Perfect Pairing: Tangerine Balsamic + Blood Orange Fusion Olive Oil
We’ve launched another perfect pairing that will be available on sale July 29 – August 11, 2022: Tangerine Balsamic + Blood Fusion Olive Oil. We rotate in a new pairing about every two weeks, putting it on sale both online and in our markets. They great gifts or a go-to for a great recipe.
Blood Orange Fusion Olive Oil is one of our most popular olive oils. Customers love it!
Our Tangerine Balsamic has a tangy-citrus flavor combined with old-world style balsamic. It’s terrific on salads, fish and ice cream and would also make a great spritzer when paired with sparkling soda.
Blood oranges and olives are pressed together to create our Blood Orange agrumato (or combination) of whole, fresh citrus fruits crushed with olives. Use the Blood Orange Fusion Extra Virgin Olive Oil on fish and seafood, chicken, fruit, salads and much more.
How to use this perfect pairing
Recommended ratio: Start with equal parts olive oil and balsamic, then adjust by adding an additional part of one or the other to suit your palate. Example: 2 teaspoons oil, 1 teaspoon balsamic.
How to use this pairing:
- Make a marinade for beef short ribs
- Toss it with tofu
- Dress a greens, roasted beet and citrus salad
- Drizzle it over fresh or grilled fruits
- Deglaze or reduce for a fish dish
Serving Suggestion: Panzanella
Panzanella is an Italian bread salad, often made with tomatoes, herbs and a vinaigrette. We’ve added yellow nectarines and burrata, and made a vinaigrette with shallot, blood orange olive oil and tangerine balsamic. Trust us, you’ll want to make this again!
Summer’s Bounty Panzanella with Air Fryer Croutons and a Blood Orange-Tangerine Vinaigrette
- 1 air fryer optional
For the croutons:
- 3 cups of 1” cubed bread such as rustic Italian, sourdough or focaccia
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil such as the Estate Reserve Blend 2022 from Peru (available seasonally)
- Salt and pepper to taste
For the vinaigrette:
- 3 Tbsp Sigona’s blood orange fused olive oil
- 2 Tbsp Sigona’s tangerine balsamic
- 1 Tbsp minced shallot
- Salt and pepper to taste
For the salad:
- Two handfuls of baby arugula
- 2 yellow nectarines halved and sliced
- 2 Early Girl tomatoes halved and
- About 8 oz. burrata either 1 large ball or 2 small
- Fresh basil about 10 large leaves
- For the croutons: Toss the bread cubes with the olive oil; season with salt and pepper. Add cubes to the basket or tray of an air fryer*. Cook at 400°F for about 10 minutes, shaking the basket or tray halfway through, until golden brown and crunchy. Set aside.
- For the vinaigrette: Whisk together the ingredients until emulsified.
- For the salad: Arrange a layer of arugula on a medium serving platter; set aside. Add prepared nectarines and tomatoes to a large bowl. Add the croutons and all but roughly 1 ½ tablespoons of the vinaigrette. Gently fold ingredients together until well coated. Spoon or dump the mixture on top of the arugula. Gently break open the burrata and place it on top of the nectarine mixture. Tear or chiffonade the basil leaves and sprinkle on top. Finish with a drizzle of the remaining vinaigrette. Enjoy immediately.
- *If you prefer to use an oven, follow these steps: Bake at 425°F in a single layer on a rimmed baking sheet for about 7 to 10 minutes shaking occasionally, until golden brown and crunchy.