Orange Oil

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This flavoured oil works well as a dressing for many dishes. A tasty duck à l’orange Summer salad would go very well with this dressing. I use it to help flavour the Seared Scallops with Home-made Pasta.


  • 300 ml (10 fl oz) olive oil, preferably extra virgin
  • 300 ml (10


Place all the ingredients, bar the orange juice, in a saucepan and bring to the simmer. Remove the pan from the heat and leave to stand for a few hours to help all the flavours infuse.

Boil the orange juice and reduce by three-quarters, giving you a very strongly orange-flavoured reduction.

Once the oil has infused, season with salt and pepper and strain through a sieve, squeezi