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Honey and Blood Orange Olive Oil Baklava

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  • 1 lb.phyllo dough
  • For the filling:
  • 6 ounces blanched almonds
  • 6 ounces roasted walnuts
  • 6 ounces roasted pistachios
  • 2/3 cup sugar
  • 1 tablespoon fresh ground cinnamon
  • 1 tablespoon fresh grated  blood orange zest
  • 1 cup + 1 tablespoon Fresh Blood Orange Agrumato Olive Oil
  • For the syrup:
  • 1 cup honey
  • 1/2 cup water 1 cup fresh squeezed blood orange juice
  • 1 cup sugar
  • 1 cinnamon stick
  • 2″ strip of blood orange zest


Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9×13 inch pan with Blood Orange Agrumato.
Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts. Bake in the center of the oven for approximately  50 minutes until baklava is golden and crisp.
Make the syrup while baklava is baking. In a heavy sauce pan, bring the water, sugar and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer.
Remove baklava from oven and immediately spoon sauce over it and allow to cool.

Author: The Ancient Olive

The Ancient Olive is the first (and currently the only) tasting bar in Central, Northeaset, and Southeast Florida for ultra premium extra virgin olive oils and balsamic vinegars from around the globe. If you are unable to make it into one of our locations, all of our Ultra Premium Extra Virgin Olive Oils, Flavor Infused and Fused Olive Oils, Specialty and Seed Oils, and Balsamic Vinegars are available for purchase on our website, Shop safely and securely, with a full description of our products, as well as suggested pairings. Our oils are imported from Australia, Tunisia, Greece, Spain and Italy and are the freshest that can be purchased. We'll be able to tell our customers the date the olive was crushed, as well as the chemical profile such as polyphenol and oleic acid levels. A large number of our oils are medal winners and are considered to be nutriceuticals! Many of the flavored oils will be agrumato, where the olive is crushed with whole citrus fruits like Persian limes, Eureka lemons or blood oranges. Our importer is present at the crush to ensure the purity, integrity and measure the chemical profile. Importantly, the EVOOs we sell will be imported from both hemispheres, but only at the peak of each growing season. That way our EVOOs will only be available for 6 months before we offer the new, fresh oils from the opposite hemisphere. There is no substitute for personal experience, and we enable and encourage our customers to try as many olive oils as they can under our expert guidance. We will then bottle the oils and vinegars in their presence, and they will be surprised to find and be rewarded by the rich variety and quality available at nearly the same price as branded generic olive oil! Our balsamics range from traditional aged balsamic to flavored balsamics from Modena made in the traditional style, whether it's infused with lavender, honey and ginger or espresso. Come in and taste the chemistry!


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