Whole Australian blood oranges are crushed with single-estate Australian olives to produce our fragrant Blood Orange Agrumato Extra Virgin Olive Oil, perfect for dressing salads, seafood and vegetables, or for serving with crusty bread.
Create an incredible barbecued seafood platter- perfect for summer- by roasting a selection of your favourite seafood over charcoal along with small vine tomatoes and garlic. Arrange the seafood and tomatoes on a large plate and dress with our Blood Orange Agrumato, salt flakes, parsley leaves and some freshly cracked black pepper.
We’ve used scallops, Morton bay bugs, blue swimmer crabs, prawns, baby octopus and a selection of clams, but feel free to sub-in your favourites!
For an extra Mediterranean touch, add some of our Caper Leaves in Olive Oil, quickly deep fried in 180C canola oil until crisp.
The Essential Ingredient Blood Orange Agrumato and The Essential Ingredient Caper Leaves in Olive Oil are available now, in-store and online.