Flavor of the Month

Blueberry Balsamic

Red, White, and Blueberry!

Our Flavor from July 1st to 31st is delicious, dense Blueberry Balsamic.  The flavor of juicy blueberries in a dark balsamic vinegar. Perfect for summer picnics, barbeques, or just drizzling on fruit to beat the heat!  It complements salad, fruit, chicken, pork, beef, and makes a delicious ice cream sauce. We especially love it with Arbosana, Basil, Lime, Cayenne Red Chili, Harissa, Koroneiki, Lemon, Porcini, Tuscan Herb, and Walnut oils. Check out our recipes and then head to your friendly Flying Olive for $1 off a 200ml bottle or $2 off a 375ml bottle.  Have you heard about our Frequent Buyer's Card?  Buy 10 200ml or 375ml bottles and get a 200ml for free (excludes truffle oils).  Good for in-store and on-line purchases (call for details if ordering on-line).  Missing something that you purchased from Flying Olive and left in a Jungle Jim's shopping cart?  Give the store a call at 513-943-1900. 

Follow us on Pinterest and receive a coupon for $1 off on any on-line or in-store purchase.

Try These Recipes!

True Blue Vinaigrette



Makes approximately 2/3 of a cup


About 6-8 cups of salad greens and/or spinach, radicchio, arugula, red leaf, or whatever is your favorite combination.

½ cup fresh blueberries, picked over, washed, and dried

6 Tbsp Flying Olive Basil Extra Virgin Olive Oil OR any single varietal EVOO of your choice

1 ½ Tbsp Flying Olive Blueberry Balsamic Vinegar

1 Tbsp water

1 Tbsp honey

¼ tsp salt

Sliced almonds, fresh blueberries, and blue cheese to top each salad


In a food processor, add the blueberries and pulse for a few seconds. Combine the blueberries, EVOOs, water, honey, & salt and pulse until smooth.

Divide the greens onto 4 plates and top with almonds, fresh blueberries, and blue cheese. Spoon on vinaigrette. Serve.

Refrigerate vinaigrette after serving for up to 3 days.

Submitted by Barb L

Blueberry Maple and Rosemary Chicken


1-2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil or mild-medium Flying Olive Single Varietal of choice, divided

1-2 Tbsp Flying Olive Butter Extra Virgin Olive Oil or unsalted butter, divided

4 to 6 skinless, boneless chicken breasts (or 4-6 skinless chicken thighs)

1 teaspoon salt

2 medium shallots, thinly sliced (about 1/4 cup)

2 cups blueberries

1/3 cups Flying Olive Blueberry Balsamic Vinegar

2 Tbsp Flying Olive Maple Balsamic Vinegar

2-3 Tbsp honey or sweetener of choice

1 Tbsp coarsely chopped fresh rosemary


Preheat oven to 350°F.  Heat 1 Tbsp of each EVOO in a large skillet.  Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the pan when the oils are hot and bubbly.

Sear chicken over medium-high heat until golden brown, about 1-2 minutes per side or until a light crust forms.  Remove to a baking dish and set aside.

If needed, add remaining olive oils to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes.  Add blueberries and cook 1 minute.  Stir in balsamic vinegars, honey, rosemary, remaining salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.

Pour the blueberry balsamic mixture over the chicken and put the baking dish in the top half of the oven for about 10-30 minutes (it depends on how large your chicken pieces are), until the chicken has cooked through to a temperature of 165°F.

Submitted by Barb L.

Blueberry Balsamic Pork Chops

Number of Servings: 4-6


For the Pork Chop Marinade:

2 clove garlic, minced

¼ cup Flying Olive Herbs de Provence Extra Virgin Olive Oil

¼ cup white wine

2 tsp dried thyme or 1 t sp fresh thyme

1 Tbsp freshly ground black pepper

8 boneless center loin pork chops

For the Blueberry Balsamic sauce:

3 Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil

2 cloves minced garlic

½ cup white wine or chicken stock

1 tsp fresh thyme leaves stripped from their stems or ½ tsp dried thyme

¼ tsp freshly grated nutmeg

2 Tbsp Flying Olive Wild Blueberry Balsamic Vinegar

1 cup blueberries, fresh or frozen

1 Tbsp brown sugar or 3/4 tbsp of Splenda brown sugar substitute

3 Tbsp freshly squeezed lemon juice

1-2 tsp Flying Olive Butter Extra Virgin Olive Oil or 3 Tbsp butter

Salt and freshly ground black pepper


Whisk together the marinade.  Place pork chops in a zip-lock bag and pour over marinade.  Let marinade in the refrigerator for 1 hour up to 24 hours, flipping bag occasionally.  Make the sauce by adding the Flying Olive Herbs de Provence EVOO, garlic, wine or chicken stock, thyme, and nutmeg in a small saucepan.  Simmer to reduce the volume of the sauce by half, about 5-10 minutes, stirring occasionally.  Add the lemon juice and 1 tsp of Flying Olive Butter EVOO and simmer for an additional 5-10 minutes or so until the sauce thickens.  It should coat the back of a spoon when done.  Taste (careful, it's HOT!), and add salt, pepper, and more Flying Olive Butter EVOO if needed.

Heat the grill to med-high.  Remove the pork chops from the zip-lock bag and discard the marinade.  Season the pork chops with salt and pepper.  Grill until the pork chops are cooked through.  Remove from the grill and let sit under a tent of foil for 5-10 minutes.  Spoon the sauce over the cooked pork chops and serve.

Submitted by Barb L.

Grilled Angel Food Cake with Blueberry Balsamic Sauce

Yield: 4 servings


1 (10 -12 oz) jar blueberry preserves

½ cup red wine

¼ cup Flying Olive Blueberry Balsamic Vinegar

1 (9-ounce) store-bought angel food cake or pound cake cut into slices


Whisk together preserves, wine, and Flying Olive Blueberry Balsamic Vinegar in a small saucepan.  Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, approximately 15-20 minutes, stirring occasionally.  Cool.

Meanwhile, prepare outdoor grill for direct grilling on medium.  Cut angel food cake into 6 wedges or slices, depending on if it is a traditional angel food or a loaf cake.

Turn down grill heat.  Place cake on hot grill rack and cook 2 to 3 minutes or until lightly toasted on both sides, turning over once with tongs. Place grilled cake on plates, adding ice cream if you like.  Spoon Blueberry Balsamic Sauce over cake and ice cream.  Serve.

Submitted by Barb L.

Blueberry Basil Salad

Yield: 2-4 Salads


2 Tbsp Flying Olive Basil Extra Virgin Olive Oil

2 Tbsp Flying Olive Blueberry Balsamic Vinegar

A few handfuls of fresh blueberries, washed and dried

2-3 Tbsp fresh basil leaves, cut into strips (chiffonade)

6-8 cups fresh greens, your choice

Toppings such as sunflower seeds, sliced almonds, croutons

Feta or blue cheese, about 1 Tbsp per salad


Prepare greens and divide equally onto plates.  Whisk or shake in a small glass jar, the Flying Olive Basil EVOO and Flying Olive Blueberry Balsamic Vinegar.  Divide and spoon over each salad. 

Top with the blueberries and your choice of seeds, nuts, and cheese.


Submitted by Barb L.

Ben's Purple Passion Blueberry Vinaigrette


Yield: about ¼ cup


A handful of fresh blueberries, washed and picked over

2 Tbsp Flying Olive Blueberry Balsamic Vinegar

2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

Sprinkle of Splenda or other sweetener

Salt and pepper to taste

Greens of choice

Garnishes of your choice


In a blender, toss in the blueberries and blend until smooth.  Add the Flying Olive Blueberry Balsamic Vinegar and the Lemon EVOO.  Blend together until smooth.  Taste and add sweetener, salt, and pepper to taste.

Divide the greens among 4 plates.  Add garnishes (extra blueberries are especially good). Drizzle vinaigrette over each salad or serve on the side.

Submitted by Ben L.