Koroneiki olives from the Astrikas Estate are stone milled and cold pressed with fresh, whole bitter oranges. Biolea’s orange olive oil has notes of orange blossom and a lively hint of rind, making it a distinctive choice for salads, chicken and bread dipping. An aromatic alternative to plain olive oil for roasted carrots, chicken, leafy salads and a citrus-themed bread dipping selection.
Biolea Orange Olive Oil
£9.49
Description
Biolea orange olive oil pairs Koroneiki olives with fresh, whole bitter oranges, known as nerantzi. The fruit is added during stone milling and cold pressing, bringing its citrus character directly into the oil.
Made on Crete with olives from the Astrikas Estate, this oil has an unmistakable orange character, with notes of blossom and a tingle of orange rind. It offers a different way to dress familiar dishes, especially when you want something more aromatic than a plain olive oil.
How to enjoy
Drizzle over salads, spoon over cooked chicken or pour into a shallow dish for bread dipping. Try a little over roasted carrots to complement their sweetness. For a sharper citrus pairing with fish and potatoes, explore Biolea Lemonio lemon olive oil.
Use orange olive oil in a simple salad
Try a small drizzle over a salad of leaves, roasted beetroot and crumbled cheese. The orange character gives the dressing a direction of its own, so taste before adding other citrus ingredients. If you want more acidity, whisk in a little vinegar separately and add the dressing to the salad gradually.
For a warm side dish, finish roasted carrots with the oil and a scattering of chopped parsley. You can also spoon it over cooked chicken with a simple green salad alongside. Serve a little in a dipping bowl with bread when you want to explore the orange rind and blossom notes without competing flavours.
Orange oil or lemon oil?
This Biolea oil is made with whole bitter oranges, called nerantzi, combined with olives during milling and pressing. It gives an aromatic orange direction to a dish. The Lemonio lemon olive oil offers a zesty lemon alternative. A small tasting of both with plain bread is a useful way to decide which suits your favourite recipes.
Ingredients
Organic olive oil and organic bitter oranges (nerantzi). The whole bitter oranges are milled and pressed together with the olives.
Product documents
Biolea Astrikas Estate certificate of analysis (PDF)
This report identifies the Biolea Astrikas Estate oil sample analysed in December 2025. The results apply to that sample. It is not a separate analysis of this citrus olive oil.
Frequently asked questions
Which oranges are used to make Biolea orange olive oil?
Biolea uses fresh, whole bitter oranges known as nerantzi. They are combined with Koroneiki olives during stone milling and cold pressing, bringing the citrus into the oil as it is produced.
What flavour should I expect from Biolea’s orange oil?
This oil has an aromatic orange character, including notes of blossom and orange rind. It is a useful choice when you want a citrus-led finishing oil with a different direction from plain olive oil or a lemon variety.
How does orange olive oil work with roasted carrots?
Drizzle a small amount over the cooked carrots and toss gently, then finish with parsley if you like. Taste before adding more so the oil’s orange character complements the vegetables rather than becoming the only flavour on the plate.
What salad could I dress with this bitter-orange olive oil?
Try it with salad leaves, roasted beetroot and crumbled cheese. Begin with a light drizzle; if the salad needs more acidity, whisk a little vinegar into a separate portion of oil before dressing the rest.
Can Biolea orange oil be served as a bread dip?
Yes. Put a small amount in a shallow dish and serve with plain bread to explore the orange rind and blossom notes. For a citrus comparison, offer a separate dish of Biolea Lemonio alongside it.
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