Flavor of the Month

Herbes de Provence

The sights and scents of Provence and the French countryside are present in this Flying Olive favorite Extra Virgin Olive Oil.  Wonderfully versatile, this light and savory EVOO has hints of rosemary, thyme, marjoram, fennel, and bay leaf.

From August 1-31, 2014, Flying Olive's Flavor of the Month is just $9.95 for a 200ml bottle or $13.95 for a 375ml bottle. This is one you don't want to miss as the flavors are light, savory, and complex. Perfect for a picnic or a fancy meal.

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If you have any questions or there's something you've seen in the store that isn't on our website (like the 60ml mini bottles), please call us at 513.943.1900.  We are always glad to hear from you and help in any way we can with recipes, shipping, or special requests.


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Try These Recipes!

Butternut Squash de Provence

I've calculated this recipe based on using 2 pounds, a very small, butternut squash. Multiply as needed. BHL


1 small butternut squash (small, about 2 lbs), peeled, and cut into about 1" cubes.

1 clove of garlic, peeled, squashed, and diced

3 ½ Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil, divided

½-1 tsp dried thyme or 3 stems of fresh thyme

¼ tsp salt and sprinkle of freshly ground pepper, more as desired

¼ cup chopped pecans

¼ cup crumbled blue cheese


Heat oven to 350 degrees.

Prepare the butternut squash: Peel (put the squash in the microwave for about 5 minutes to make peeling a little easier), quarter, scoop out the seeds, then cut it into 1" cubes.

Place the prepared squash in a large bowl and add 2 Tbsp of Flying Olive Herbs de Provence EVOO. Toss to coat.

Meanwhile, in a small frying pan, heat ½ Tbsp of Flying Olive Herbs de Provence EVOO. Add the garlic and cook for 1-2 minutes until fragrant. Add to the bowl with the squash and toss.

Brush 1 Tbsp Flying Olive Herbs de Provence EVOO on a baking sheet covered with foil. Place the squash pieces in a single layer. Sprinkle with salt, pepper, and thyme and toss until all the squash is coated.

Roast for 35-50 minutes until the squash is tender.

Remove from the oven and let cool for a few minutes.  Toss the pecans and blue cheese with the squash. Add additional salt, pepper, and thyme if desired. Serve.

Submitted by Barb L.

Tomatoes Provencal



4 medium to large (about 2 lbs. total tomatoes, halved crosswise)


2 slices day-old bread (about 1-inch thick)

1 tablespoon Herbs de Provence spice blend

Grated zest of 1 lemon

3/4 cup aged Parmesan cheese, grated

4 tablespoons Flying Olive's Herbs de Provence EVOO


Preheat the oven to 450°. Arrange the tomatoes on a rimmed baking sheet, cut-side up. Spoon a little olive oil onto each tomato half and season with salt. Bake until the tops of the tomatoes start to caramelize slightly, about 15 minutes. Meanwhile, place the bread in a food processor and pulse to fine crumbs. Add the herbs, lemon zest, Parmesan cheese, and olive oil and pulse to combine. Remove the tomatoes from the oven and spoon the crumbs generously onto the tomato halves. Bake until the crumbs are well toasted, about 15 minutes.

Serve warm.

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.

Herbs de Provence Grilled Tuna Steaks

Yield: 2 tuna steaks


2 Tuna steaks, about 1 pound
¼ cup + a little more for drizzling Flying Olive Herbs de Provence Extra Virgin Olive Oil
1 tsp Herbs de Provence seasoning
1 tsp fresh lemon zest
1 fat clove garlic
2 tsp Flying Olive Sicilian Lemon Balsamic Vinegar
Sea salt and freshly ground black pepper
Cooking spray
Lemon quarters (if desired)


Rinse and pat dry the tuna steaks and place in a zip lock bag.  Mix the remaining ingredients and pour over the tuna steaks, flipping the bag a few times to coat the tuna.  Marinate in the refrigerator for 30 minutes -1 hour.
Spray the grill grate with the cooking spray.  Turn the grill on to high and let heat for a few minutes.  Turn the heat down to medium.  Gently remove the tuna from the zip lock bag.  Brush the marinade on the tuna and then discard.
Place the tuna on the grill and cook for about 2-3 minutes per side (depending on how thick the steaks are).  Tuna gets dry very quickly, so it is better to undercook it just a bit, leaving the inside pink.  Placing the fish under aluminum foil for a few minutes after removing from the grill will continue to cook the tuna.  Place the tuna steaks on each plate.  Drizzle a little more Flying Olive Herbs de Provence EVOO and/ or fresh lemon juice over the tuna before serving.

Submitted by Barb L.

Provencal Chicken with Herbs and Olives

Yield: 2-4 servings


1-1 ½ pounds chicken thighs (about 4) or other chicken pieces with bones, skin removed and fat trimmed

2 Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil

¼ cup Flying Olive Tangerine Balsamic Vinegar

2 fat cloves of garlic, smashed and minced

1 Tbsp honey or other sweetener

1 ½ tsp Herbs de Provence seasoning blend

¼ tsp each freshly ground black pepper and sea salt

¼ cup Kalamata Olives


Place the chicken pieces in a zip lock bag.  Mix all the ingredients, except the Kalamata Olives, in a cup and whisk together.  Pour the marinade into the zip lock bag, flipping a few times to cover the pieces.  Refrigerate for 30 minutes up to 6 or 8 hours.

When ready to cook the chicken, turn on oven to 350 degrees.

Remove chicken from bag and place top side down on a cookie sheet with sides, covered in aluminum foil.

Top the chicken with the marinade and add the olives.  Cook for 20-30 minutes.  Turn the chicken over and, depending on the size of your pieces, cook an additional 20-30 minutes.  The internal temperature of the
chicken should be 165 degrees.

Remove from the marinade/cooking sauce.  Cover with aluminum foil and let rest about 10 minutes. Serve.

Submitted by Barb L.

Green Beans de Provence

Yield: 4-6 servings


1 pound fresh green beans, ends removed and left whole

2 Tbsp Flying Olive's Herbs de Provence EVOO or a Flying Olive Single varietal of choice

1 Tbsp finely chopped garlic (4-6 cloves)

1 large fresh tomato, chopped

Sea salt

Freshly ground black pepper

½ to 1 tsp Herbs de Provençe


Bring a large pot of water to a boil over high heat.  When the water is boiling, add the green beans and cook for 2 minutes.  Remove from the water and cool them in an ice bath. Be sure they are dry, blotting them with paper towels if necessary.

Add the Flying Olive Herbs de Provence EVOO to a skillet over medium heat with a tight-fitting cover.  If you have a glass lid, this is perfect for watching the progress of the beans without disturbing them.

Sauté the garlic for 1-2 minutes until just fragrant.  Add the blanched green beans.  Scatter the tomato over the beans.  Sprinkle with a bit of sea salt.  Do not stir!

Keeping the heat as low as possible, cover the beans and let them cook for about 40 minutes.  Don't disturb them, just check to be sure the beans are cooking and the heat is not too high or too low.  Leave the heat low enough so that the beans do not burn.

When the beans have cooked 40 minutes, lift the lid and check to see if they are soft by piercing one with a fork.  Stir gently.  They should be slightly shriveled-looking and browned lightly here and there, with a bit of the garlic-tomato jam sticking to them.

Turn off the heat.  Add the Herbs de Provençe seasoning and salt and pepper to taste.  Serve.

Inspired by a recipe by Crescent Dragonwagon

Submitted by Barb L.