Flavor of the Month

18 Year Traditional Balsamic Vinegar

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February, 2016 Flavor of the Month

We love our customers!  As a special Valentine's Day gift to you, we have our best selling product, 18 Year Traditional Balsamic Vinegar,

on sale in February, 2016!

This intense balsamic pairs with any Flying Olive Extra Virgin olive oil.  Perfect in a salad dressing, or soup, with fruit, beef, chicken, pork, or adding a swirl to dipping oil.

We have over 40 recipes using this product for you to explore on the Flying Olive Website, including Jessica's Heavenly Bruschetta, Turkey Chili, Fresh Herb Steak Marinade, Caprese Grilled Chicken with Balsamic Reduction...YUM!

For this month only, a 200ml bottle is $10.95, and a 375ml is $14.95. Stock up during February so you won't miss a day without this culinary treat.

Valid February 1 - 29, 2016

Try These Recipes!

The Flying Olive Pig Pork Tenderloin

Ingredients:

2 -1lb Pork Tenderloins

2 Tbsp Flying Olive's Extra Virgin Olive Oil (such as Arbequina, Koroneiki, Picholine or Picual)

(for a spicy treat use Chipotle or Harissa EVOO instead)

½ -tsp each: oregano, basil, fresh ground black pepper, and sea salt

1-tsp dried rosemary

2/3 cup Flying Olive's 18 Year Traditional Balsamic (For variety, use Dark Chocolate, Espresso, or Fig)

1 Tbsp light brown sugar

Directions:

Rinse pork and pat dry. Brush olive oil over tenderloin.

Mix herbs and spices. Sprinkle the mixture over the tenderloin and rub into meat.

Cover meat with plastic wrap and refrigerate 4-6 hours or overnight

Preheat the oven to 425 degrees.

Brown meat in an oven-proof skillet until all sides are caramelized. Remove from skillet and set aside.

In the same pan, turn burner to medium-low heat. Add the balsamic vinegar, while stirring, to deglaze the pan. Add the brown sugar and stir well.

Place pork back in pan and turn to coat. Place pan in oven and roast for 25 minutes, basting tenderloin every 10 min with the glaze. Cook pork until well done. Slice and serve.