Flavor of the Month

Butter Extra Virgin Olive Oil

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Have you tried our Butter EVOO yet?  Perfect for vegetarians, vegans, those with dairy allergies, and a cholesterol-free substitute for butter.

Use it over popcorn, sautéing mushrooms, in baking, for corn on the cob, and other veggies. Great with seafood, over pasta, mashed potatoes, and rice.  Mix it with Flying Olive Maple and use it over pancakes or with Pineapple for the taste of Pineapple Upside Down Cake.  Yum!

From August 1-31, Flying Olive's Butter EVOO is $9.95 for a 200ml, $13.95 for a 375 ml.  And as always, if you need assistance with ordering or recipe ideas,

we are here to help!

Try These Recipes!

Red Apple and Chipotle Pork Chops with Apple Relish

Just in case you want to make just one part of the recipe, I've divided the ingredients to make it a bit easier. BHL

For the marinade:

3 Tbsp Flying Olive Red Apple Balsamic Vinegar

3 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil

¼ tsp onion powder or 2 tsp minced shallot

Pinch of salt and freshly ground pepper

4-four oz loin pork chops

For the Apple Relish:

1 Tbsp Flying Olive Butter EVOO

2-3 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil, divided

3 large Pink Lady, McIntosh, or other baking apples, peeled cored, and diced

¼ tsp onion powder (or about ½ a small shallot or onion, diced)

2 Tbsp Flying Olive Red Apple Balsamic Vinegar

1/3 cup dried cranberries

1 Tbsp honey

Salt (I love the way Hawaiian Sweet and Salty Salt-of the-Earth* Sea Salt flavors the relish

Freshly ground black pepper

1/4-? tsp chipotle powder (optional)

Whisk together the marinade ingredients. Add to a zip lock bag and add the pork chops. Flip the bag a few
times to coat the pork chops well. Let marinade in the refrigerator for at least one hour.

When you are ready to cook the pork chops, remove them from the zip lock bag and discard the marinade,
letting them drain, while you start the relish.

In a skillet add the Flying Olive Butter and 1 Tbsp of the Chipotle EVOO's and heat on medium. Add the apples, onion powder/onion, and the Flying Olive Red Apple Balsamic Vinegar.  Sauté for about 4-5 minutes until the apples are slightly brown and the sauce begins to thicken. Add the cranberries and the honey and turn to low. Let simmer for about 10-15 minutes until the apples are tender, stirring occasionally, while the pork chops are cooking.

In a different skillet (see grilling instructions below), heat 1-2 Tbsp of Flying Olive Chipotle EVOO on medium-high heat. Sprinkle the pork chops with salt and pepper, and the chipotle powder, if desired. Add the pork chops and cook about 4-5 minutes on each side or until they reach 165 degrees internally.  To grill: heat grill to med-high.  After sprinkling the salt and pepper on the chops, sear chops on the grill 2 minutes on each side. Turn off the side under the chops and leave the other side on.  Chops should reach 165 internally.  Remove them from the heat, cover with aluminum foil, and let sit for 5 minutes.

Finish the apple relish, season to taste with salt and pepper.  Place each pork chop on a plate and spoon on the relish. Serve.

Submitted by Barb L.

*Available in the Eastgate Store


Cilantro Lime Rice

Serves: 2-4


2 cup cooked white or brown rice

2 tsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 tsp Flying Olive Butter Extra Virgin Olive Oil

1 tsp lime zest

2 Tbsp fresh lime juice

Salt and pepper to taste

½ cup cilantro, chopped

Garlic powder, if desired


Mix Flying Olive Persian Lime EVOO and Flying Olive Butter EVOO together in a small bowl.  Mix in lime zest and lime juice.  Add to the cooked rice and gently stir and fluff with a fork.  Add salt and pepper to taste, fresh cilantro, and garlic powder if desired.  Serve warm.

Submitted by Barb L.

Flying Flounder Stuffed Roll-Ups

Yield: 2-3 Servings


4 Tbsp Flying Olive Lemon Extra Virgin Olive Oil, more for drizzling

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 medium shallot, minced OR 1 small onion

1 rib celery, chopped fine

1 small carrot, grated

¼ cup fresh parsley, chopped OR 2 Tbsp dried parsley

¼ cup bread crumbs

½ tsp Italian seasonings, with our without red pepper flakes, your choice

1 Tbsp lemon juice

4 ozs shelled and deveined shrimp, chopped (about 12-15 med-small shrimp)

1 lb (6-8 small-medium) flounder fillets

½ tsp paprika

Sea salt and freshly ground black pepper

Lemon wedges, if desired


In a skillet, add 3 Tbsp Flying Olive Lemon EVOO and 1 Tbsp Flying Olive Butter EVOO and heat on medium.  Add shallot, celery, carrot and cook about 3-4 minutes until tender.  Remove from heat.  Add parsley, bread curmbs, Italian seasonings, lemon juice, and shrimp.  Stir occasionally.

Turn the oven on to 350 degrees.  Grease a 9 x 13 baking dish with a little Lemon EVOO.

Add about 1-2 Tbsp of the filling to a flounder fillet.  Starting at the short end, roll it up and secure it with a toothpick (or 2). Place the fillet in the baking pan.  Continue rolling the remaining fillets.

Drizzle a little Lemon EVOO on the rolled up fillets.  Sprinkle paprika on the fillets and a little sea salt and freshly ground black pepper.

Place in oven for approximately 30 minutes.  Check for doneness, being sure not to overcook.  Serve with a lemon wedge.

Submitted by Barb L.

Aztec S'mores

Yield: About 4-8 servings


About 1-2 Tbsp Flying Olive Cayenne Red Chili EVOO, or Butter, Chipotle, Blood Orange or Flying Olive EVOO of Choice

8 flour tortillas, small size

Approximately ¾ cup chocolate chips

Approximately ¾ cup of small marshmallows

1 Tbsp cinnamon

¼ cup sugar


Mix together the cinnamon and the sugar together in a small bowl and set aside.

Heat a skillet over med-high heat. Place the Flying Olive EVOO of Choice in a small dish. Lightly brush one side each of 2 tortillas with the Flying Olive Cayenne Red Chili EVOO or EVOO of Choice. Place one tortilla, oiled size down, in the skillet and quickly add about 5-10 small marshmallows to the tortilla being careful not to get them in the pan. Add about 10 chocolate chips, again being careful to keep them on the tortilla. Place the second oiled tortilla on top, oiled side up.

With a heavy spatula (if you have one. I use my barbeque set's spatula) gently press the s'more so that the marshmallows and chocolate chips start to melt. Carefully lift the edge of the tortilla periodically to check and see if the tortilla is getting toasted. When the s'more's contents is melted and the tortilla is toasted, carefully flip the s'more over. Again, gently press the s'more. When the second side is browned, quickly take it out of the pan. After the first s'more is done, you may need to turn down the heat.  Like pancakes, it takes a while for the pan to get just the right temperature.

Sprinkle with the cinnamon sugar. Turn over and sprinkle the cinnamon sugar on the other side. When slightly cool, cut into 4 wedges and serve.

Submitted by Barb L.

Barb's Shrimp Scampi


1 1/2 lb shrimp, (weight after peeling and deveining about 1 lb.)

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

2 tsp Flying Olive Butter Extra Virgin Olive Oil

3-4 medium garlic cloves, minced

2 Tbsp freshly squeezed lemon juice. Save a few wedges or slices of the lemon for garnishing

1 Tbsp fresh oregano, minced. Save a few sprigs for garnishing

½ tsp freshly ground black pepper

Parmesan Cheese for garnish, if desired.

½ lb angel hair pasta, cooked al dente


Prepare shrimp. Pat dry and set aside. Heat the Flying Olive Garlic and Butter EVOO's in a medium skillet. Once the oil is heated, add the minced garlic and stir for a minute or two until just fragrant. Be careful it doesn't burn! Add the shrimp, lemon juice, oregano, and pepper and stir until shrimp are pink, about 3-5 minutes depending on the size of the shrimp. Cut into one and be sure it is white in the middle. Remove from heat. (They continue to cook a little after taken off the heat)

Place pasta on a plate, add the shrimp scampi, and a little garlic butter sauce. Garnish with fresh lemon, oregano sprigs, and parmesan cheese, if desired.

Submitted by Barb L.

Roasted Zucchini, Corn, and Basil

Yield: 4 servings


2 Tbsp Flying Olive Extra Virgin Olive Oil: Some suggestions: Choose an individual EVOO or divide between two: Butter, Basil, Tuscan Herb, Garlic, a Dipping Oil, or EVOO of Choice

1 shallot diced

2 cups fresh corn kernels, about 3 medium ears, or 1 ½ cups frozen corn

2 cup fresh zucchini, medium diced

2 Roma tomatoes, medium diced

1 Tbsp. Italian seasoning (I especially like McCormick’s Italian spice grinder)

2 Tbsp. Flying Olive 18 Year Traditional Balsamic Vinegar or Balsamic of Choice

Salt and pepper (This is especially good with our Salts of the Earth Mediterranean Memories, Arrabiatta di Roma, or Little Italy sea salts*)

2-4 Tbsp torn fresh basil leaves, if desired

2-4 Tbsp Shaved or grated Parmesan Cheese to sprinkle, if desired


Preheat the oven to 400 degrees. Brush the Flying Olive EVOO or combination of EVOO’s on a cookie sheet lined with foil. Toss the shallot corn, zucchini, and tomatoes into the pan and shake to distribute evenly. Season with Italian seasoning, salt, and pepper.

Roast at 400 degrees for 10-15 minutes until the corn and zucchini are tender. Some of the corn should be lightly golden but not brown. Remove from the oven and toss with the Flying Olive Balsamic Vinegar of choice, taste, and season with more salt and pepper. Return to the oven for 2-3 minutes. Serve with a sprinkling of the freshly torn basil and Parmesan, if desired.

Submitted by Barb L.

*Available in the Eastgate Store