FRESH. CITRUS. AGRUMATO

As the blood oranges  ripen, they are pressed together to form this beautiful agrumato of whole, fresh citrus fruits crushed with balsamic vinegar. Exceedingly versatile; use it on fish and seafood, chicken, berries, salads, cheeses, and much more.

Caramelised Blood Orange Balsamic Vinegar paired with our Caramelised Coconut Balsamic Vinegar for a soda spritzer is one our customer favourites!

Origin- Australia 

SIZE 250ML 

Recipe Idea:

BLOOD ORANGE & FENNEL SALAD

INGREDIENTS

• 4 blood oranges medium sized, if in season
• 2 fennel bulbs medium sized
• to season sea salt and white pepper 
• 1/4 cup chervil loosely packed
• 1/4 cup fennel fronds loosely packed
• 3 tbspn Flaschengeist Caramelised Blood Orange Balsamic Vinegar
• 2 tbspn Flaschengeist Organic Lemon Extra Virgin Olive Oil

METHOD

1. Cut each end from the blood oranges and trim away the remaining skin. Cut into 5mm thick rounds and set aside.
2. Trim any stalks from the fennel bulbs, then thinly slice crossways, removing any pieces of core.
3. Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix together. Place onto a serving platter or onto individual plates.
4. To serve, sprinkle over the chervil leaves and fennel fronds, then drizzle over the Blood Orange Vinegar & Lemon Oil.