Italy has an interesting type of citrus sinensis called ‘Blood Orange’. Blood orange is red in colour due to the anthocyanin pigment present (this is also a good anti-oxidant). The oil is unique because of the high carotenoid content and its sweet taste.
The three most common types of blood oranges are the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three.
The main use for the oil is in beverage markets for its naturally fresh and sweet taste and it has a natural colouring agent to add a redness to any drink. The Italian harvest season runs from February to early May. The typical oil yields are relatively small at around 2.5gm per kilo of fruit.
Blood oranges thrive in Mediterranean climate with abundant sunshine, mild winters, and well-drained, fertile volcanic soils. Temperature variations in the region are important in developing the characteristic red pigmentation. The fertile plains near Catania and Sicily, with its unique microclimate, are the main growing regions of blood orange in Italy. Italian blood orange oil is sought after for its rich, ruby-red hue, intense, sweet-tart aroma and high anthocyanin content. Cold pressing of orange peel produces the oil. It is used in culinary preparations for its distinctive citrus note. The oil possesses mood enhancing and uplifting properties, making it beneficial in aromatherapy. Blood orange oil is also used as a middle note in the formulation of fine fragrances. Unlike 2024, production volumes in first half of 2025 are stable. Despite irregular rainfall, supply has not been impacted. A consistent demand has resulted in increase in price from last year.
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