Flavor of the Month

Coconut White Balsamic Vinegar



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The dog days of summer...perfect for cool, tropical flavors like our delicious Flying Olive Coconut Balsamic. Rich, creamy, fresh coconut mixes perfectly with our Persian Lime Extra Virgin Olive Oil to make a refreshing salad, fruit salad, cole slaw, or a marinade for grilling shrimp, chicken, or pineapple.

Swirl it into soup with some Flying Olive Basil and Cayenne Red Chili Olive Oil for a Thai treat or add it to sparkling water for a low-cal indulgent drink.

Go tropical and combine it with Blood Orange or Lemon Olive Oil. Looking for a savory idea? Mix it with Herbs de Provence, Sesame Oil, Chipotle, Garlic, or Cilantro and Roasted Onion

This month, our Coconut Balsamic is just $9.95 for a 200 ml or $13.95 for a 375 ml bottle. Come in, or order online to take advantage of this special offer. If you have any questions, please call us at 513.943.1900.

*Note on Shipping: Up to four 375 ml bottles or six 200 ml bottles can fit in one box for a shipping cost of $9.95. If you would like to order mini bottles, please call the store.

Try These Recipes!

Caribbean Breeze Salad Dressing

Yield: about ¼ cup


Spinach or salad greens, enough for 4 people

2 Tbsp Flying Olive Blood Orange or Mandarin Extra Virgin Olive Oil

2 Tbsp Flying Olive Coconut Balsamic Vinegar

1 tsp honey

¼ tsp lime zest (or a few drops of lime juice)

½ tsp grated ginger

1 can (15oz) Mandarin Oranges

2-4 Tbsp slivered almonds

4 green onions, sliced thin, whites only


Prepare your salad, about 4-6 cups of fresh spinach, salad greens, or a combination.

Mix together Flying Olive Mandarin Orange EVOO, Flying Olive Coconut Balsamic Vinegar, honey, lime zest, granted ginger in a small jar.  Shake well.  If you have the time, let it sit for 30 minutes or more to blend the flavors.

Toss the vinaigrette with the salad greens and divide among four salad plates or bowls.  Top each salad with the mandarin oranges, almonds, and green onions.  Serve.

Submitted by Barb L.

Polynesian Tropical Fruit Vinaigrette

Yield:  Makes about ¼ cup

2 Tbsp Flying Olive Eureka Lemon, Persian Lime, or Blood Orange Extra Virgin Olive Oil

1 Tbsp Flying Olive Sicilian Lemon, Coconutor Tangerine Balsamic Vinegar

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 tsp honey

1 tsp garlic powder or 1 small garlic clove minced

½ tsp Flying Olive Baklouti Green Chili EVOO (optiona,l depending on level of spice you like)

¼ tsp Chinese Five Spice Powder

Salt and freshly ground black pepper to taste


Mix all ingredients together in a small jar and shake, or whisk all ingredients together.  Spoon over your favorite greens.  Top with almonds, coconut, and/or pineapple bits, Mandarin oranges or your favorite toppings.  Serve.  Store remaining vinaigrette in the refrigerator for up to 5 days.

Submitted by Barb L.