Top Pick Of The Week

October 5, 2004

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Citrus-flavored olive oils give a sparkling accent to any dish.

O What A Nice
Change of Pace: O Citrus Olive Oil


California cuisine continues to change the way we eat. Savory olive oils infused with herbs and spices—basil, tarragon, garlic—have been with us for a while. Riding a new wave are California citrus olive oils with rich fruit essences that complement a wide variety of dishes.

O Olive Oil has an organic line of infused olive oils, and a website full of suggestions for pairing your oils with food as scientifically as you would pair your wines.

Think Meyer Lemon Olive Oil with arugula, chicken and parmesan salad or with goat cheese. Blood Orange Oil pairs beautifully with roasted potatoes and sage, with salmon and dill, with pork loin and soy, with spinach and pine nuts. Try Tahitian Lime Oil with grilled corn and cilantro; with Cajun shrimp, with Asian ginger chicken; and it's great with feta cheese. Our favorite is Ruby Grapefruit Oil with swordfish; smoked salmon; a lettuce, red onion and avocado salad; or drizzled over brie.

Whether you're tossing, basting or grilling, it's easy to see how a quick oil change will perk up everything you serve. A bottle or two of O also makes a nifty host(ess) gift, in optional attractive gift tubes or a 3-bottle gift box.

— Karen Hochman
Updated September 2007

FORWARD THIS NIBBLE to your favorite cooks.


Citrus Olive Oils: Blood Orange, Clementine,
Grapefruit, Jalapeño Lime, Meyer Lemon,
Tahitian Lime

  • 8.8-Ounce Bottle
  • Gift Box Sampler
    Meyer Lemon, Blood Orange, Tahitian Lime

Buy online at

Also available at fine retailers nationwide. For a store near you, telephone 1.888.827-7148 ext. 0.

It's hard to choose. We promise
you’ll love them all.

Prices and flavors are verified at publication but are subject to change

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