Flavor of the Month

Eureka Lemon Extra Virgin Olive Oil

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Flying Olive's Eureka Lemon Fused Extra Virgin Olive Oil is created by pressing whole, fresh lemons together with late harvest olives.  It has the deep delicious taste of zesty lemons.

With spring gatherings and the promise of spending time outside, Flying Olive's Eureka Lemon is perfect for grilling seafood or poultry.  Try drizzling on asparagus or other spring veggies before broiling or using it for sautéing rice. Try mixing it with a fruity balsamic for a marinade or a vinaigrette for a green or fruit salad.  One of our favorite ideas is substituting a regular oil for Eureka Lemon when baking.  Delicious!

From April 1-30, 2015, delicious EUREKA LEMON EXTRA VIRGIN OLIVE OIL is on sale: $9.95 for a 200ml bottle, $13.95 for a 375ml bottle.

Need assistance?  Give us a call.  We're always here to help with ideas, recipes, or ordering.

Try These Recipes!

Citrus Chardonnay Pound Cake with Vanilla Glaze


For the cake:

6 eggs

2 1/2 cups sugar

2/3 cup of a mixture (any combination you prefer) of Flying Olive Lemon, Persian Lime, and/or Blood Orange Extra Virgin Olive Oils

2/3 cup Chardonnay

3 cups unbleached white flour

4 teaspoons baking powder

1/4 teaspoon kosher salt

Butter or Flying Olive's Butter EVOO to grease pan

For the glaze:

2 cups powdered sugar

the juice of all 3 citrus fruits

1/2 tsp vanilla

the zest of a lemon, a lime and a mandarin orange


To make the cake:

1. Preheat the oven to 350 degrees F.  Grease a Bundt pan well. (I use Flying Olive Butter EVOO)

2. Sift flour, baking powder, and salt together. Set aside.

3. With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Mix together your choice of Flying Olive EVOOs and the Chardonnay.  Stir to combine. Slowly add these to the batter.

4. Fold flour mixture into the egg mixture. Spoon batter into the buttered Bundt pan.

5. Bake for 40-45 minutes or until toothpick comes out clean. Let cake cool for ten minutes then remove it from the pan.

6. Continue to let the cake cool until it is just warm, not hot, before mixing the glaze together.

To make the glaze:

1. Mix ½ of the squeezed juice and the vanilla together in a cup. Add the powdered sugar to a medium-sized bowl.

2. Gradually add the juice and vanilla combination to the powdered sugar, stirring constantly.  Add more of the juice until the glaze is slightly thick but still runny.

3. Spoon the glaze on the cake, covering the entire surface. Reserve any extra glaze for serving, if desired.

4. Mix the zest together. Carefully sprinkle on the top and sides of the cake. When cake is entirely cool, slice and serve each piece, if desired, with the remaining glaze (which you may need to thin with the juice) and a few sprinkles of zest.

Submitted by Barb L.

Alaskan Cedar Plank Salmon with Blackberry Ginger Sauce


2 cedar grilling planks

6 salmon fillets, about 6oz each

1 cup Seedless Blackberry Jam (I used Smucker's sugar free)

1/3 cup catsup

1/3 cup Flying Olive's Blackberry Ginger Balsamic Vinegar

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp fresh ginger, minced fine

½ tsp garlic powder

1 tsp fresh lemon zest

¼ c Flying Olive's Lemon Extra Virgin Olive Oil, more if needed

Salt and freshly ground black pepper to taste

Directions: Soak grilling planks in water for at least 1 hour. Turn half-way through to be sure they are well saturated.

In a small saucepan, mix blackberry jam, catsup, Blackberry Ginger Balsamic Vinegar, mustard, Worcestershire sauce, fresh ginger, garlic powder, and lemon zest. Bring to boil on medium heat, turn down to simmer. Stir occasionally, for about 15-20 minutes until sauce coats the back of a spoon.  Remove from heat, keep warm.

Turn grill on medium-high heat. In the meantime, remove planks from water and pat dry. Brush Flying Olive's Lemon EVOO lightly on both sides of planks. Rinse fish and pat dry. Use remaining Lemon Olive oil to brush on each side of fish. Place fish on planks and sprinkle with salt and freshly ground pepper.

Place planks on grill. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Serve with sauce. Yield: 6 servings (about 1 ½ cups sauce).

Submitted by Barb L.

Rosemary and Lemon Stuffed Loin of Pork or Lamb


Serves 4


1 -2 ½ lb pork loin or loin of lamb

4-5 fat cloves of garlic, peeled and chopped

1 cup Italian flat-leaf parsley, stems removed, chopped

¼ cup rosemary leaves (stems removed) and chopped, plus 2 sprigs.

2 Anchovy fillets (optional)

1 cup Italian or ciabatta bread torn into chunks, chopped

2 Tbsp toasted pine nuts, chopped

6-8 large black olives, chopped; or if you prefer, Kalamata olives chopped

The zest and juice from ½ a lemon (about 1 ½ Tbsp lemon juice and ½ Tbsp zest)

3-4 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil, divided

Kosher salt

Freshly ground black pepper.

1 large red onion, peeled and roughly chopped

2 medium carrots, peeled and roughly chopped

1 rib celery, strings removed, roughly chopped

1 cup red wine


Preheat the oven to 400 degrees F.

Preparing the Stuffing Mixture:

Place the peeled garlic cloves, parsley, rosemary leaves, and anchovies in a food processor and chop until almost fine. Scrape this mixture into a bowl. Put the bread chunks into the processor and pulse until it is coarsely chopped. Add the pine nuts and chop until roughly chopped. Scrape this mixture into the bowl of herbs. Place the olives in the food processor and pulse until lightly chopped. Add these to the herb and bread mixture. Stir in2 Tbsp of Flying Olive Eureka Lemon Oil, lemon juice, and lemon zest.

Stuffing the loin:

Place the pork loin on a flat cutting board and slice sideways so it opens like a book. Place the stuffing on top of the open "book" along the length, but not too close to the outside edges. Roll it up tightly with your hands and then secure  the roll by tying it up with some butchers string in about 3 places. Slip the rosemary sprigs under the string and drizzle over 1-2 Tbsp Flying Olive Lemon EVOO. Season with salt and pepper.

Place the onion, carrots, and celery in the food processor and rough chop. Line a roasting pan with aluminum foil. Pour the chopped vegetables on the aluminum foil and lay the pork loin on top.

Roasting and serving:

Roast for pork for about 20 minutes. Pour ½ cup of the wine over the roast. Repeat this again after an additional 20 minutes. Cook for approximately 15-20 more minutes or until the pork reaches 160 degrees. Remove the pork roast from the pan and let rest 5-10 minutes. (You may want to make gravy out of the roasted vegetables and juice in the pan. The vegetables are mainly for flavoring the pork, so you don't need to serve them if they don't look great.) Place the roast on a cutting board. Slice the roast, top to bottom, in about 1" pieces (keeping the strings on helps to do this, but be sure to remove the strings before serving!) Serve.

Submitted by Barb L.

Lemon Mint Moroccan Couscous


Servings: 2


2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil
2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar
1 ½ Tbsp freshly squeezed lemon juice (or to taste)
1 tsp dried mint
¼ tsp salt
pinch of freshly ground pepper
1 cup of cooked couscous
¼ cup chopped pistachios, chopped


Mix Flying Olive Eureka Lemon EVOO, Flying Olive Lemongrass Mint Balsamic, lemon juice, mint, salt and pepper.  Refrigerate until needed.

Prepare couscous according to package directions.  When done, fluff couscous with a fork.  Gently stir in lemon-mint dressing and pistachios.  Serve warm or cold.

Submitted by Barb L.

Flying Olive Shaved Brussels Sprouts with Lemon and Parmesan Cheese

Serves 4


1 lb Brussels sprouts, stems trimmed and shaved or cut very thinly

3 Tbsp Flying Olive Melgarejo Arbequina or a Flying Olive medium to robust EVOO of choice

¼ cup red onion, chopped

2 Tbsp freshly squeezed lemon juice

Sea salt and freshly ground black pepper to taste

1 Tbsp Flying Olive Eurka Lemon EVOO

¼ cup grated Parmesan cheese


Using the slicing disk of a food processor, mandolin or sharp knife, shave or slice the Brussels sprouts as thinly as possible

In a large sauté pan, heat the Flying Olive Melgarejo Arbequina EVOO over medium heat.  Sauté the onion until it begins to carmelize on the edges.  Add the shaved Brussels sprouts and sauté, stirring frequently, until they are just softened.

Add the lemon juice and season with salt and pepper to taste.  Toss well to combine.

Drizzle with Flying Olive Eurkea Lemon EVOO and the shaved parmesan cheese. 


Submitted by Barb L.

Sun-Dried Tomato Hummus

Yield: 4-5 appetizer servings


1 clove garlic

1/4 cup sun-dried tomatoes packed in oil, plus 2 tablespoons chopped for garnish

1 (16 ounce) can chickpeas, drained and rinsed

1/4 cup water

1/2 a lemon, juiced (about 2 Tbsp)

2 Tbsp Flying Olive Eureka Lemon or Garlic Extra Virgin Olive Oil or 1 Tbsp of each, plus 1 Tbsp for drizzling

1 tablespoon Flying Olive Toasted Sesame Oil

1/4 teaspoon salt


In a food processor, add garlic clove and blend until chopped fine.  Add the sun-dried tomatoes and blend until chopped well.  Add the remaining ingredients, except for the garnish and extra Tbsp of Flying Olive EVOO, to a food processor.  Process until smooth, scraping down the sides a few times to be sure everything is well incorporated.  Taste, adding more salt or lemon juice as needed.

Transfer to a serving dish, drizzle with olive oil, and top with the chopped sun-dried tomatoes.

Serve with fresh vegetables, crackers, toasted bread, or chips for dipping.

Submitted by Barb L.