Flavor of the Month

Black Currant Balsamic Vinegar

Hallelujah!  The I-275/OH-32 road construction is far enough along that access to Jungle Jim's Eastgate is easily accessible!

The Flavor of the Season: Flying Olive's Black Currant Balsamic Vinegar.  Rich, dense and full of berry flavor, perfect for your holiday cooking. A flavor that complements fruit, lamb, pork, poultry, game, marinades, salad, and ice cream.  Amaze your guests by making a gastrique (see scrolling recipes). Try combining with a hot and spicy EVOO such as Harissa or Chipotle to marinade meat.  Combine with Wild Rosemary EVOO for a savory marinade (Black Currant and Rosemary Marinated Pork Chops).  Add to any of Flying Olive's EVOO's for perking up a green or fruit salad.

From December 1-31, 2014, Black Currant Balsamic is only $9.95 for a 200ml bottle, $13.95 for a 375ml bottle. 

Last minute shopping or shipping?   We have beautiful holiday gift boxes with 6 of our mini bottles (60ml) based on several themes including: Customer Favorites, Taste of Italy or France, or your own customized creation.  Each is $29.95.  If you need help selecting a special, delicious gift, call us.  And as always, if you have any questions or would like to talk to a real person to place your order or get help with a recipe, we are here to help you.   And most importantly, have a Happy and Delicious Holiday!

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.

Persian Lime and Black Currant Vinaigrette

Yield: About ½ cup

Ingredients:

¼ cup Flying Olive Persian Lime Extra Virgin Olive Oil

¼ cup Flying Olive Black Currant Balsamic Vinaigrette

½-1 tsp Dijon mustard

Salt and Freshly Ground Pepper to taste

Mixed greens

Garnishes (suggestions below)

Directions:

Mix Flying Olive Persian Lime EVOO, Flying Olive Black Currant Balsamic, and Dijon mustard in a small bowl or glass jar.
Whisk or shake to combine.  Add salt and pepper to taste.

Fix greens of your choice.  Garnish with dried black currants or cranberries salad, pecans or almonds, and feta cheese.

Submitted by Barb L.

Black Currant Sweet and Sour Sauce (Gastrique)

Originally, a gastrique was used for wild game as a sauce to add flavor and a bit of tart and sweetness, like cranberry sauce is used for turkey.  Choose the preserves of choice, pair it with your favorite Flying Olive Balsamic, and add or omit the shallot.  Great for meat, fish, (and without the shallot), ice cream, cake, or fruit. BHL

Yield: About ¾ cup

Ingredients:

1 small shallot, sliced

1 tsp Flying Olive Single Varietal Extra Virgin Olive Oil of choice (or Blood Orange, Persian Lime, or Eureka Lemon, your choice, depending on what meat or fish I'm using)

1/2 cup black currant or blackberry preserves (or preserves of choice)

1/2 cup Flying Olive Black Currant Balsamic Vinegar (you can use any Flying Olive Balsamic and match or pair it with preserves for a variety of flavors).

1/2 cup water

Salt

Freshly ground black pepper to taste

Directions:

On medium heat, brown the shallot in the Flying Olive Extra Virgin Olive Oil of choice.  When slightly cooked, add a little salt.  Add freshly ground black pepper.  Add the water, Flying Olive Black Currant Balsamic Vinegar, and fruit preserves.

Reduce the sauce or gastrique on a medium-low heat until it reduces to about 1/3 of the original volume.  It should start to get thick.

When the sauce has been reduced and is ready to serve, you can strain it, pressing down on the fruit to release its juice, or leave it chunky with the fruit and shallot pieces.  It is up to you.

Serve the gastrique on the meat or on the side, again, your choice.

Submitted by Barb L.