Posted by Olivia on Friday, February 1st, 2013
Every winter we’re busy crushing late harvest olives here at the mill, and by the end of February we’ll be ready to release our highly anticipated Citrus Olive Oils. Stay tuned!
Get to Know Our Citrus Olive Oils
We start our Citrus Olive Oil production with late harvest Mission olives, which have a natural buttery flavor and a smooth, round feel. We then take whole citrus fruits—blood oranges, limes, Meyer lemons, and clementines—and crush them together with the olives in our mill. Because the citrus fruit is crushed whole, all of the essential oils from the skin and the rind go into the oil. This leads to an incredibly dynamic fruity aroma and complexity that you can’t get from simple fruit juice alone.
In addition to these citrus fruits, we also make an olive oil from whole jalapenos. Our Jalapeno Olive Oil is easily one of our best-sellers on our website, and it’s easy to understand why. This rich, smoky olive oil has the mellow heat of jalapeno mixed with the buttery softness of Mission olives. It’s a flavor-packed olive oil that spice lovers can’t get enough of.
Cooking With Our Citrus Olive Oils
Limes, lemons, oranges, grapefruits, and related citrus fruits are in season right now, which is another great reason why we crush these oils in the winter, when our late season olives are being harvested. The winter season provides a unique array of fresh foods, all of which are wonderfully paired with citruses:
Some customers fear that cooking with our Citrus Olive Oils will diminish their flavor or aroma—but quite the opposite is true. In fact, we find that cooking with these oils can actually intensify their signature fruitiness and zippy tang. We encourage you to experiment with any of our Citrus Olive Oils while you sauté, roast, and bake at home.
Recipes to Try
Here are just a few of our favorite recipes featuring our Citrus Olive Oils and seasonal winter ingredients:
Find our complete selection of Citrus Olive Oils here.