Flavor of the Month

Basil Extra Virgin Olive Oil

The Flying Olive will be closed Easter Sunday, April 5, 2015.

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Will Spring ever come? Old Man Winter seems to have a firm grip on us this year. If we can't enjoy spring, at least we can enjoy the flavor of garden-fresh Flying Olive's BASIL Extra Virgin Olive Oil!

This versatile, delicious Flying Olive Extra Virgin Olive Oil complements bread, pasta, poultry, salads, seafood, and vegetables. Brush on salmon, veggies, pizza, and meat.  Use in pizza crust dough or enhance pesto.  Perfect for mixing with Flying Olive's Strawberry, Raspberry, or Blueberry Balsamic Vinegars for a springtime vinaigrette.  And mixed with our 18 Year Traditional Balsamic, caprese salad has NEVER been so delicious!

From March 1-31, 2015, our fantastic BASIL EXTRA VIRGIN OLIVE OIL is on sale: $9.95 for a 200ml bottle, $13.95 for a 375ml bottle.

Spring may not be here quite yet, but you can enjoy the taste of Spring now. Give us a call for any assistance you might need. We're always here to help with ideas, recipes, or ordering.  Questions?

Call us at 513.943.1900. We'd love to help with ordering or recipes. 

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

Marinated Mushrooms

Yield: enough for about 4 appetizers
1/3 cup Flying Olive Garlic Extra Virgin Olive Oil (you can use Flying Olive Basil EVOO or Flying Olive Tuscan Herb EVOO, or a mild-med Flying Olive Single Varietal of choice, adjusting seasonings as needed)
1/3 cup Flying Olive Sicilian Lemon Balsamic Vinegar
2 large cloves of garlic, minced
½ tsp Italian seasonings
½ tsp dried oregano (use twice as much fresh minced)
½ tsp dried basil (use twice as much fresh minced)
½ tsp dried thyme (use twice as much fresh minced)
½ tsp Kosher salt
A few grinds of fresh black pepper
1 lb mushrooms, sliced

Mix all ingredients, except the mushrooms, in a bowl and whisk to combine.
Clean (brush off or rinse quickly, then dry) mushrooms and cut into ¼ inch slices, top to bottom.  Place in a large bowl and cover.  Marinade for at least 45 minutes to an hour or overnight, stirring occasionally.  Drain and reserve a tablespoon of the marinade if making a salad to which other veggies are added.
Serve as a side dish or toss with other steamed or blanched veggies (cool them before adding mushrooms) for a cold salad.

Submitted by Barb L.

Angel Hair with Diced Prosciutto and Asparagus


4 servings


1 pound asparagus, ends trimmed

1/2 pound angel hair pasta (about ½ a box)

2 Tbsp Flying Olive Basil Extra Virgin Olive Oil, Flying Olive Garlic EVOO, or a Flying Olive Single Varietal of Choice

2-3 garlic cloves, minced

4 ounces diced prosciutto

2/3 cup smoked mozzarella cheese, shredded or regular mozzarella

3 tablespoons thinly sliced fresh basil leaves

Salt and freshly ground black pepper to taste


Cook the asparagus in a large pot of boiling salted water about 2 to 3 minutes.  Carefully remove the asparagus from the boiling water and plunge it into a bowl of ice water to stop the cooking.  When cool, drain, and
cut it into 1-inch pieces.  Set aside.

Return the water in the pot to a boil.  Add the pasta and cook until al dente, about 4 minutes.  Drain the pasta, reserving 1 cup of the cooking liquid.

While the pasta is cooking, heat the oil in a large skillet over medium heat.  Add the garlic and sauté until fragrant, about 20 seconds.  Add the prosciutto and cook 1-2 minutes. Add the asparagus to the skillet and cook another minute.  Add the pasta, and if needed, some of the reserved cooking liquid.  Toss to coat.  Add the mozzarella and basil, and toss to combine. Remove from heat.  Season with salt and pepper and
serve immediately.

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.

Tomato, Mozzarella, and Peach Crostini


12 pieces of sliced baguette, your choice of bread

¼- ½ cup Flying Olive Basil Extra Virgin Olive Oil

1-2 ripe peaches, sliced very thin into 12 pieces

¼ cup Flying Olive Peach Balsamic Vinegar, divided

1 large ripe tomato sliced into 6 pieces

1 ball of fresh mozzarella, removed from water, drained, and sliced into 12 thin pieces

3-4 sprigs of fresh basil, sliced into thin ribbons

Sea salt

Freshly cracked black pepper


Turn the broiler on to 500 F.

Line a cookie sheet with aluminum foil and spread out the bread in one layer.  Brush each side with Flying Olive Basil Extra Virgin Olive Oil and toast for about 2-3 minutes on each side until slightly brown along the edges and crisp. (This step can be done ahead of time)

When ready to assemble the crostini, slice the peaches.  Place in a bowl and drizzle with about 2 Tbsp of the Flying Olive Peach Balsamic.  Sprinkle with salt and pepper.

Slice the tomato, and then cut across the slice so that each piece is in the shape of a half moon. Line up the slice with the curve of the bread (if there is one).  Thinly slice the mozzarella cheese and place it on top of the tomato.   Place 1 slice of peach on top of the tomato.  And lastly, slice the fresh basil and sprinkle it on top of the peach slices.

Top each crostini with more salt and pepper and about 1-2 tsp of Flying Olive Peach Balsamic Vinegar. Serve and don't worry about using knives and forks.  Fingers work much better.

Submitted by Barb L.

Roasted Strawberry and Basil Bruschetta


Yield: About 8 slices


2 cups strawberries, hulled

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

2 tsp honey or other sweetener

1/2 loaf (about 8 slices) ciabatta bread or white Italian bread, sliced thin

1-3 Tbsp Flying Olive Basil Extra Virgin Olive Oil or Flying Olive Single Varietal EVOO of choice

6-8 oz soft goat cheese or mozzarella, sliced thin

several leaves of fresh basil, sliced thin

Salt and freshly ground black pepper


Preheat the oven to 350°F.

Slice the strawberries into a bowl.  Mix together the balsamic vinegar and honey and pour over the strawberries.  Gently toss the strawberries in the balsamic vinegar/honey mixture. Spread the strawberries out on a baking sheet and bake for 5 minutes.  Remove and let cool.

Meanwhile, coat the bread slices with Flying Olive Basil EVOO.  Broil on each side until toasted and crisp.

Spread the cheese on hot bread.  Top equally with the roasted berries (you may need to drain them a bit) and a drizzle of juice.  Set a few slices of basil on each.
Season with salt and pepper and enjoy!

Submitted by Barb L.

Grilled or Baked Salmon in Foil with Tomatoes & Basil


2 cloves garlic, minced

1 teaspoon kosher salt, divided

1 Tbsp Flying Olive Basil Extra Virgin Olive Oil, more for brushing on foil

1 1/2 pounds salmon filet

1/3 cup plus 1/4 cup thinly sliced fresh basil, divided (I didn't have enough fresh basil so substituted ½ tsp dried basil)

1 large ripe tomato, thinly sliced

1/4 teaspoon freshly ground pepper


Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a knife until a paste forms.  Transfer to a small bowl and stir in Flying Olive Basil Extra Virgin Olive oil.

Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet.  Brush the foil with Flying Olive Basil EVOO.  Place the salmon skin-side down on the foil and spread the garlic mixture all over it.  Sprinkle with 1/3 cup basil.  Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.  Let sit for about 15-20 minutes for the flavors to blend.

Transfer the salmon on the foil to the grill (don't close the top) or to a 350 degree oven.  Cook until the fish flakes easily, 10 to 12 minutes. Use a large spatula to slide the salmon from the foil to a serving platter.  Serve the salmon sprinkled with the remaining 1/4 cup basil.

Submitted by Barb L.