Orange Rosemary Vinaigrette

1 large orange
2 T. OLIVE MILL Balsamic Vinegar
1 T. red wine Vinegar
1 T. shallot
1 T. fresh chopped rosemary
1 t. brown sugar
½ t. salt
¼ t. fresh ground black pepper
¾ c. OLIVE MILL Blood Orange olive oil
Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a steady stream until smooth and thickened.

Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut

Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

Red Wine Vinegar

Full-bodied and complex, made from the flavorful wines in California. Dress hearty green salads, or in red pasta sauce or stews. Lightly sprinkle on sauteed greens. Pairs well with our Extra Virgin Olive Oils, Nut/Seed oils and flavored...