Place chocolate and olive oil in blender. In a heavy-bottomed medium saucepan over medium heat, whisk cream, egg yolks, granulated sugar, and salt. Stir mixture constantly, making sure to scrape bottom and edge of pot so mixture doesn't burn. Continue to stir until custard coats spoon and almost begins to simmer, about 5 minutes.
Immediately pour custard over olive oil and chocolate in blender. Cover and hold lid with a thick kitchen towel. Blend until combined and smooth, stopping to scrape sides as needed. Divide chocolate mixture among 6 ramekins or cups and refrigerate at least 3 hours.
Whip cream, Blood Orange Olive Oil, and confectioners' sugar with mixer until soft peaks form. Top chilled Pots de Crème with whipped cream before serving.
Makes 6 servings