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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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807
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 9:34 PM
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Sorry. We sort of got side tracked by the "blood orange" part of the "blood orange and olive oil."
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274
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 8:12 PM
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Why does everyone want to drink olive oil? I know it is very good for you to use, but you don't have to drink it. I certainly wouldn't want a martini made from olive oil and bloody oranges. Yuk.
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807
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 7:48 PM
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I've heard of mixing the juice with raspberry seltzer or ginger ale. You could use just about any virgin drink recipe that calls for orange juice. You may want to mix it part for part with regular OJ to cut the tartness as CindyB05 suggested.
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Lottie loves Angel Food Cake
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751
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 12:10 PM
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Is there anyway to incorporate these oranges into a tini? Is there a blood orange vodka for the adults? And how can I make this into a kiddie cocktail? Sorry for so many questions. These sound like they would have been great for halloween!
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53
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 12:08 PM
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Pulp is too much roughage. Unfortunately, I have a chronic bloating condition.
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149
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 12:00 PM
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> Looks like blood and stains?
>
> I will stick to my regular orange juice (no pulp).
I have to agree Miss Varla. No way do I want my insides stained. After all, beauty on the inside is more important than beauty on the outside.
Oh....and I go for the pulp. Ya can never have enough fiber!
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53
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 11:54 AM
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Looks like blood and stains?
I will stick to my regular orange juice (no pulp).
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22
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Re: Blood orange olive oil
Posted:
Dec 8, 2006 9:43 AM
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Well said Eemma! The first time I tried Blood Oranges I was amazed by the color. Like a prickly pear they can stain, so be care. But the color is atonishing. Once in a while I will splurge on them. They are a little more tart I found than a regular orange. So mixed with regular orange juice reduces the tartness. My nieces were excited to see them. Even my sister who doesn't like to try new things loved them. (Me thinks she was adopted!  )
I thank my mother for exposing us to new foods. My aunt also owned one of the first health food stores and gourmet shops in New England long before it was in vogue.
Can't wait to try the olive oil! Keep the suggestions coming!
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807
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Re: Blood orange olive oil
Posted:
Dec 7, 2006 9:46 PM
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It doesn't look like MY blood! It's more like pomegranate juice. More translucent and, well, juicy looking. The color is red, but it is a fruit juice.
I suppose the name has turned some people off. I love to try new things and experiment with new foods. I taught my children (and my grand babies); "If you try new foods, you just might find a new favorite food!" I never asked them to take more than the tiniest bite, but I wanted them to try new things. There are so many things I would have missed if I didn't have this attitude! I like the thought I may yet find another "favorite thing!"
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807
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Re: Blood orange olive oil
Posted:
Dec 7, 2006 8:57 PM
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They're beautiful! They actually have a deep red juice that, to me, is similar to the color of pomegranate juice, maybe a little deeper and darker, though. The name sure isn't appetizing, but they are really very good. My [72 year old] mother had to get some because she just HAD to see what they were like. They were more expensive than the ordinary oranges, but they were really gorgeous.
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149
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Re: Blood orange olive oil
Posted:
Dec 7, 2006 7:48 PM
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I've never heard of Bloody Oranges. They sound nasty!
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167
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Re: Blood orange olive oil
Posted:
Dec 7, 2006 4:14 PM
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Gracious, they certainly don't sound very appetizing!
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Posts:
807
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Re: Blood orange olive oil
Posted:
Dec 7, 2006 3:30 PM
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Blood oranges are an orange with a beautiful deep red colored inside. I think the most common way to use blood orange olive oil would be in a vinaigrette.
Stonehouse California Olive Oil Company says "Pairs well with practically any salmon dish, use it to grill French toast, as a finishing oil for duck, chicken, seafood, or paella. Wonderful in a crab salad with avocado."
Sounds wonderful to me!
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58
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Re: Blood orange olive oil
Posted:
Dec 7, 2006 12:06 PM
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Bloody oranges mite not be sanitary ....
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22
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Posted:
Dec 7, 2006 10:05 AM
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As a Christmas present my friend is sending me some Blood Orange Olive Oil from their local olive oil company. She lives in Sonoma. Besides the usual vinagrette, any ideas of how I can use it?
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