steep for about 30 minutes. Strain zest from oil.
Carefully pour the blood orange oil into your bottle over the uncooked strips of blood orange zest.
Refrigerate unused portions. Use and/or throw out within 7-10 days.