Product Review: O Olive Oil

Recipe4Living users loved O Olive Oil and its fun flavors of Blood Orange and Meyer Lemon. Read their reviews and see what recipes they used!

Quick Facts
Name: O Olive Oil
Short Description: O OLIVE OIL is the original maker of specialty organic citrus-crushed olive oils since 1995 and premium barrel-aged wine vinegars since 1997. We are a group of committed foodies making products that taste as good as they look!
Products: Citrus Oils, Extra Virgin Olive Oils, Wine Vinegars, Rice Vinegars

Product Tested: O Olive Oil Blood Orange

Editor's Review: Maxine Glass

"The great thing about flavored olive oil is that it is so versatile. Although I used it as a salad dressing out of convenience, the oils could easily be paired with a mild fish or even chicken. What I really enjoyed about the blood orange olive oil was the subtle flavor and smooth texture that it added to my crunch salad. Without being overbearing, the O Olive Oil turned a regular salad into something special. I will use this again and again!"

Recipe Used

Simple Green Salad

1 bag mixed lettuce
1 handful dried cranberries
1 handful walnuts, toasted
Crumbed goat cheese
Blood Orange O Olive Oil
Balsamic vinegar


Combine salad ingredients and toss with oil and vinegar to taste.

Gail Silverstein, Buffalo Grove, IL

Recipe Used
Grilled Vegetables with Blood Orange O Olive Oil
My family, including the kids (13 and 12) loved it. The infused flavor came through on the back notes of the taste. Rare that they ask for a second helping of vegetables - they did this time!

Portobella mushroom, sliced
Onion, cut into large chunks keeping the root in tact
Carrots, sliced in 1/2-inch pieces diagonally
Fingerling potatoes, sliced
Blood Orange O Olive Oil
1/4 C. red wine
Kosher Salt


Infuse vegetables with olive oil for grilling (portabella, onion, carrots) and grill. Saut? sliced fingerling potatoes in the olive oil to pick up the flavor before combining with the mushroom and onion mixture. When combined, add red wine and some kosher salt for seasoning.

"Tasty, delicious, multiple uses."

Suzanne Warner, St. Louis Park, MN

Recipe Used
Spinach Salad
I made my own recipe for a small dinner party!! I'm sorry I didn't get a picture, a bit busy during the holidays, hope this works. My family and friends loved it, will be making it again soon.

Spinach leaves
Mandarin oranges
Dried cherries
Dried cranberries
Candied pecans or walnuts
Gorgonzola cheese
Blood Orange O Olive Oil


Toss gently everything except oil, drizzle O Olive Oil over salad, top with more candid nut and cheese.

"I thank you for the opportunity I was given to use the O Olive oil, I will be using it very often making the same salad and trying the other recipes included. Thank you so much."
Product Tested: O Olive Oil Meyer Lemon

Editor's Review:Hillary Marshak

"As soon as I opened the bottle, I was greeted with one of the freshest scents I have ever smelled. The combination of olive oil and meyer lemons creates such a fantastic aroma that I was sold on this product before tasting it. It really smells that fresh. I wanted to use it in every part of my meal but settled on a makeshift garlic crostini, an appetizer well complemented by this wonderful olive oil.

For the garlic crostini, we spread the olive oil over 1/4-inch thick slices of French baguette. We then crushed tomatoes and mixed it with minced garlic, salt and pepper. We topped each piece of the crostini with the mixture and baked for 10 minutes in a 350-degree oven. The hint of lemon really added to the flavor to make a great appetizer.

Overall, I really enjoyed the quality of this olive oil. Not only was the meyer lemon flavor fantastic, it felt like the kind of olive oil I'd find in a high class Italian restaurant. It's the type of olive oil I want to mix with parmesan cheese and smother all over everything! Great product - I highly recommend it."

Recipe Used

Garlic Crostini1 Garlic Crostini2 Garlic Crostini4

Garlic Crostini
This fancy garlic bread gets dressed up with oregano, tomatoes and olives for an Italian-inspired appetizer or a great addition to a meal.

1 French baguette
2 Tbs. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
1/2 C. black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish


Slice baguette into 1/4 inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.

Beverly Toler

Recipe Used

Pasta and Fresh Tomatos_edit1Pasta and Fresh Tomatoes_edit2 Pasta and Fresh Tomatoes_edit3

Pasta and Fresh Tomatoes
This could be a nice dish with some chicken or fish.

1 - 1/2 lb. fresh ripe tomatoes
1/2 C. (4 oz.) sliced pitted black olives
1 clove (1 tsp.) chopped garlic
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/8 tsp. black pepper
1/2 C. O Olive Oil
3 Tbs. sliced fresh basil leaves
3 Tbs. minced parsley or 1 Tbs. dry parsley
1 (8-oz.) package medium sized cooked pasta


Cut tomatoes into wedges. In medium bowl toss tomatoes, olives, garlic, salt, red pepper, and black pepper. Pour olive oil over mixture and toss gently. Let this stand at room temperature in a covered container for 30 minutes. Just before serving, add basil and parsley mixing well. Serve immediately over cold or warm pasta.

Yields: 4 (1 1/2 C.) servings.

"Let me begin by telling you that the recipe I used was "Pasta and Fresh Tomatoes," this was not my first choice. I originally planned on making the salmon dish, but while I was in the bedroom folding a load of clothes my 3, yes 3, cats decided to eat supper... need I say more. So we, the people of the house got to eat the pasta and tomatoes dish.

As you can see the granddaughters really liked this recipe. At first they didn't think they would, but once they tasted it they liked it. Even my mother liked it and she isn't very open to new experiences. She and I both agreed that the olive oil was very light and did not leave ones mouth feeling oily as is the case with a lot of oils. I will admit that I went a little heavy with the garlic, but not so much as to ruin the flavor of the dish itself.

All-in-all I would definitely tell my friends about this olive oil and how well it worked with the recipe, a definite improvement over the other olive oils on the market."

Linda Thomas, Cheney, KS

Recipe Used

IMG_0019.JPGCompany Roasted Vegetables


1 lb. eggplant, peeled and sliced into circles
1 lb. ready to use baby carrots
1 lb. butternut squash, peeled, seeded,and sliced 1/4 " thick
1 lb. fresh Brussels sprouts, trimmed and cut in halves
1 large onion, sliced 1/4" and separated into rings
1 large red bell pepper, seeded and sliced into 1/4 " rings
1 can chicken broth
Granulated garlic
1/4 C. O Olive Oil Meyer Lemon


Preheat oven to 400 degrees F.

Layer prepared vegetables into a 9"x12" deep pan , which has been sprayed with cooking oil spray, in order listed. Add one can chicken broth. Sprinkle liberally with granulated garlic then drizzle 1/4 cup O Olive Oil with Myer Lemon Flavor. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15-30 minutes, depending on how well cooked you like your vegetables.

"This is a family favorite recipe that I make frequently with plain olive oil. Using the O Olive Oil with the lemon flavor was such a refreshing addition. It managed to bring out the delicate flavors of the root vegetables as well as a new twist on the red bell peppers and the Brussels sprouts. This recipe makes a large amount so is excellent for large family meals. I was very favorably impressed with the product and look forward to using it in other dishes."

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About The Author, Hillary Marshak
Hillary Marshak is a writer and editor for, an up and coming recipe sharing Website. For more articles like this, or for a large collection of recipes, visit the site at