Flavor of the Month

Chipotle EVOO

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Chipotle EVOO is delicious and smoky with a little kick.  Flying Olive's Chipotle Extra Virgin Olive Oil, combined with one of our premium Balsamic Vinegars, creates a wonderful marinade or salad dressing. Brush on fish, chicken, beef, or pork before cooking to add a mildly spicy and smoky flavor. Or mix Chipotle EVOO with your favorite spices for a great dipping sauce or black bean, rice, and corn salad.

From January 1-31, 2015, our versatile Chipotle Extra Virgin Olive Oil is on sale: 200 ml $9.95, 375 ml is $13.95. Check out our recipes to the right for a few great ideas or click here for even more ideas and recipes.

Have questions about recipes or ordering?  Please call us at 513-943-1900.  We are always willing to help you find the perfect gift or give you ideas for the New Year. From our entire staff, Have a Happy and Healthy New Year!

Try These Recipes!

Brazilian Butternut Soup (Sopa de Abóbora e Coco)

Flying Olive Brazilian Butternut Squash and Coconut Milk Soup (Sopa de Abóbora e Coco)

Any winter squash works well in this soup.  There are many options for garnishing: a swirl of coconut milk, toasted sunflower seeds (I used these two together), toasted pumpkin or squash seeds, crumbled queso fresco cheese, roasted corn kernels, chopped tomatoes and cilantro, or several boiled shrimp. BL

Yield: 4 servings

1 large Sweet Dumpling squash or medium butternut squash or any winter squash, peeled, and cut into ½" dice, about 2-3 cups (*see note on a tip to help peel squash below*)
2 Tbsp Flying Olive Cobrancosa EVOO or a mild-medium Flying OliveSingle Variety EVOO
2 Tbsp Flying Olive Chipotle EVOO (Spicier? Try Flying Olive Red Cayenne Chili EVOO, Milder? More Cobrancosa or Flying Olive Persian Lime EVOO)
1 large sweet potato, peeled and cut into ½" dice
1 medium onion, chopped fine, or 1 ½ tsp onion powder
1 Tbsp light brown sugar (or Splenda, Agave nectar, or sweetener of choice)
1 tsp cumin
1/4 tsp cinnamon
½ tsp dried ginger (optional)
4 cups chicken stock or vegetable stock
1 cup lite coconut milk, more for garnish, if desired (over, please)
Juice of 1 lime, about 2 Tbsp

Salt and pepper to taste
Toppings as suggested above

1. Peel butternut squash, (* put in microwave for 5 minutes to soften peel*) then cut in half lengthwise and remove seeds and the strings.
2. Chop squash into cubes.  Peel sweet potato and chop into cubes. (You need about 6 cups of a combination of these for the recipe).  Peel and dice onion.
3. Place your choice of EVOO's in a stockpot over medium heat.  Add the chopped onion (if adding onion powder instead, do so during next step) and cook, stirring, until onion is soft and fragrant, about 2-4 minutes.
4. Add the squash and sweet potato cubes, sugar, cumin, cinnamon, and ginger to the skillet and cook, stirring often, until vegetables are lightly browned.
5. Add the chicken or veggie stock, season with salt and pepper.  Simmer vegetables over low heat until they are tender, about 15-20 minutes.
6. Once squash and sweet potatoes are cooked through, pour contents through a colander into a large bowl, reserving liquid. Return liquid to stockpot.   Transfer the vegetables to a blender.  Add coconut milk and lime juice to the blender and process until smooth.
7. Add blended mixture back in to the soup while whisking gently over low heat until evenly warmed through. Season with salt and pepper to taste. (If using salted seeds, go easy here!)

8. Garnish as desired (I used a swirl of coconut milk sprinkled with a few toasted sunflower seeds to top off).

Submitted by Barb L.

Chipotle Pork Tenderloin with Espresso Cherry Sauce


2 Tbsp unsweetened cocoa powder

1 tsp chili powder

1 tsp cumin

1 pinch ground chipotle powder, or more if you like things spicy (opt)

1 tsp ground black pepper

2 (1 1/4 pound) boneless pork tenderloins

kosher salt

1-2 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil


1 1/3 cup cherry preserves (I've made it with sugar free, but regular is much better)

1/3 cup Flying Olive Espresso Balsamic Vinegar

¼ cup dry red wine (or water, if you prefer)

2 pinches dried oregano


Preheat oven to 375 degrees F

Stir together cocoa powder, chili powder, cumin, ground chipotle powder, and black pepper in a small bowl.  Set aside.

Remove silver skin from pork tenderloins.  Generously season with salt, then coat with the dry mixture, rubbing into the tenderloins.  Heat Flying Olive Chipotle EVOO oil in a large skillet over medium-high heat.  Place tenderloins in the skillet and reduce heat to medium.  Cook until browned on each side, about 4 minutes.

Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center, about 20 minutes.  An instant-read thermometer inserted into the center should read at least 145 degrees F.  Remove to a plate, cover.

Meanwhile, whisk the cherry preserves, Flying Olive Espresso Balsamic Vinegar, wine, and oregano in a small saucepan over medium heat; bring to a simmer and cook until glaze covers the back of a spoon, about 1- 5 minutes, stirring occasionally, being very careful not to let it burn!  Remove from the heat and season with salt and pepper to taste.  Slice pork on the diagonal and spoon the Espresso Cherry sauce over pork tenderloin slices.  Serve.

Submitted by Barb L.

Red Apple Chipotle Sirloin Steak Marinade

For those of you concerned with spiciness, once cooked, this has almost none. BHL

Serves: about 2


¼ cup Flying Olive Red Apple Balsamic Vinegar

¼ cup Flying Olive Chipotle Extra Virgin Olive Oil, or a spicier Flying Olive EVOO of choice such as Harissa or Cayenne Red Chile

2 Tbsp fresh orange juice

1 tsp dried sage

¼-? Tsp dried chipotle pepper (optional)

1 lb (approximately) of sirloin steak, or steak of choice


Mix together the Flying Olive Red Apple Balsamic Vinegar, Chipotle Extra Virgin Olive Oil, orange juice, sage, and, if desired, dried chipotle pepper.  Pour into a zip-lock bag.

Rinse and pat dry sirloin steak.  Add to the marinade.  Close bag and flip a few times to distribute marinade.  Marinade for at least 6-8 hours to up to 24 hours, flipping bag occasionally.

When ready to cook the steak, preheat the grill to high.  Drain marinade from the bag.  Pat off any excess marinade from the steak.  Sear about 3 minutes on each side.  Turn down grill and cook until desired doneness is reached.  Let sit loosely covered with aluminum foil for 10 minutes.  Slice and serve.

Submitted by Barb L.

Spicy Aztec Chicken Marinade

For my fellow wimps, this sounds spicy.  However, when you add a spicy EVOO to a balsamic and then cook it, much of the heat dissipates.  BHL


2-3 chicken breasts

¼ cup Flying Olive Dark Chocolate or Espresso Balsamic Vinegar

¼ cup Flying Olive Harissa or Chipotle Extra Virgin Olive Oil

½ tsp Aztec Xocolatl Salt of the Earth (if you don't have this, add a pinch of sea salt, cinnamon, and dark cocoa)

½ tsp garlic powder


Wash and pat dry chicken breasts. Place in a zip lock bag.  Mix together the remaining ingredients and pour over the chicken. Marinate for 2-4 hours. Remove chicken from marinade and discard marinade.

Heat grill to medium or heat or oven to 350 degrees.  Place chicken on the grill or on a baking pan in the oven.  Depending on the size of the chicken breasts, cook between 30-45 minutes.  Internal temperature should be 165-175.  emove to a platter and cover
loosely with foil for about 10 minuts.  Serve.

Submitted by Barb L.

Glazed Smoky Cod

4-4oz cod fillets
2 Tbsp light brown sugar or Splenda brown sugar substitute
1 Tbsp smoked paprika (for this recipe, the smoked paprika is best)
1 tsp orange zest
¼-? Tsp chipotle powder, optional
4 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil, divided

Rinse and pat dry cod fillets.  Brush both sides lightly with 2 Tbsp of Flying Olive Chipotle Extra Virgin Olive Oil.  Set aside.  In a small bow,l combine brown sugar, paprika, orange zest, and chipotle powder.  Mix thoroughly and transfer to a plate. In a large nonstick skillet, add 2 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil.  Place skillet on medium-high heat.  When oil begins to shimmer, press each fillet into the sugar mixture on the plate. Turn to coat, pressing the fillet into the mixture.  Quickly place fillets into the hot skillet. Reduce heat to medium, cook about 5-7 minutes, depending on the thickness of the fillets.  Turn and cook an additional 5-7 minutes until fish flakes easily with a fork.  Serve.

Submitted by Barb L.

Cod Español con Azafrán (Spanish Cod with Saffron)

Go easy if this is your first time using saffron.  Saffron is a pungent, aromatic, and earthy flavored spice that gives everything cooked with it a brilliant yellow tint- BHL


½ c chicken broth

¼- ½ tsp saffron threads

1 lb cod fillets (cut into 4 pieces)

½ tsp smoked paprika

2 Tbsp Flying Olive Chipotle (mild smoky heat) or Harissa (coriander cumin, caraway, medium heat) Extra Virgin Olive Oil or a Flying Olive Single Varietal of Choice

1 large shallot, chopped

1 fat clove garlic, minced

3-4 Roma tomatoes, diced

Sea salt or Saffron flavored Salts of the Earth*

Freshly ground black pepper


In a small microwave-safe measuring cup, microwave broth on HIGH until hot.  Sprinkle saffron threads over broth; stir until dissolved.  Set aside.  Sprinkle
fillets with paprika, and salt and pepper.

In a large skillet, heat the Flying Olive Extra Virgin Olive Oil of choice over medium heat. Add shallot; cook and stir 1 minute.  Add garlic and cook quickly. Using a slotted spoon, remove the shallot and garlic from the skillet.  Add cod fillets to the skillet and cook 2-3 minutes per side, depending on the thickness of the fillet.  Cook until just browned.

Add broth mixture and tomatoes; add shallot/garlic mixture.  Cover and simmer 3-6 minutes or until fish flakes easily with a fork.  Transfer fillets to a serving platter; cover and keep warm.  Increase heat to medium-high; season with salt and pepper to taste.  Tomato mixture should begin to thicken just a bit. Spoon tomato mixture over fillets, and serve.

*Available in store

Submitted by Barb L.

Ancho Pork Stew with Hominy

For my fellow wimps, Ancho chili is a mild and sweet pepper so don't panic!  If you love heat, use a spicier Flying Olive Extra Virgin Olive Oil such as Harissa,
Baklouti Green Chile, or Cayenne Red Chili.  Serve with or over corn bread.  Yum! BHL


2 Tbsp Ancho Chili Powder (this is a mild and sweet pepper)

2 tsp dried oregano

1 ½ smoked paprika

1 tsp dried ground cumin

½ tsp Salts of the Earth Xocolatl (Aztec Chocolate slightly spicy sea salt)* or regular sea salt

1 ½ lbs pork tenderloin or pork roast cut into ½" cubes

1 Tbsp Flying Olive Chipotle (mild, smoky, a little heat) or Flying Olive EVOO of choice

2 cups chopped onions

1½ cups green bell pepper,chopped

1 Tbsp garlic, minced

2 ½ cups chicken broth (low sodium works best)

1 (15.5 or 28 oz) can hominy, drained

1 can (14.5oz) fire roasted diced tomatoes, undrained


Combine the first 5 ingredients in a large bowl.  Set 1 ½ tsp spice mixture aside.  Add pork to remaining spice mix in bowl and toss to coat.

In a large Dutch oven, add the Flying Olive Chipotle Extra Virgin Olive Oil or oil of choice over medium-high heat.  When hot, add the pork/spice mixture.  Cook about 5 minutes until the meat is browned.  Stir occasionally.  Remove pork from pan (a slotted spoon works great here.)

If needed, add a little more Flying Olive Extra Virgin Olive Oil.  Add the onion, bell pepper and saute for 3-4 minutes.  Add the minced garlic and cook an additional minute,

Add the pork, reserved spice mixture, broth, hominy and tomatoes.  Bring to a boil.  Cook, partially covered on simmer for about 25 minutes.  Great served with Spicy Green Chili Cornbread or over rice.

*Available in Store

Submitted by Barb L