Flavor of the Month

Rosemary EVOO

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Our delicious Wild Rosemary Extra Virgin Olive Oil has a wonderfully piney flavor with a hint of lemon.  Fresh rosemary is crushed with olives for a pungent, fused EVOO.  Perfect when used on meat, poultry, pork, and potatoes.  Excellent in marinades, baked goods, on vegetables, and in vinaigrettes.

Pair Flying Olive's Rosemary EVOO with our balsamic vinegars including Cranberry Pear, Black Cherry, Black Currant, Dark Chocolate, Fig, Apple, Lemon, 18 Year Traditional or our NEW OREGANO Balsamic for a great salad dressing or marinade

Sauté veggies, toss with pasta, add to pizza or bread dough, brush on meat or fish before grilling.

From September 1-30, 2015, our fantastic Rosemary EVOO is $10.95 for a 200 ml, $14.95 for a 375 ml.  Have questions? Give us a call. We are always happy to help!


Try These Recipes!

Black Currant and Rosemary Marinated Pork Chops



4 pork loin chops (about 1 ½ lbs)

3 Tbsp Flying Olive Black Currant Balsamic Vinegar

3 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

½ tsp garlic powder

1 clove garlic, minced

1 Tbsp minced rosemary

Salt and pepper to taste


Rinse and pat dry pork chops. Place in a zip-lock bag.  Whisk together remaining ingredients and pour over chops in bag.  Flip the bag until all the chops are coated . Marinade for at least 1 hour.

Heat the grill to med-high.  Drain marinade from pork chops and discard.  Place chops on heated grill.  Sear 2-3 minutes on each side (depending on their thickness).  Turn and sear other side.  Cook until internal temperature reaches 160 degrees.  Remove from grill and let sit under foil for about 10 minutes.  Serve.

Submitted by Barb L.

Rosemary Balsamic Beets


Yield: 4 servings

4 medium beets peeled and cut into 1" cubes (you might want to wear gloves!)
2 Tbsp Flying Olive Wild Rosemary Extra Virgin Olive Oil, divided
1 Tbsp Flying Olive 18 Yr. Traditional Balsamic Vinegar
1 Tbsp fresh minced rosemary
½ tsp freshly ground black pepper
¼ tsp Kosher or Sea salt

Preheat oven to 400 degrees.
Cut the beets and place in a bowl.  Whisk together 1 Tbsp of the Flying Olive Wild Rosemary EVOO, Flying Olive 18 Yr. Traditional Balsamic Vinegar, minced rosemary, black pepper, and salt.  Pour over the beets and toss to coat.
Line a baking dish or cookie sheet with sides with aluminum foil.  Drizzle 1 Tbsp of Flying Olive Wild Rosemary EVOO in the dish or sheet to grease the pan you are using.  Spread out the beet mixture in the pan and shake to distribute beets into 1 layer.  Cover tightly with aluminum foil.
Bake beets for 45 minutes.  Remove the foil and bake an additional 10 -20 minutes until tender.  Serve .

Submitted by Barb L. Based on a recipe by Elana Amsterdam in her book Paleo Cooking .Ten Speed Press. Berkeley, CA. 2013

Salmon with Mustard Herb Glaze

Yield: 4 salmon fillets


1 clove garlic

2 sprigs of fresh rosemary with the leaves removed from the stems

4 sprigs of fresh thyme, lemon thyme preferred

2 tsp dry white wine

11/2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil, divided

1 tsp whole grain or brown mustard

1 tsp Dijon mustard

4 salmon fillets, about 1-1 ¼ lbs

Salt and pepper to taste

Lemon slices for garnishing


Turn the oven on to broil.

Place the garlic, rosemary leaves, fresh thyme, wine, ½ Tbsp Flying Olive Rosemary EVOO, and mustards in a blender and blend until smooth.

Meanwhile, cover a baking sheet with aluminum foil.  Brush Flying Olive Rosemary EVOO on the aluminum foil and place fillets on the sheet.  Brush the fillets with the remaining EVOO.

Place the salmon in the broiler for 2 minutes.  Remove from oven and spoon the mustard herb sauce on the fillets.  Using the back of the spoon, spread over the fish.

Return the fish to the oven and cook the salmon for about 3-5 minutes more (depending on thickness).  Cook them until they are just cooked through.

Place each fillet on a plate and garnish with a lemon slice.

Submitted by Ben L., Pine Bush, NY



Baby Potatoes with Rosemary and Garlic


1 ½-2 lbs baby potatoes, various colors are fun but not required

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

1 Tbsp chopped fresh rosemary, divided

4 garlic cloves, paper and ends removed, kept whole

Sea salt and freshly ground black pepper


Cook baby potatoes in salted boiling water until about half-way cooked, about 10 minutes (depending on the size of the potatoes).  Drain well.

Turn the oven on to 350 degrees.

Pour the Flying Olive Rosemary and Garlic EVOO's in the bottom of an uncovered baking pan.

When cool, cut each potato in half, lengthwise.  Place cut side down in the oil.  Scatter the garlic cloves around the potatoes.  Sprinkle with 1/2 Tbsp of rosemary, salt, and pepper.

Cook for about 15-20 minutes.  Check to be sure potatoes are done and beginning to brown.  Potatoes will be hot!  Turn them over carefully.  Sprinkle with remaining rosemary.  Let cook an additional 5-10 minutes.

If potatoes are not browned, place them under the broiler for a few minutes, being careful not to let the olive oils spatter.  Serve the potatoes with the garlic.  It is delicious mashed and enjoyed with the potatoes.

Submitted by Barb L.

Megan's Favorite Greek Quinoa Salad

Yield: 6-8 servings


2 cups cooked quinoa*

3 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

3 Tbsp Flying Olive Single Varietal of Extra Virgin Olive Oil

1 Tbsp Flying Olive Garlic or Rosemary Extra Virgin Olive Oil

½ tsp dried oregano

½-1 tsp garlic, minced fine

¼ cup sliced Kalamata or black olives

2 tsp capers, chopped fine

¼ cup green pepper, chopped

¼ cup purple onion, chopped

1 ½ Tbsp sundried tomatoes, chopped

Salt and freshly ground black pepper to taste

Lettuce leaves, enough for one layer on each plate

Feta cheese, for each serving

2Tbsp fresh basil, chiffonade (cut into thin strips), for garnish


Cook and cool quinoa*. Mix Flying Olive Sicilian Lemon Balsamic Vinegar and Olive Oils. Add oregano, garlic and shake well.

Prepare the olives, capers, green pepper, onion, and sundried tomatoes. Add them to the quinoa and toss gently. Pour the dressing over the quinoa/veggies. Stir gently.

If you have the time, chill the salad to let the flavors blend. When ready to serve, place lettuce leaves on each plate and place a scoop of quinoa salad on top. Garnish with feta cheese and top with basil

*How to cook quinoa: You will need 2 cups of water or broth and 1 cup of rinsed quinoa, a pinch of salt and 1 tsp Flying Olive EVOO of choice. Boil water, add quinoa, salt, EVOO and simmer for 10-20 minutes. Take off the heat, stir with a fork, and you are ready to proceed.

Submitted by Barb L.

Grilled Chicken with Strawberry Rosemary Sauce



2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

1 tsp lemon zest

1 tsp chopped fresh rosemary

2 large or 4 smaller chicken breasts


4 tsp Flying Olive Rosemary Extra Virgin Olive Oil

½ cup shallots, chopped

2 cloves garlic, minced

1/3 cup Flying Olive Strawberry Balsamic Vinegar

¾ cup chicken broth

3 Tbsp Strawberry preserves or jelly

1 tsp lemon zest

1 tsp lemon juice

1 Tbsp fresh rosemary, minced or a pinch of dried

1 cup hulled chopped strawberries

Salt and freshly ground pepper to taste

Sprigs of rosemary and halved strawberries to garnish, if desired


Mix the Flying Olive Sicilian Lemon Balsamic and Rosemary EVOO, lemon zest, and chopped rosemary together. Place chicken breasts in a zip-lock bag and pour over the marinade. Place in the refrigerator for at least an hour, flipping bag occasionally.

Meanwhile, Add the Flying Olive Rosemary EVOO to a skillet over medium heat. Add the shallots and cook for about 2-3 minutes until translucent. Add the garlic and cook about 1 more minute. Add the Flying Olive Strawberry Balsamic Vinegar, chicken broth, strawberry preserves, lemon zest, and lemon juice. Bring to a boil and turn down heat to a simmer. Cook for about 5-10 minutes until it starts to thicken. Add the fresh rosemary and strawberries and continue cooking about 5-10 more minutes until the sauce is syrupy and can coat the back of a spoon. Remove from heat to cool.

You can serve the sauce in a more "rustic" with the ingredients visible or you can press it through a sieve for a smooth sauce (shown). Refrigerate until ready to serve.

When you are ready to cook the chicken, oil or spray the grill grate. Heat to high. When grill is hot, turn the heat down to medium, pour off the marinaded, and sear the breasts on both sides, about 1-2 minutes. Turn the grill off on one side and place the breasts on the side without any heat. Continue to cook until the breasts are done, about 15 minutes. This indirect heat method takes longer but you will have juicier chicken. Take the chicken off the grill and place under a loose foil tent for about 5-10 minutes.

When the sauce is warm, place a chicken breast on each plate and serve with a spoonful or two of the strawberry rosemary sauce. Garnish with a strawberry half and/or a sprig of rosemary.

Submitted by Barb L.

Fresh Herb Steak Marinade

Serves: 2-4


1-1 ½ pounds beef sirloin steak, Angus preferred

1 /4 cup Flying Olive Garlic, or Basil, or Rosemary,or Tuscan Herb, or a Single Varietal Flying Olive Extra Virgin Olive Oil of Choice

1 ½ Tbsp Flying Olive 18 Yr Balsamic Vinegar

1-2 garlic cloves, minced

1 shallot, minced

1 ½ Tbsp. fresh basil, minced

1 Tbsp. fresh parsley, minced

1 Tbsp. fresh rosemary, roughly chopped

1 Tbsp. fresh thyme, roughly chopped

1 Tbsp fresh oregano, chopped

Sea salt and freshly ground black pepper


Rinse and pat dry the steak. Place it in a zip lock bag or a shallow glass dish. Set aside.

In a bowl, combine the remaining ingredients for the marinade and season to taste with salt and pepper.

Spoon half of the marinade into another container. Set aside. Spoon the remaining marinade over the steak and flip it to be sure it is well covered. (This next part is easier if you have the steak in a bag...) Massage the marinade into the steak. Flip and massage the other side. Let the steak marinate for 20-30 minutes at room temperature. If desired, massage a few more times.

Preheat the grill on high.

Remove the steak from the bag and let any extra marinade drip off the steak. Discard the marinade. Sear each side of the steak for two minutes. Turn the heat off the side with the steak and continue with the heat on medium on the other side. Cook for 3-7 minutes more per side for a medium-rare (or cook to your preferred doneness level). Take the steak off the heat and tent with foil for 5-10 minutes.

When the steak is done resting, spread the remaining marinade (the half that you didn't use on the steak) over the steak. Slice the steak on the diagonal andserve well coated with the marinade.

Submitted by Barb L.

Shaved Asparagus and Arugula Salad

This is much easier that you would imagine and looks and tastes amazing! Use the largest asparagus you can find to make the ribbons easier. BHL

Yield: 4 Salads


¾ pound large asparagus, shaved into curls (see below)

12 ozs, about 1 ½ cups arugula

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

 3 Tbsp your choice of Flying Olive Garlic, or Rosemary, or Basil, or Tuscan Herb, or a Flying Olive Single Varietal of Choice

Sea Salt and freshly ground black pepper

Fresh Parmesan cheese, shaved into curls


Snap off the tough fibrous ends of the asparagus. Holding the tip of the asparagus, place the shaft on a cutting board. Using a vegetable peeler, press down gently on the shaft of the asparagus, run the peeler from the tip to the end of the asparagus into paper-thin ribbons. If you don't have a peeler, use a sharp thin-bladed knife to slice the asparagus into thin ribbons. Do not cut the tip. After making several ribbons, you will use up the asparagus spear. Snap off the tip and set aside.

Place the ribbons in a bowl and set aside.

Whisk the Flying Olive Sicilian Lemon Balsamic and the Flying Olive EVOO of choice in a bowl or shake in a jar. Season with salt and pepper to taste. Add ½ the dressing to the bowl with the asparagus ribbons. Toss to coat. Add the arugula and toss. Drizzle more dressing as needed.

Divide among four plates. With the peeler, shave curls of Parmesan over each salad. Add the asparagus tips and some cracked black pepper. Serve.

Submitted by Barb L.