Flavor of the Month

Pomegranate-Quince White Balsamic Vinegar

What could be better for fall than the tart, crisp flavor of juicy pomegranates blended with the floral and fragrant notes of a winter quince, much like an apple or pear?  This rose-colored, balsamic from Modena, Italy is not only beautiful, it complements many foods including poultry, pork, fruit, salad, and salty aged cheese.  If you are a fan of our Cranberry Pear Balsamic, this is one for you to try.

Wonderfully versatile, you can marinate meats and fruit for a real taste treat. Create a chicken or pork glaze by reducing in a small saucepan.  Add it to sparkling water, or drizzle over fruit.

From October 1-31, 2014, our 200ml bottle is only $9.95, a 375ml bottle is $13.95.  You'll want to try some of our ideas and recipes.

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Try These Recipes!

Flying Olive Fresh Fruit Salad with Pomegranate-Quince and Blood Orange Dressing

This can be as varied as the season.  Here's my September edition.  This works well as a salad or served in a fancy dish, as a dessert. BHL

Ingredients:

1 red apple and 1 yellow apple or 1 apple and 1 pear of different colors, cored and diced

1 ½ cups strawberries, cleaned, hulled and quartered

½ cups grapes of any color or several colors, divided in half

¼ cup Flying Olive Pomegranate-Quince Balsamic Vinegar

¼ cup Flying Olive Blood Orange Extra Virgin Olive Oil

1 tsp Dijon mustard

1-2 Tbsp honey

Salt and pepper to taste

Directions:

Place the Pomegranate-Quince Balsamic Vinegar in a large bowl.  As you cut up the apples and/or pears, toss with the Pomegranate-Quince to prevent the fruit from browning.  Drain the Pomegranate-Quince and reserve for making the dressing.

Cut up remaining fruit and place in the same bowl as the apples/pears.  Toss gently.

Using the reserved Pomegranate-Quince Balsamic, add the Blood Orange EVOO, the mustard, and the honey and whisk together. Taste and add more honey and some salt and pepper to your liking.

Pour the dressing over the fruit and toss to coat.  Refrigerate until ready to serve.  Top with Rosemary-Sesame Pecans, toasted almonds, blue cheese, a dollop of whipped cream or a slice of soft cheese.  If you have any remaining fruit salad, drain fairly well and refrigerate for the next day.

Submitted by Barb L.

Flying Olive Easy Rustic Apple Tart with Pomegranate-Quince Drizzle

Ingredients:

½ cup+ 2 Tbsp Flying Olive Pomegranate-Quince Balsamic Vinegar

3 Tbsp honey

1 premade pie crust, thawed

½ -1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

4 apples, peeled, quartered and sliced thin

1 tsp ground cinnamon

2 Tbsp corn starch

Whipped cream, ice cream, or Cool Whip for serving, if desired

Directions:

In a small saucepan, pour ½ cup of Flying Olive Pomegranate-Quince Balsamic Vinegar.  Turn the heat on low and let simmer until reduced by half, about 15-20 minutes.  When thick, add the honey and let simmer 5 more minutes.  Remove from heat and set aside. The sauce will thicken as it cools.

Heat oven to 400 degrees

Cover a pizza pan with parchment paper and place the pie crust in the center.  Brush the crust with a little Flying Olive Butter Extra Virgin Olive Oil.  Peel and cut the apples into quarters, and then slice them and place them in a bowl with 2 Tbsp of Flying Olive Pomegranate-Quince Balsamic.  As you finish cutting the slices from each apple, toss them into the Balsamic to prevent them from browning.  When finished, mix the cinnamon and corn starch together and sprinkle over the cut apples.  Mix well (I confess, I use my clean hands).  Place the apple slices in the middle of the round crust leaving a 3 inch border around the outside.

Fold the edges of the crust up and over the apples in the center, pleating the crust as needed.  You should have a center area, about 6" with no crust and the apples visible in the center.

Drizzle about ½ of the Pomegranate-Quince and honey reduction over the apples in the crust.  Save the rest for drizzling after the tart is out of the oven or over individual servings.

Bake for about 35-45 minutes until the apples are tender and the crust is golden.  If the crust starts to get too brown, place a piece of aluminum foil loosely over the tart.  Cool slightly before serving with, if desired, whipped cream, ice cream, or Cool Whip.

Submitted by Barb L.

Apples-Quince with Rosemary and Pine Nuts

A sweet and tart side dish for poultry or pork

6 servings

1 Tbsp fresh rosemary, chopped fine

4 Tbsp pine nuts

4-6 Tbsp honey, divided, more as needed

3 quince or 3 large cooking or baking apples or a combination, peeled, sliced lenghwise, and cored (The quince are hard as baseballs, difficult to peel and cut, but divinely delicious when cooked--BL)

4 Tbsp rum (optional)

3 Tbsp Flying Olive Pomegranate Quince White Balsamic Vinegar,divided

¾ cup water

Cooking spray

Finely chop the rosemary and pine nuts in a food processor.  Mix them with 2 Tbsp of honey and set aside.

Peel 1 apple or quince, chop in finely (use a food processor).  Put it in a bowl and add the rum, 2 Tbsp of honey, and 2 Tbsp Pomegranate-Quince Balsamic

Put 1 Tbsp of Pomegranate-Quince Balsamic in a dish.  Prepare the qpples/quince and after peeling , cutting, and coring, each one, quickly brush them with Pomegranate-Quince Balsamic to prevent browning.  Each one should have a well in it.

On medium heat, cook the chopped apple/quince mixture with the water.  When it is hot, add the apples/quince halves, well side down, and simmer for about 15 minutes.

Turn over the fruit and continue cooking until the halves are almost tender (the quince will take longer to cook than the apples).  The
fruit should still hold together.  If the sauce is watery, cook longer until syrupy.  If very tart, add another 1-2 Tbsp of honey.  Caution, the sauce will be very hot!

Remove the fruit and place in an oven-proof dish that has been lightly sprayed with cooking spray.  Fill each well in the apples/quince
with the rosemary and pine nut mixture, letting it cover as much of the fruit half as possible.

Pour the syrupy mix in the oven-proof dish with the fruit halves.  Broil, watching carefully, until the tops are nicely golden.  Serve
warm.

Submitted by Barb L.

Sweet and Savory Marinade

Yield: 4-6 salads

Ingredients:

6-8 cups mixed greens.  A great combination in arugula, red leaf, baby spinach, radicchio

¼ cup Flying Olive Pomegranate-Quince White Balsamic Vinegar

6 Tbsp Flying Olive Blood Orange EVOO

1 tsp honey

1 ½ tsp grated orange peel

Salt and freshly ground black pepper to taste

2 oranges, peeled, white pith removed, segmented

4-6 tsp pomegranate seeds or dried cranberries (optional but tasty as well as pretty)

4-6 tsp Toasted sunflower seeds or slivered almonds (optional)

Preparation:

Whisk Blood Orange Olive Oil and Pomegranate-Quince Balsamic Vinegar in a small bowl to blend.  Add honey and orange peel and blend.  Season to taste with salt and pepper.

Place greens in large bowl and toss with dressing.  Divide greens among 6 plates.  Add orange segments to the bowl; toss with remaining
dressing.  Top salads with orange segments and sprinkle on pomegranate seeds and sunflower seeds or almonds, if desired.

Submitted by Barb L.

Marinade with Pomegranate-Quince Balsamic and Blood Orange EVOO

Ingredients:

¼ cup Flying Olive Pomegranate Quince White Balsamic Vinegar

¼ cup Flying Olive Tuscan Herb EVOO

1 tsp finely chopped fresh rosemary

Freshly ground black pepper and salt

4 Pork Chops

Preparation:

Whisk ingredients together and pour in a zip-lock bag.  Wash and dry pork chops and place in the bag.  Marinate for at least 30 minutes. Remove chops from bag and discard marinade.  Grill or broil until chops are cooked thoroughly.  Remove from heat and let sit, covered with aluminum foil for 5-10 minutes.  Serve.

 

Pomegranate-Quince and Orange Salad

Yield: 4-6 salads

Ingredients:

6-8 cups mixed greens.  A great combination in arugula, red leaf, baby spinach, radicchio

¼ cup Flying Olive Pomegranate-Quince White Balsamic Vinegar

6 Tbsp Flying Olive Blood Orange EVOO

1 tsp honey

1 ½ tsp grated orange peel

Salt and freshly ground black pepper to taste

2 oranges, peeled, white pith removed, segmented

4-6 tsp pomegranate seeds or dried cranberries (optional but tasty as well as pretty)

4-6 tsp Toasted sunflower seeds or slivered almonds (optional)

Preparation:

Whisk Blood Orange Olive Oil and Pomegranate-Quince Balsamic Vinegar in a small bowl to blend.  Add honey and orange peel and blend.  Season to taste with salt and pepper.

Place greens in large bowl and toss with dressing.  Divide greens among 6 plates. Add orange segments to the bowl; toss with remaining
dressing.  Top salads with orange segments and sprinkle on pomegranate seeds and sunflower seeds or almonds, if desired.

Submitted by Barb L.

Pin It To Win It

For the month of October, every time you pin a recipe from our "Recipes from the Flying Olive" Board your name will be entered for a chance to win a free 200 ml bottle of Flying Olive Olive Oil AND Balsamic Vinegar!  That's two free bottles!  Drawing and notification of winner will be on October 31, 2014.  (Excludes Truffle Oils)  Visit us on Pinterest today!  Valid in Continental US only.

 

 

 

 

 

Pomegranate Chicken

Yield: 2-4 servings

Ingredients:

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 1/2 lbs boneless, skinless chicken thighs cut into bite-sized pieces (about 4-5)

1 onion, chopped

1 Tbsp Flying Olive Cinnamon Pear Balsamic Vinegar

¼ cup Flying Olive Pomegranate Quince Balsamic Vinegar

¼ cup honey

1 Tbsp freshly squeezed lemon juice

¼ tsp dried coriander

¼ tsp cinnamon

¼ tsp cumin

½ cup chopped dried fruit such as apricots, peaches, golden and/or dark raises, plums

1 cup chicken broth

1 tsp molasses

Salt and freshly ground pepper

1tsp-1 Tbsp Flying Olive Harissa Extra Virgin Olive Oil (optional)

Pomegranate seeds (arils)

Directions:

In a large skillet, heat the Flying Olive Butter Extra Virgin Olive Oil.   Sauté the chicken pieces until they are browned, about 10-15 minutes.  Transfer to a plate with paper towels to drain.

Add the onion to the skillet and cook it over medium-low heat scraping up the browned bits.  Cook for about 10 minutes until the onion is softened.

Meanwhile, combine the Flying Olive Cinnamon Pear and Pomegranate Quince Balsamic Vinegars in a small bowl.  Add the honey, freshly squeezed lemon juice, coriander, cinnamon, and cumin.  Pour over the onion and cook for about 2 minutes, stirring occasionally.  Add the chopped fruit, chicken broth, and molasses and bring to a boil.  Simmer for 2-3 minutes.  Add the chicken and any accumulated juices.  Stir and simmer for about 5-10 minutes until the chicken is cooked through.

Taste and add salt and pepper and a tsp of Flying Olive Harissa Extra Virgin Olive Oil if you desire a little heat.  Taste and add more Harissa if desired.  Add more chicken broth if you want to add a little more moisture.

Serve over couscous or rice with a sprinkle of pomegranate seeds.

Submitted by Barb L.