Flavor of the Month

Blood Orange Olive Oil

What could be better than sunshine, warm days, and our Flavor of the Month, Blood Orange Extra Virgin Olive Oil on sale? This delicious, citrus-fused extra virgin olive oil goes with bread, eggs, fruit, poultry, salad, seafood, and veggies.  Have you tried Flying Olive’s Blood Orange Extra Virgin Olive Oil in Orange-Kissed Olive Oil Cake or Chocolate Brownies? How about a Cuban Pork Tenderloin or Strawberry Orange and Poppy Seed SaladBrighten up any salads by mixing it with Cranberry Pear, Peach, Grapefruit, or our new Cascadian Wild Raspberry, just to name a few possibilities. In addition, we are having a Christmas in July Sale!  It is an IN-STORE only sale of just a few Theme Boxes.  Our $33 theme boxes will be 10% off while in-store supplies last.  Come in and check them out.  Yes, they will still be wonderful at Christmas and you will have saved money too!  (only 1 discount can be used per item). This month, sale prices for our Blood Orange Olive Oil are $4.75 for a 60ml mini bottle, a 200 ml is $10.95, and a 375ml bottle is $14.95.  The sale lasts from June 30 - July 31, 2017.  And as always, if you have any questions about recipes or ordering, we are always glad to help! 513-943-1900.

Try These Recipes!

Blood Orange Brownies





1 box of Dark Chocolate Brownie Mix (I particularly like Ghiradelli)

Substitute the 1/3 cup (or amount directions indicate) of vegetable oil with Flying Olive’s Blood Orange Extra Virgin Olive Oil


Bake as directed on the box. Serve with the Raspberry Reduction Below, ice cream, whipped cream or topping.


Raspberry Balsamic Reduction:


1 cup of Flying Olive Raspberry Balsamic Vinegar


Place the Flying Olive Raspberry Balsamic Vinegar in a small saucepan and heat on low simmer for about 15 minutes.

Let the balsamic cool in the pan. It will thicken more as it cools.

Just before serving, place a small scoop of vanilla ice cream on top of the brownie.

Drizzle the Raspberry Balsamic Reduction on top of the ice cream.


Submitted by Barb L.