Flavor of the Month

Black Currant Balsamic Vinegar

 

Just in time for spring!  Flying Olive's Black Currant Balsamic Vinegar is rich, dense and full of berry flavor. Perfect for fruit, lamb, pork, poultry, marinades, salad, and ice cream. A wonderful addition to your holiday meals, Flying Olive Black Currant makes your spring holiday meals more flavorful. Amaze your friends and relatives with your culinary genius by adding something special to your dishes!

Try combining Black Currant Balsamic with a hot and spicy Flying Olive EVOO such as Harissa or Chipotle to marinade beef, lamb, poultry, or pork.  Combine with Flying Olive's new Wild Rosemary EVOO for a more savory marinade (Black Currant and Rosemary Marinated Pork Chops). Use as a glaze for salmon. Brush on stone fruit before grilling. Add to any of Flying Olive's EVOO's for perking up a salad or a bowl of spring berries. 

From April 1 (no foolin'!) to April 30th, our delicious Black Currant Balsamic is only $9.95 for a 200ml bottle, $13.95 for a 375ml bottle.  If you need help selecting a spring holiday theme box or other gift for someone special, call us.  And as always, if you have any questions or would like to talk to a real, live person to complete your order, we are here to help you.

Store Hours:

Monday-Saturday 10am-7pm
Sunday 10am-6pm

Address:

4450 Eastgate Boulevard
Cincinnati, OH 45245

Call Us: 513.943.1900

Try These Recipes!

Marinated Chicken (or other meat) with Black Currant Sauce

Serves 4

Marinade:

¼ cup Flying Olive Black Currant Balsamic Vinegar

¼ cup Flying Olive Gremolata EVOO (or Flying Olive Eureka Lemon EVOO)

1 tsp chopped fresh rosemary leaves

¼ tsp freshly ground black pepper

Pinch of Kosher salt (optional)

4 chicken breasts rinsed and patted dry

For the Sauce:

3 Tbsp mint jelly

1 Tbsp Flying Olive Gremolata EVOO

¼ cup Flying Olive Black Currant Balsamic Vinegar

1 tsp honey or agave nectar

¼ tsp kosher salt (optional)

Whisk all ingredients for marinade together. Place chicken in a zip lock bag and pour marinade over chicken. Move the chicken around to be sure it is coated with the marinade. Place in refrigerator for 30-60 mins, turning at least once.

In the meantime, mix together ingredients for the sauce in a small saucepan. About 20 minutes before you are ready to cook the meat, start the sauce. Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.

Spray a cookie sheet (with sides) or the grill with cooking spray. Turn on broiler or grill to medium. Take chicken out of the marinade. Reservemarinade. Place breasts on sheet or grill. Brush both sides with marinade. Discard remaining marinade.

When meat has reached a safe internal temperature, remove from heat and let sit for 5-10 minutes, covered with foil. Serve the sauce with the meat. Enjoy!

Black Currant Ice Cream Sauce

For the Sauce:

3 Tbsp mint jelly

¼ cup Flying Olive Black Currant Balsamic Vinegar

1 Tbsp Flying Olive Gremolata EVOO

 1 tsp honey or agave nectar

¼ tsp kosher salt (optional)

Mix together ingredients for the sauce in a small saucepan.  Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.

 

Black Currant-Glazed Lamb Chops with Pistachio Couscous

Pistachio Couscous

Serves 4

Ingredients:

1 1/4 cups fat-free, lower-sodium chicken broth, divided

2 tsp Flying Olive Garlic EVOO or any Flying Olive mild-medium single varietal of choice

1/8-1/4 tsp salt

1 cup uncooked couscous

2 Tbsp chopped fresh mint

¼ cup unsalted shelled pistachios, chopped

Preparation:

Bring broth, EVOO, and 1/8 teaspoon salt to a boil in a medium saucepan.  Stir in couscous; cover.  Remove pan from heat.  Let it sit for about 10 minutes.  Fluff couscous with a fork; stir in pistachios, and sprinkle with mint.

Currant-Glazed Lamb Chops

Yield: Serves 4 (serving size: 2 chops per person)

Ingredients:

2 tsp Flying Olive Garlic EVOO or any Flying Olive mild-medium single varietal of choice

¼ tsp salt

2 teaspoons minced rosemary

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

8 (3-ounce) lamb rib chops, trimmed

Cooking spray

1/3 cup red currant jelly ( if you don't have or can't find red currant, try jellied cranberry sauce or raspberry jelly)

3 Tbsp Flying Olive Black Currant Balsamic Vinegar

2 tsp whole-grain mustard

1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped

2 Tbsp chopped fresh mint

Rosemary leaves (optional)

Preparation:

1. Combine EVOO, salt, rosemary, garlic powder, and pepper in a bowl.  Rub paste evenly on both sides of chops.

2. Coat skillet with cooking spray and heat over medium-high heat.  Add lamb and cook for 6 minutes, 3 minutes each side, until desired doneness is reached. Remove from pan, and keep warm.

3. Add remaining 1/4 cup broth, jelly, Flying Olive Black Currant Balsamic Vinegar, and mustard.  Bring to a boil.  Reduce heat; simmer for 1-5 minutes or until slightly syrupy.

4. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.

Serve with the Pistachio Couscous above.

Based on a recipe from Cooking Light, December 2011

Black Currant and Rosemary Marinated Pork Chops

Ingredients:

4 pork loin chops (about 1 ½ lbs)

3 Tbsp Flying Olive Black Currant Balsamic Vinegar

3 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

½ tsp garlic powder

Salt and pepper to taste

Directions:

Rinse and pat dry pork chops. Place in a zip-lock bag.  Whisk together remaining ingredients and pour over chops in bag.  Flip the bag until all the chops are coated . Marinade for at least 1 hour.

Heat the grill to med-high.  Drain marinade from pork chops and discard.  Place chops on heated grill.  Sear 2-3 minutes on each side (depending on their thickness).  Turn and sear other side.  Cook until internal temperature reaches 160 degrees.  Remove from grill and let sit under foil for about 10 minutes.  Serve.

Submitted by Barb L.