Flavor of the Month

Jalapeno May Flavor of the Month

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Let Flying Olive help you with Mother's Day, Graduation Gifts, and Spring Celebrations!

Our Flavor of the Month is Flying Olive's Jalepeno Balsamic Vinegar. Versatile, sweet, spicy, and tart, this chili-infused white balsamic vinegar can be used to lighten up your marinades or to spice up a salsa.  Great for making vinaigrettes. Use in place of white or rice vinegar in your favorite recipes, or combine with your favority spicy, citrusy, or savory Flying Olive Extra Virgin Olive Oil to make an exceptional marinade for Latin dishes, poultry, fish tacos, or veggies. 

For Mom, Cinco de Mayo, or Graduation, why not celebrate with a Fiesta?

Link to Fiesta Recipes

From May 1- 31, 2015, our fantastic Jalapeno White Balsamic Vinegar is on sale : $9.95 for a 200ml bottle, $13.95 for a 375ml bottle. Questions? Call us at 513-943-1900. We'd love helping you choose a gift, ordering, or recipes.

Try These Recipes!

Quinoa Jalapeño Lime Salad

Ingredients, Part 1:

2 cups cooked quinoa,* cooled

1/3 cup Flying Olive Persian Lime EVOO

3 Tbsp Flying Olive Jalapeño Balsamic Vinegar

1 Tbsp freshly squeezed lime juice

1 tsp lime zest

1 clove garlic, roughly chopped

½ cup cilantro leaves, roughly chopped

1 tsp honey or agave nectar

½ tsp paprika

½-? tsp hot sauce (start with ½ tsp and add as desired)

½ tsp ground cumin

½ tsp of salt (opt) and freshly ground black pepper to taste


Place all the ingredients except for the quinoa, in a food processor and blend until smooth.  Take a taste and adjust hot sauce, salt, and pepper to taste...  Add to cooled quinoa, cover, and refrigerate.  About an hour before you are ready to serve, use any or all of the following and add to your quinoa.  The ideas below and proportions are just a suggestion!

Additional Ingredients, Part 2:

1 small or ½ large avocado, diced

1/3 cup frozen corn, ½ cup black beans, rinsed and drained

½-1 cup cherry tomatoes, halved

¼ cup chopped green onions, whites only

*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. Boil water, add quinoa, salt, EVOO and simmer for 10-20 minutes.  Take off heat, stir with a fork and you are ready to proceed.

Submitted by Barb L.


Flying Fish Tacos


Makes 6-8 small-sized tacos


1 lb swai (a meaty white fish)

¼ cup Flying Olive Cilantro and Roasted Onion EVOO

1 Tbsp fresh lime juice

1Tbsp Flying Olive Jalapeno Balsamic (this is a tangy white balsamic but NOT hot!)

1 Tbsp fresh cilantro, chopped fine

6-8 tortillas, warmed (I prefer corn tortillas, but your choice)

Toppings: Salsa (see Barb's recipes for Wimp's Tomato Salsa or Corn Salsa)


Heat oven to 350 degrees.

Brush the bottom of a 9x13" baking dish with a tsp of the EVOO. Lay fish fillets flat in the bottom of a glass or ceramic baking dish.

Mix together the remaining Cilantro and Roasted Onion EVOO, lime juice, Jalapeno Balsamic, and cilantro and pour over fish.  Sprinkle with salt and pepper.

Place in oven and cook for about 30 minutes or until fish flakes easily with a fork.

Remove from oven.  Roughly chop into about 2" pieces with a fork.

And the fun part: place in warmed tortillas of your choice and top with your favorite salsa, sauce, guacamole, onions, cheese, beans, etc......  Enjoy!

Submitted by Barb L.

Flying Olive Corn Salsa

1 12-ounce bag of frozen sweet yellow corn, defrosted and well drained

1 Tbsp Flying Olive Jalapeño Balsamic Vinegar

2 Tbsp Flying Olive Lime Extra Virgin Olive Oil

½-? Tsp Flying Olive Baklouti Green Chili Extra Virgin Olive Oil

1/2 red onion, finely chopped (about 1/3 cup) or 1 tsp onion powder

2/3 cup fresh cilantro, torn or roughly chopped

1 tsp freshly squeezed lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients in a bowl and stir to combine.  Season with additional salt and pepper cilantro, Baklouti Green Chili EVOO, and/ or lime to taste. Best when sits in the fridge for at least 30 minutes.

Submitted by Barb L.

Brazilian Chicken and Sausage Stew with Coconut Milk Sauce


Servings: 4


1 tsp ground cumin

½ -1 tsp ground cayenne pepper (optional)

1 tsp ground turmeric

1 tsp ground coriander

4 boneless skinless chicken breast halves or 5-6 chicken thighs, skin removed

1 (7 oz) Smoked turkey sausage cut into 1" piece

Salt and pepper to taste

2 Tbsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or Flying Olive Single Varietal of Choice, divided

½ tsp Flying Olive Cayenne Red Chile Extra Virgin Olive Oil or Flying Olive Single Varietal of Choice

1 Tbsp Flying Olive Jalapeño Balsamic Vinegar (opt)

1 onion, chopped or 2 tsp onion powder

1 Tbsp minced fresh ginger

2 cloves garlic, minced

3 tomatoes, chopped into 1" pieces

1 (14 ounce) can light coconut milk

¼ cup chopped parsley leaves

Cooked rice


In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.  Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.  Heat 1 Tbsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil and the Flying Olive Cayenne Red Chile EVOO in a skillet over medium heat.  Place the seasoned chicken in the skillet.  Cook 10 to 15 minutes on each side, until juices run clear and there is no pink.  Remove from heat and set aside to cool on paper towels.  Add the turkey sausage to the pan and cook until browned, about 10 minutes.  When done, remove to plate with paper towels to drain.

Heat the remaining Flying Olive Cilantro and Roasted Onion EVOO in the skillet.  Mix in the tomatoes, garlic, ginger and Flying Olive Jalapeño Balsamic Vinegar and continue cooking 5 to 8 minutes.  Stir in the coconut milk and simmer until somewhat thickened.

In the meantime, cut the chicken into 1" pieces and/or remove the meat from the bones (if using thighs) and set aside.  When the sauce is thickened, add the meat back into the sauce and heat on low-medium until heated through, about 5-10 minutes.

You may add additional salt and/or pepper to the sauce, if desired.

Serve over rice and garnish with the parsley.

Submitted by Barb L.

Mardi Gras Red Beans and Rice Creole Salad



1/4 cup diced celery

2 Tbsp diced onion (if you have it, purple looks great)

2 Tbsp diced green bell pepper

1Tbsp Flying Olive Baklouti Green Chili (spicy) or Cilantro and Roasted Onion Extra Virgin Olive Oil, or Single Varietal of Choice Extra Virgin Olive Oil

2 Tbsp Flying Olive Jalapeño (not really spicy) or Flying Olive Sicilian Lemon Balsamic Vinegar

Salt and pepper

½ (16oz) can red kidney beans, rinsed and drained

2 cups cooked brown rice (or white) Leftovers fine.

Torn cilantro or Italian Parsley to garnish, optional


Put the celery, onion, bell pepper, and Flying Olive EVOO and Flying Olive Balsamic Vinegar or choice in a jar with a lid.  Screw the top on and shake well.  Add salt and pepper to taste and shake once more.

Place the rice in a large bowl.  Gently fold the red beans into the brown rice, using a large spoon.  Add about ¾ of the dressing, reserving the rest.  Chill for about an hour up to overnight.  Check and add more dressing salt and pepper, if desired.

Serve with a sprinkle of torn cilantro or parsley.

Submitted by Barb L.

Tabouli Salad

Serves: 6-8


1 cup bulgar wheat

2 cups veggie broth, chicken broth, or water

1 bunch green onions, root end cut off and white only sliced thinly or chopped

½ bunch parsley, leaves only, chopped fine

1 medium tomato, small dice

1 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

¼ cup Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil

½-? tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, optional, or chili pepper, hot sauce or all of the above. (Fellow wimps, this much Cayenne Red Chili is just barely noticeable)

1 Tbsp Flying Olive Jalapeño Balsamic Vinegar

2-4 tsp lemon juice, to taste

½-3/4 tsp dried mint, to taste

½ tsp salt, more to taste

Freshly ground black pepper to taste


Add the bulgar wheat to the broth and bring to a boil. Reduce and simmer about 10-15 minutes until the broth is absorbed. Take off the heat and let sit for 5-10 minutes. Fluff with a fork and let cool a bit.

Meanwhile, prepare the green onions, parsley, and tomato. In a separate dish, prepare the dressing by whisking together the Flying Olive Lemon, Cilantro and Roasted Onion, and ½ tsp Cayenne Red Chili EVOO's. Whisk in the Jalapeño Balsamic Vinegar, 2 tsp lemon juice, mint, salt, and pepper. Taste and adjust seasonings. You may want to add more lemon juice, EVOO, mint, or salt and pepper.

When the bulgur is somewhat cool, add the dressing. Gently fold the bulgar and dressing together. Add the onions, parsley, and tomato. Mix thoroughly. Refrigerate and toss again before serving.

Submitted by Barb L.