Salads & Sauces

10 Ways To Use Our Blood Orange Olive Oil & Syrup

10 Ways To Use Our Blood Orange Olive Oil & Syrup 1200 750 Round Pond Estate


How many ways can you add the sweet, tangy bite of Blood Orange to your life?  From cocktails to glazes to desserts, we have a plethora of fun ways to use our Round Pond Blood Orange Olive Oil and Round Pond Blood Orange Syrup Do you have a favorite use of your own?  Let us know in the comments below!



  1. Make a Cocktail – Muddle rosemary and shake with gin and our Blood Orange Syrup. Add a quick splash of club soda for a little fizz.

2. Make an Appetizer – Mash avocado onto toasted baguette slices. Drizzle with our Blood Orange Olive Oil and sprinkle with coarse sea salt.

3. Make a Cake – Use our Blood Orange Olive Oil in place of olive oil in a polenta olive oil cake, and top with a candied orange peel.

4. Make Dessert – Drizzle Round Pond Blood Orange Syrup over vanilla ice cream and top with whipped cream and slivered almonds.

5. Make an Easy Bite – Finely slice a fennel bulb and serve on a platter sprinkled with coarse sea salt. Whisk together Round Pond Blood Orange Olive Oil and Blood Orange Syrup and serve with fennel for dipping.

6. Make a Glaze – Whisk Round Pond Blood Orange Syrup with hot chili flakes as a sweet, hot glaze for grilled shrimp or pork.

7. Make a Snack – Drizzle hummus with our Blood Orange Olive Oil, and top with dukkah (an Egyptian condiment consisting of a mixture of herbs, nuts, and spices).

8. Make a Sweet Treat – Spread melted chocolate over toasted brioche slices. Drizzle lightly with Round Pond Blood Orange Syrup and Blood Orange Olive Oil and sprinkle with sea salt.

9. Make an Hors D’Oeuvre – Drizzle Round Pond Blood Orange Syrup over feta cheese and serve with crostini, kalamata olives, and water-soaked walnuts (soaking walnuts overnight in water removes the phytic acid that makes your mouth itchy).

10. Make Veggies Special – Drizzle our Blood Orange Olive Oil over roasted or grilled beets, sweet potatoes, winter squash, brussels sprouts, zucchini or green beans.

Dabba’s Herb Chutney

Dabba’s Herb Chutney 2048 1365 Round Pond Estate

We are excited to share this secret Herb Chutney recipe that comes to us courtesy of the Dabba Food Truck in the North Bay and Napa, CA.  This sauce goes wonderfully with sautéed vegetables, grilled meats, and can even add a great kick to a steamed or poached fish.  Enjoy!

200 grams (13 tablespoons) fresh cilantro

15 grams (1 tablespoon) fresh mint
450 grams (2 cups) diced fresh tomatoes
25 grams (1 1/2 tablespoon) fresh garlic
80 grams (5 1/2 tablespoons) fresh jalapeño pepper
30 grams (3 tablespoons) tamarind pulp
8 grams (1/2 tablespoon) fresh habanero pepper
100 grams (6 tablespoons) diced onion

Wash all perishable ingredients in cold water, except the herbs.  Peel the garlic and dice the tomatoes, jalapeños, and habaneros.  Make sure to wear gloves as the jalapeños and habaneros can irritate your skin.  Dicing the ingredients will allow them to blend easier.  Pick, scale, and wash all of the herbs.  Place all ingredients into a blender or a food processor and purée until smooth.  Enjoy right away, or refrigerate for up to one week.

-Recipe By Chef Walter Abrams

Notes : Tamarind pulp can be found in most Indian and Latin American food markets.  If you do not like your sauces to spicy you can reduce the amount of habanero or omit them completely.

Arugula and Grilled Asparagus Salad

Arugula and Grilled Asparagus Salad 1200 750 Round Pond Estate

This refreshing salad is perfect as a light supper, or as a side to your barbeque fare.  It pairs fantastically with our Proprietary Nebbiolo.

1 bunch asparagus, thin
2 radishes, diced
2 scallions, diced
1 bunch baby arugula
2Tbsp Round Pond Meyer Lemon Olive Oil
2 Tbsp Round Pond Lemon Pepper Olive Oil
2 Tbsp Round Pond Sangiovese-Nebbiolo Blend Red Wine Vinegar
3 tsp Meyer lemon juice
Freshly grated Parmesan cheese
Salt and pepper

Heat grill. Toss asparagus with 1/2 Tbsp Round Pond Meyer Lemon Olive Oil and salt and pepper. Grill 3-4 minutes, turning as needed. Remove and sprinkle with a little Round Pond Meyer Lemon Olive Oil, Round Pond Sangiovese Vinegar, and 1 tsp lemon juice.

In a small bowl, toss arugula with a ½ Tbsp Round Pond Lemon Pepper Olive Oil, ½ Tbsp Sangiovese Red Wine Vinegar, and 1 tsp lemon juice. Remove and place on serving plate.

In the bowl, add radishes and scallions, toss with remaining Meyer Lemon Olive Oil,  Lemon Pepper Olive Oil, Sangiovese Red Wine Vinegar, and lemon juice, salt, and pepper to taste.  Place asparagus on top of arugula, top with radish mixture and sprinkle with Parmesan cheese.  Enjoy!

Serves: 2
Recipe by chef Jeffery Bernys, Napa Valley

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