Flavor of the Month

Red Apple & Pineapple Balsamic Vinegars

The Flying Olive Eastgate will be open 10am - 7pm on Monday, July 4, 2016

Like us on our Facebook page for recipes and contests!

July, 2016, FlavorS of the Month -

FLAVORS OF THE MONTH: Pineapple White Balsamic and Red Apple Balsamic (while it lasts). We are offering TWO Flavors on sale this month. Our light, sweet Golden Pineapple and our dark, sweet, and fruity Red Apple. Both can be used as a salad dressing, marinade, on pork, fruit, meat, and poultry.  Why two flavors this month? New oils and vinegars are arriving and we don't have anywhere to put them! The Red Apple may come back, but for now, we have a limited quantity to offer.  Pineapple is one of our customers' favorites and we will continue to offer it!

For both products, a 60 ml mini bottle is $4.25, 200 ml is $9.95, and 375 ml is $13.95.  This month's sale starts July 1, 2016 and ends July 31, 2016. If you need help with recipes or ordering, 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 $14.85. If you would like to order mini bottles, please call the store.


 

Try These Recipes!

Chuck's Tropical Salad

So easy even a PhD chemist can make it! CTL

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 Tbsp Flying Olive Milanese Gremolata EVOO or Flying Olive Lemon EVOO

¼- ½ cup fresh pineapple, cut in 1" bites

6 cups of fresh greens.  (This can be what you like but you might want to try a combination of red leaf, arugula, radicchio, and/or frisee)

Sliced almonds to sprinkle on top

Salt and pepper to taste

Whisk Flying Olive Pineapple Balsamic Vinegar and Milanese Gremolata EVOO together in a small dish. Place greens of our choice in a salad bowl. Toss greens with vinaigrette. Top with fresh pineapple and sliced almonds,serve.

Submitted by Chuck L.

Apple and Fig Turnovers with Red Apple and Fig Glaze

Ingredients:

Crust and Filling

4 dried figs, stems remove and finely chopped or 1/2 cup chopped walnuts

1/4 cup packed brown sugar

1 ½ Tbsps Flying Olive's Butter Extra Virgin Olive Oil

2 medium apples, peeled, finely chopped

1 Tbsp all-purpose flour

1/4 tsp ground cinnamon

1 box refrigerated pie crusts, softened as directed on box

Glaze:

2/3 cup powdered sugar

1/8 tsp ground cinnamon

1/3 cup Flying Olive's Red Apple Balsamic Vinegar and 1/3 cup Flying Olive's Fig Balsamic Vinegar

Directions:

1.
Heat the oven to 375°F. In a small bowl, mix chopped figs, brown sugar and Butter EVOO with fork. In medium bowl, stir together apples, flour, and 1/4 teaspoon cinnamon; set aside.

2.
Unroll the crusts. Cut each crust into quarters. Place 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with fig mixture. Fold untopped half over filled half, stretching dough slightly. Press edges with fork to seal. Prick top with fork. Place on large cookie sheet sprayed lightly with cooking spray. Bake 22 - 28 minutes or until golden brown.

While the turnovers are baking, mix together the glaze ingredients in a small saucepan. Stir until smooth. Simmer for about 20-25 minutes until thickened. Stir occasionally to be sure the glaze doesn't burn.

Take the turnovers out of the oven, let cool completely, about 10 minutes. If desired, scoop vanilla ice cream , whipped cream or topping on or next to turnover.

Drizzle glaze on both.