Flavor of the Month

Peach Balsamic Vinegar

September Flavor of the Month:


Fall is here and our flavor of the month is delicious Peach Balsamic Vinegar.  It reflects the crispness of autumn: Light and sweet with a nice tangy kick.  Perfect to use in everything from fruit salsa to seafood.  Flying Olive's Peach Balsamic pairs well with our sweet Extra Virgin Olive Oils such as Mandarin and Blood Orange; savory EVOO's like Garlic, or EVOO's with some heat, like Chipotle.  Try it on salads, as a marinade, with tomatoes and cucumbers, or to caramelize onions.

From September 1-30, 2014, our 200ml bottle is only $9.95, a 375ml bottle is $13.95.  You'll want to try some of our recipes or experiment on your own.

Want to save even more?  Sign up for our bimonthly email list for coupons and special offers.  Go to the "Newsletter" tab and sign up today.  We will never sell or share your email address!  Do you have a Frequent Buyer's Card?  We have had over 50 customers collect their free 200 ml bottle after purchasing 10 bottles (redemption of offer excludes truffle oils).  And if you are an on-line customer, don't worry!  We keep cards on file for you in the store.

Give us a call at 513-943-1900 for assistance in choosing gifts, recipes, or items that might not appear on our website.  We'd love to help in any way we can.

 Follow us on Pinterest and get $1 off your next purchase.



Try These Recipes!

Pink Goddess Dressing

Yield: About 1 cup


1 fresh peach, pitted

4-10 fresh strawberries

¼ cup Flying Olive Arbosana or another mild-medium Flying Olive Fruity Single Varietal of choice

2 Tbsp Flying Olive Strawberry Balsamic

2 Tbsp Flying Olive Peach Balsamic

1-2 tsp sweetner of choice


Using a blender, add the peach and about 4 strawberries and blend well until fruit is finely chopped.  Add the Flying Olive Arbosana and Strawberry and Peach Balsamics.  Blend well.  Add sweetner to taste.  Garnish the salad with the remaining strawberries, sliced thin.  Serve.

Submitted by Ben L., Pine Bush, NY

Ginger, Peach, and Almond Salad


Yield: Makes 2-4 Salads


6 -8 cups greens of choice, washed, dried and torn into bite-sized pieces

2 Tbsp Flying Olive Peach Balsamic Vinegar

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

2 Tbsp Flying Olive Roasted Almond Oil

1-2 tsp honey or agave nectar to taste

2 peaches cut into bite-sized pieces

Salt and pepper

Toppings: sliced almonds, sunflower seeds, croutons or other toppings of choice


Clean and prepare greens and divide among 2-4 plates

In a small jar or bowl, mix together the Flying Olive Balsamics, the Roasted Almond Oil, and the honey.  Add salt and freshly ground black pepper to taste.  Shake or stir well. Taste and adjust seasonings and sweetness.  Place in a medium-sized bowl.

Cut the peaches up.  Place the pieces in the bowl with the dressing and coat the pieces well.  Let sit for a few minutes to absorb the flavors.  Divide the greens among the plates.  Divide the peaches and dressing.  Drizzle the remaining dressing between the salads.  Top with your favorite toppings.

Submitted by Barb L.

Peachy Pork Loin

Yield:  Serves 6 to 8


3 pound boneless pork loin roast

1/3 cup Flying Olive Peach Balsamic Vinegar

1 tsp Dijon mustard

2-3 Tbs. peach or apricot preserves or jam

1 Tbs. fresh thyme leaves stripped from the stems plus 3 or 4 fresh thyme sprigs

1/4 cup plus 1 Tbs. Flying Olive Herbes de Provence Extra Virgin Olive Oil

Kosher salt and freshly ground pepper, to taste

2 1/2 lb. small peaches, halved and pitted, about 6-8


Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large zip lock bag.  In a small bowl, whisk together the Peach Balsamic Vinegar, mustard, preserves, thyme leaves and 1/4 cup Herbes de Provence EVOO.  Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours, flipping the bag over several times.

One hour before you begin to cook the pork, remove the roast from the zip lock bag and discard the marinade.  Place the pork loin on a baking sheet with a rack.  Generously season the roast on all sides with salt and pepper.  Let stand at room temperature for 1 hour.

Prepare the grill for indirect grilling over medium-high heat: Turn off the burner under the side where the pork loin will be and leave the other burner on.  Place a small pan of water (an aluminum pie plate works great), for the side where the burner is on.  You will need to add more water to the pie plate
as it evaporates.

In a large bowl, toss the prepared peaches with 1 Tbs. Flying Olive Herbes de Provence EVOO.  Set aside.  Place the pork, fat side up, in the center of a grill pan.  Place the grill pan in the center of the grill over the indirect heat, cover the grill and cook for 30 minutes.  If one side of the pork is getting more brown than the other, use tongs to move it around.

At this point, arrange the peaches along the sides of the pork loin, top the peaches with the thyme sprigs, if desired, and cover the grill.  Cook until the pork is well browned and registers 145°F, 20 to 30 minutes more.  Transfer the pork and peaches to a platter and loosely cover with aluminum foil.  Let rest for 10 minutes before carving. Remove the string and cut the pork into thin slices and serve immediately with the peaches.

Submitted by Barb L., inspired by a Williams-Sonoma recipe

Tomato, Mozzarella, and Peach Crostini


12 pieces of sliced baguette, your choice of bread

¼- ½ cup Flying Olive Basil Extra Virgin Olive Oil

1-2 ripe peaches, sliced very thin into 12 pieces

¼ cup Flying Olive Peach Balsamic Vinegar, divided

1 large ripe tomato sliced into 6 pieces

1 ball of fresh mozzarella, removed from water, drained, and sliced into 12 thin pieces

3-4 sprigs of fresh basil, sliced into thin ribbons

Sea salt

Freshly cracked black pepper


Turn the broiler on to 500 F.

Line a cookie sheet with aluminum foil and spread out the bread in one layer.  Brush each side with Flying Olive Basil Extra Virgin Olive Oil and toast for about 2-3 minutes on each side until slightly brown along the edges and crisp. (This step can be done ahead of time)

When ready to assemble the crostini, slice the peaches.  Place in a bowl and drizzle with about 2 Tbsp of the Flying Olive Peach Balsamic.  Sprinkle with salt and pepper.

Slice the tomato, and then cut across the slice so that each piece is in the shape of a half moon. Line up the slice with the curve of the bread (if there is one).  Thinly slice the mozzarella cheese and place it on top of the tomato.   Place 1 slice of peach on top of the tomato.  And lastly, slice the fresh basil and sprinkle it on top of the peach slices.

Top each crostini with more salt and pepper and about 1-2 tsp of Flying Olive Peach Balsamic Vinegar. Serve and don't worry about using knives and forks.  Fingers work much better.

Submitted by Barb L.




1 slab baby back spare ribs (about 4 pounds) (You can use St. Louis spare ribs but will need to double the time they cook...voice of experience here!)

Salt and freshly ground black pepper

1-3 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or a Flying Olive Single Varietal of choice, divided

2 tsp fresh thyme, leaves stripped from the stem

1/2 onion

3 garlic cloves smashed and minced

2 cups ketchup

2 Tbsp liquid smoke

1 cup peach preserves

2 Tbsp Dijon mustard

3 Tbsp brown sugar (I usually use Splenda Brown sugar blend)

3 Tbsp molasses

2 Tbsp Flying Olive Peach Balsamic Vinegar

1 tsp ground cumin (optional)

1 tsp smoked or plain ground paprika


Preheat the oven to 250 degrees F.  Cut the ribs into 3-4 rib sections.  Place on a rack placed in a large roasting pan.  Sprinkle with salt and freshly ground black pepper and drizzle with 1-2 Tbsp of Flying Olive Garlic or Flying Olive Olive Oil of choice.  Cover with foil and place them in the oven.  Let the ribs bake for 1 ½-2 hours.  Check the to see if they are falling off the bone.  If not, place them back in the oven. If they are, uncover and proceed to the next step.

Meanwhile, make the sauce.  Add a drizzle of Flying Olive EVOO to a large saucepan.  Place the thyme sprigs, onion and garlic in the pan. Slowly, simmer for 5 minutes, taking care that the garlic and onion just simmer, and don't brown or burn.  Add the rest of the sauce ingredients, stirring occasionally, and turn the heat down to low.  Cook slowly for 20-25 minutes to blend the flavors.  Taste, adding salt and pepper if necessary.  Save about 1-1 1/2 cups of the sauce for basting
later.  Reserve the rest for serving with the ribs.

Take the ribs out of the oven and baste them with the sauce.  Place them back in the oven and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven.

Preheat the grill or broiler for 5 minutes on high.  If using a grill, turn the grill down to medium and broil the ribs, basting them with the sauce. Within about 5 minutes, they should start to become brown and slightly crispy.  Turn them over and baste the other side.  Serve with the extra barbeque sauce on the side.

Submitted by Barb L.