Flavor of the Month

Lemongrass Mint


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Lemongrass Mint White Balsamic Vinegar

Perfect for a fruit or green salad on a hot summer day. Our Lemongrass Mint Balsamic has the light lemon-lime flavor of lemongrass combined with fresh mint. Asian inspired with a crisp and clean flavor.

Mix with a spicy Flying Olive Extra Virgin Olive Oil for a cool and spicy marinade, pasta, or rice. Whisk with Lime, Garlic, or Basil for a tangy marinade or salad dressing. Reduce and drizzle on fresh fruit, pork, or chicken.

During the month of July, our delicious Lemongrass Mint is $9.95 for a 200 ml bottle, $13.95 for a 375 ml bottle



Try These Recipes!

Honey, Mint, and Cumin Marinated Lamb Chops

Serves 2-4


2 tsp dried or 2 tsp chopped fresh mint
2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar
2 Tbsp Flying Olive Arbosana Extra Virgin Olive Oil or mild-medium Flying Olive Single varietal of choice
1 tsp ground cumin (if you don't like cumin, leave it out)
1 tsp Dijon mustard
2 tsp honey
½ tsp Kosher salt
½ tsp freshly ground black pepper
4 (2-ounce) lamb loin chops, about 1 inch thick, trimmed
Cooking spray
Mint sprigs for garnish, if desired

Combine first 8 ingredients in a small bowl, stirring well. Rinse and pat dry lamb.  Place lamb in a zip lock bag or a shallow, covered dish.  Pour the marinade mixture evenly over both sides of lamb.  Flip a few times to coat meat and refrigerate for 4-6 hours, flipping occasionally if you have the chance.
Prepare grill by coating with cooking spray.  Turn on grill to medium and let heat. Sear lamb on each side.  Turn down the grill and cook for 2-4 minutes on each side or until desired degree of doneness.  Garnish with mint sprigs.  Serve immediately.

Submitted by Barb L.

Greek Orzo Salad with Chickpeas & Artichoke Hearts

Serves: 4-6


2 garlic clove, peeled and mashed

1/4 teaspoon sea salt

1 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

3 Tbsp freshly squeezed lemon juice (about ½ a lemon)

1/4 teaspoon freshly ground black pepper

3 Tbsp chopped fresh mint or 1 Tbsp dried mint

1-2 tsp honey (opt)

1 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar

2 teaspoon all purpose Greek seasoning or see below*

1 cup orzo pasta or other tiny pasta

3-5 oz artichoke hearts (I prefer those in water), cut into bite-sized pieces

1 (15.5 ounce) can chickpeas, rinsed

2/3 cup crumbled feta cheese (opt)

3-6 cups baby spinach leaves or a mixture of greens of your choice


Bring a saucepan of water to a boil.

While water is coming to a boil, mash garlic and add salt, Flying Olive Eureka Lemon EVOO, lemon juice, pepper, mint, honey, and Greek seasoning.  Set aside to let herb mixture rehydrate.

Cook orzo until just tender, about 9 minutes (check package directions).  When cooked al dente, drain and rinse the orzo under cold water until cool.  Shake colander to remove excess water.  Transfer to a medium bowl, add the oil and vinegar mixture, and toss gently.

Add the artichokes and chickpeas and toss gently to combine.  Add more salt and pepper if desired.

Take a handful of spinach and rip the leaves into small pieces.  Add these to the salad OR divide spinach between plates and top with the salad OR both: add small pieces to the salad and place salad on a bed of greens.  Add feta cheese and a sprinkle of mint, if desired.  Serve.

If you have the time, this salad in much better if you can refrigerate it for an hour or two.

Submitted by Barb L.

Homemade Greek Seasoning

The hardest part of making Greek Seasoning is finding all the spices in your cupboard!  If you are missing something, just go ahead and add what you have.  The *ed ingredients are the most important.  Store leftovers in a small glass jar.

*1 ½ tsp dried oregano

*1 tsp dried mint

*1 tsp dried thyme

*½ tsp dried basil

*½ tsp dried marjoram, ground

*½ tsp onion powder

*½ tsp garlic powder

¼ tsp dried nutmeg

½ tsp cornstarch

½ tsp dried parsley

¼ tsp ground cinnamon

Sea salt and freshly ground pepper, if desired

Strawberries and Avocados with Lemon, Strawberry, Mint, and Honey Vinaigrette

Serves: 6


2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

1 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar

1 tsp honey

sea salt and freshly ground black pepper to taste

Arugula, or greens of choice, enough for each plate

2 avocados, peeled, pitted and cut into slices

12-15 strawberries, stemmed and sliced

Sprinkle of chopped mint to garnish


Whisk or shake in a small glass jar, the Flying Olive Lemon EVOO, and the Flying Olive Strawberry Balsamic Vinegar and Flying Olive Lemongrass Mint Balsamic Vinegar.  Add the honey, salt, and pepper and mix well.

Arrange the arugula, avocados and strawberries on 6 salad plates by alternating the slices of avocado with the sliced strawberries.

Drizzle the vinaigrette over the fruit salad.  Serve immediately.

Submitted by Barb L.

Papaya Ginger Salad

Yield: 2-3 Servings


1 large Maridol papaya, cubed or available papaya, to equal 4 cups (Be sure the papaya is quite firm and not mushy)

2 Tbsp chopped fresh ginger (less if like less spicy)

2 Tbsp Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp honey or light brown sugar

¼ tsp ground cinnamon

¼ tsp ground cumin

1 ½ tsp Flying Olive Lemongrass Mint Balsamic Vinegar

¼ tsp Salts-of-The-Earth* Xocolatl or Hot Coffee sea salt or sea salt of choice

2 tsp fresh lime juice (bottled ok but not as goodl)

2-3 Tbsp shelled pepitas (pumpkin seeds), toasted

Chopped cilantro to garnish, if desired


Cube the papaya and set aside. Place ginger in a food processor and chop until fine. Scrape down the edges. Add Flying Olive Serrano Honey Vinegar, Flying Olive Persian Lime Extra Virgin Olive Oil, honey/ brown sugar, cinnamon, cumin, Flying Olive Lemongrass Mint Balsamic Vinegar, salt, and lime juice. Stir until well blended, scraping sides as necessary. Add part of the dressing to the papaya cubes and toss. Add more dressing as needed.

To serve, place a scoop of papaya salad on a plate. Sprinkle with toasted pumpkin seeds and sprinkle with the cilantro, if desired.

Submitted by Barb L.

* Available in the Eastgate Store

Watermelon Ginger Relish

The ginger makes this a tiny bit spicy. Reduce the amount of ginger if you want less spice. BHL

Yield: ½ cup, enough for two servings.


3 cups seeded watermelon, cut into ½" cubes, divided (much easier if you use seed-free watermelon!)

1 Tbsp minced fresh ginger

2 Tbsp  Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar

2 Tbsp freshly squeezed lime juice

1 Tbsp light brown sugar

¼ tsp salt

1 Tbsp chopped fresh cilantro, leaves only

1 Tbsp fresh chopped mint or ½ tsp dried mint, optional


Cut the watermelon from the rind. Reserve ½ cup of cubes. Place 1 ½ cups of the watermelon in a food processor or blender. Add the ginger, Flying Olive Serrano Honey and Lemongrass Mint Vinegars, lime juice, brown sugar, and salt. Blend until liquefied.

Transfer to a saucepan. Bring to a boil over medium-high heat and boil until reduced to ½ cup. This will take about 20 minutes on medium-high, watching it carefully, or 40-45 minutes if you simmer it (and don't have to watch carefully until the last few minutes!) It should reduce to about ½ cup. Take off the heat and cool.

Up to this point, you can store your relish in the refrigerator for 2 days.  Place the remaining ingredients in separate airtight containers.  When ready to serve, stir in the remaining ½ cup of cubed watermelon, the cilantro, and the mint. Wonderful with Marinated Grilled Swordfish!

Inspired by a recipe from the amazing book, Mexican Flavors. Hugh Carpenter and Teri Sandison, 2014.

Submitted by Barb L.

Donna's Amazing Asian Cabbage Salad

Thank you, Donna, for this great recipe idea. This is absolutely delicious! BHL

Yield: 4-6 generous helpings

Ingredients for salad:
1 medium Napa cabbage,split in half and chopped fine
2-3 green onions including tops, chopped
1 pkg uncooked Ramen noodles, seasonings discarded, noodles crushed but not pulverized (Donna suggests placing the noodles in a zip lock bag and crushing them with a rolling pin)
¼ cup unsalted raw sesame seeds
4 Tbsp Flying Olive Butter Extra Virgin Olive Oil or 4 Tbsp Butter
¼-1/2 cup sliced raw, unsalted almonds or walnuts
¼ cup raw, unsalted sunflower seeds

Ingredients for Donna's Original Dressing:

½ cup Extra Virgin Olive Oil
1 Tbsp soy sauce
½ cup sugar
¼ cup cider vinegar

Variations by Barb L. for Dressing #2 Or #3:

1/4 cup plus 1 Tbsp Flying Olive Lemongrass Mint OR Honey Ginger Balsamic Vinegar

1/4 cup Flying Olive Toasted Sesame Oil
1 ½ Tbsp Flying Olive Chipotle Extra Virgin Olive Oil
2-3 tsp sweetener of choice, more as desired

Except for the final mixing of all ingredients, the salad can be made up to 1 day ahead

Finely cut up the cabbage and green onions, including tops. Rinse in a colander, drain on paper towels, and set aside or place in the refrigerator, if making ahead.

Pour Flying Olive Butter EVOO or butter in a large skillet. When warm, add crushed noodles, seeds, and nuts. Lightly brown. Watch carefully, especially during last few minutes, that the mixture doesn't burn. Dry on paper towels and cool. Set aside or place in a ziplock bag, if making ahead.

Meanwhile, blend the ingredients for your choice of dressing. Whisk in a small bowl or shake in a jar. When ready to serve, remix and pour on as much of the cabbage/onions as needed for one meal (the salad gets soggy after awhile. All the ingredients store well for several days). Let sit 10 minutes. Add seeds/nuts and blend, let sit an additional 10 minutes. Add seasonings to taste. Serve.

Submitted by Donna V. Clermont County, OH

Thai Sugar Snap Pea Salad

Yield: 4 Servings


1 lb sugar snap peas, tipped and strings removed

2-4 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar, divided

2 Tbsp Flying Olive Basil Extra Virgin Olive Oil

1/4-1/2 tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (opt)

4 green onions, white part sliced thin

Salt and freshly ground black pepper to taste

2 Tbsp toasted sesame seeds


Prepare an ice water bath.  Cook peas for 2-3 minutes in boiling water, drain in a colander and quickly chill in the ice water bath.

Mix 2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar, Flying Olive Basil EVOO, and Flying Olive Cayenne Red Chili EVOO.  Shake or whisk well.  Taste.  Add more Lemongrass Mint Balsamic if you like a more minty flavor.  Add salt and pepper to taste.

Add the dressing to the peas and toss.  Refrigerate for about an hour.  Right before serving, toss again and add the toasted sesame seeds.  Serve.

Submitted by Barb L.