Flavor of the Month

Wild Mushroom and Sage EVOO

November celebrates Flying Olive's THIRD anniversary!  The oldest specialty Extra Virgin Olive Oil and Balsamic Vinegar Store in the area, we are celebrating with special offers and gifts.

To start, what better way to add extra flavor to your meals than with our flavor of the month, Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil? Perfect for adding to your Thanksgiving dinner or adding a delicious special element for all your fall cooking.

Savory sage with hints of wild mushroom make this the perfect Extra Virgin Olive Oil to use when you sauté veggies or rice for stuffing, replace butter in dishes, brush on steaks, roast veggies, or create a wonderful marinade to inject into your turkey!

From November 1-30, 2014, Flying Olive's Wild Mushroom and Sage is on sale.  Our 200ml size is $9.95, 375ml is $13.95.

An extra bonus awaits you every two weeks when you sign up for our email list special offers. Go to the "Newsletter" tab and sign up today. We will never sell or share your email address!

The Holidays are upon us! Need corporate gifts for clients or for a special friend?  Starting at $4, we have a wide range of prices and offerings.  Our most popular item, the mini bottles, and many of our gifts don't appear on the website. (Yes, we're working on it!)  Please give us a call at 513.943.1900 to use your discounts, ask for assistance, or customize! Our store hours are Monday-Saturday from 10am-7pm, Sunday 10-6.




Try These Recipes!

Grilled Polenta and Eggplant Salad


1 pound 2 ozs polenta (18-ounce roll)

1 medium eggplant

1 large red bell pepper

6 Tbsps Flying Olive's Organic Wild Mushroom and Sage EVOO, divided

4 ozs arugula

1 Tbsp plus 2 tsps Flying Olive's Traditional 18-year Aged Balsamic, divided

Salt and freshly ground black pepper to taste


Cut eggplant into ½ inch slices. Salt both sides and let sit in a colander for ½ hour. Pat dry with paper towels. Preheat grill to med-high heat. Remove the seeds and ribs of pepper and cut into 8 strips. Carefully slice polenta about ½ "wide, at least 12 pieces.

To prepare the ingredients for grilling, use approximately 5 Tbsps of Wild Mushroom and Sage EVOO to brush on each side of pieces of eggplant, pepper, and polenta. Set the EVOO coated bowl aside for dressing the arugula. Salt and pepper the grilling ingredients.

Transfer polenta, eggplant and red bell peppers to hot grill. Grill each side until cooked through, about 4-5 minutes per side. Loosen and turn the polenta gently so that it doesn't break.

Meanwhile, whisk together 1 Tbsp Wild Mushroom and Sage EVOO and 1 Tbsp of 18 Year Traditional Balsamic in the bowl set aside earlier. Toss the arugula in the Oil and Vinegar dressing.

Divide the dressed arugula between 4 plates.  Layer the grilled ingredients alternating polenta, eggplant and red pepper until used. Drizzle with ½ tsp of 18 Yr Traditional Balsamic (or more to taste) over each serving. Salt and pepper to taste.

Submitted by Barb L.

Clean-out-the-Refrigerator Soup


This can be as varied as the contents of your refrigerator!  A great way to use up little bits of meat and veggies.  Using fresh veggies much improves the overall quality of your soup-BHL


1 Tbsp Flying Olive Mushroom and Sage Extra Virgin Olive Oil

1 large onion, roughly chopped

3 cloves garlic, finely chopped

½ left-over roasted chicken, skin and extra fat removed

1 stalk celery, chopped

1-2 carrots, peeled and sliced thin, divided

½ cup white rice

1 medium zucchini, sliced thin

1 cup peas

1 cup corn

1 cup fresh green beans cut into 1" pieces, stems removed

1 cup mushrooms, sliced

Parsley, about a Tbsp, chopped

Seasonings of choice: sage, thyme, garlic or onion powder, and red pepper flakes-- whatever you like and that goes well with the veggies you've chosen

Salt and freshly ground pepper

Parmesan Cheese, shredded, if desired


Fill a large 5 quart pot about ½ way and turn on high.

Add the Flying Olive Mushroom and Sage EVOO to a skillet and add onion.  Let simmer for about 2-3 minutes until it becomes translucent.  Add the garlic and cook another minute until fragrant.  Add these to the boiling water.  Turn down heat to medium.

Break or cut apart the chicken and submerge in the water.  Add half the carrots and all the celery and simmer for 30-45 minutes, until chicken begins to fall apart.  Remove from heat and let cool for 10 minutes.  Place a colander in a large bowl and pour the juice and chicken into the bowl taking care not to splash the hot broth.

Return the broth to the pot and let the chicken cool until it can be safely handled.  When cool, pick the meat off the bones, cutting any large pieces apart.  Return these to the pot with the broth and turn the heat to medium.  When hot, add the rice and let cook about 10 minutes.  Add the rest of the vegetables, except mushrooms, adding the ones that require more cooking first, waiting a minute or two, and adding the next.  Once all are added, cool a bit of soup on a spoon and try a taste.  Add your chosen spices, salt and pepper.  Just before serving, add the sliced mushrooms to each bowl and, if desired, a sprinkling of Parmesan Cheese.  Wonderful with homemade croutons!

Submitted by Barb L.

Chicken Thighs (or meat of choice) Stuffed with Mushrooms, Cranberries, and Sage

Yield: 8-10 chicken thighs, about 4-6 servings


8-10 boneless, skinless chicken breasts

4-6 Tbsp Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil

4-5 pieces of day-old multigrain bread or bread of choice, about 3 cups of cubes

¾ cup boiling water

1 cup dried cranberries (I prefer the 50% sugar, but your choice)

2-3 shallots or 1 small onion, diced

8 oz of mushrooms, sliced

2 tsp dried sage, divided

Salt and pepper

Sage or parsley to garnish, torn in pieces


Turn on broiler to 500 degrees F.

Rinse and pat dry chicken thighs and set aside.

Place bread on sheet of aluminum foil on a cookie sheet and brush both sides lightly with about 2-3 Tbsp of Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil.  Toast lightly on each side, about 2 minutes each . Remove from oven and let cool.  Turn oven down to 350 degrees.

Boil water in a cup. Add cranberries and allow to steep for about 5 minutes until plump.  In the meantime, if toasted bread is cool, cut into small 1" cubes.

In skillet, add 2 Tbsp of Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil.  Add diced shallots and let cook for 1-2 minutes. Add sliced mushrooms and 1 ½ tsp dried sage and cook about 1-2 more minutes.  Add cranberries and water they were soaked in. Cook for about 1-2 more minutes until mushrooms and cranberries soften a bit.  Add salt and pepper to taste.  Add bread cubes and stir gently. Continue to cook for a few more minutes until bread is somewhat moist.

Sprinkle chicken thighs with salt, pepper and remaining dried sage.  Add stuffing to each chicken thigh and close with a toothpick, if needed.  Brush the outside with the remaining Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil and sprinkle with remaining dried sage.  Cook for about 30 minutes until chicken and stuffing are cooked thoroughly (165 degrees).  Garnish with torn sage or parsley.  Any additional stuffing can be cooked along with the chicken and served on the side.

Submitted by Barb L.

Pasta with Butternut Squash, Sage, and Proscutto

Yield: 6-8 servings


1 box medium pasta such as Farfalle (bowties)

1/4 cup Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil, divided

1 cup prosciutto, julienned (about 6 oz) (use bacon in a pinch, but prosciutto is SO much better)

1 cup shallots, chopped

5 cups butternut squash, peeled and cut into a 1"dice (about a 3-4 lb butternut)

½ tsp dried sage

3 cups chicken broth

1/4 cup Parmigiano-Reggiano Cheese, grated

Salt and freshly ground pepper to taste


Bring a large pot of water to a boil.

Meanwhile, heat 1 Tbsp Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil in a skillet.  Add prosciutto and sauté until crispy. Transfer to paper towels to drain.

Heat the remaining olive oil over medium in the same skillet.  Add the shallots and sauté until translucent, about 3-5 minutes.  Add the butternut squash and sauté for an additional 3-5 minutes.  Add the broth and sage and simmer until the squash is tender, about 10 minutes.

In the meantime, add the pasta to the boiling water to which a bit of Wild Mushroom and Sage EVOO has been added.  Cook al dente, according to the package directions.  When done, drain in a colander and return to the cooking pot.

When the squash is tender, place 1/3 of the sauce in a blender and process until smooth and creamy.  Add it to the pasta in the
pot and add the remaining butternut squash and liquid.  Toss to coat.  Serve on individual plates.

Sprinkle with cheese and season with salt and pepper.  Top with the crispy prosciutto and serve.

Inspired by a Barilla Pasta recipe.

Submitted by Barb L.

Apple and Onion Roasted Chicken Thighs with Maple Balsamic Sauce


2 red cooking apples, cored and sliced

1 large shallot or 1 small onion, diced

3-4 chicken thighs, skin removed

1 Tbsp plus 1 tsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil, divided

½ cup Flying Olive Maple Balsamic Vinegar

1-1 ½ tsp dried sage, divided

1 tsp honey

¼ cup applesauce (sweetened or unsweetened)

Salt and pepper to taste


Preheat oven to 350 degrees.

Slice apples and dice shallot or onion.  Grease baking dish with 1 tsp Flying Olive Cilantro and Roasted Onion or Wild Mushroom and Sage Extra Virgin Olive Oil.

In a skillet, add 1 Tbsp of your choice of Flying Olive Extra Virgin Olive Oil.  Heat oil on medium until just shimmering.  Add chicken thighs.  Cook on both sides until brown, about 3 minutes each side.  Place browned chicken in baking dish.  Cover with apple slices and diced shallot/onion.

Whisk together Flying Olive Maple Balsamic Vinegar, 1 tsp dried sage, and honey in a small bowl.  Pour over chicken, onions, and apples.  Place in the oven and cook about 45 minutes to 1 hour, depending on size of thighs.  Baste 2-3 times while

Remove chicken and apples from pan.  Pour remaining pan juices and any shallot/onion bits in a saucepan.  Add applesauce. Simmer for 5-10 minutes until thickened.  Taste and add more sage, and salt, and pepper to taste.

Top chicken with apples and onions and spoon on maple and applesauce sauce or place sauce in a bowl to pass.

Submitted by Barb L.

Stuffed Pumpkin

Vary the ingredients and the amounts depending on what you like and the size of the pumpkin.  Great as a main dish or to serve with a holiday meal.  Either way, it tastes great and looks cool!  BHL


4 pieces of thick Applewood Smoked (or similar) Bacon*, diced

2-21/2 lb pie pumpkin

2 Tbsp Wild Mushroom and Sage or Flying Olive Garlic or Flying Olive Extra Virgin Olive Oil of choice, divided

1 cup chopped onions

½ cup chopped and peeled carrots

½ cup chopped celery

1 Granny Smith (or a similar tart) apple, cored, peeled and cut into ½" pieces

1-2 garlic cloves peeled and minced

1/3 cup dried cranberries

1 tsp dried sage, crumbled

1 tsp dried thyme, crumbled

½ loaf, about 4 cups, of stale or toasted bread (I especially like sourdough), cut into cubes (toast it slightly if it is not stale)

½-1 tsp Applewood Smoked Bacon or Washington Smoked sea salt Salt of the Earth*, or regular sea salt

Freshly ground black pepper


Center a rack in the oven and preheat the oven to 350 degrees F.  Line a baking sheet with aluminum foil or a silicone baking mat.

Cook the bacon until crisp.  Drain well.  Add 1 Tbsp of Flying Olive Wild Mushroom and Sage or Garlic Extra Virgin Olive Oil. Add the onion and cook 2-3 minutes.  Add the chopped carrots and celery and cook until almost soft.  Add the apple and
garlic and cook 1-2 minutes more.  Add the cranberries, sage, and thyme.  Add the bread cubes and stir to coat.  Take off the heat to cool.

Meanwhile, using a very sturdy knife, cut the cap out of the top of the pumpkin (think Halloween).  Remove the seeds and strings from the cap and from inside the pumpkin.  Place on a baking sheet. Rub the inside with the remaining Flying Olive Wild Mushroom and Sage or Garlic Extra Virgin Olive Oil and sprinkle with the Applewood Smoked Bacon* Salt of the Earth and freshly ground black pepper.

When cooled a bit, stuff the mix into the pumpkin.  The pumpkin should be well filled and packed.  You might have a little too much filling, or you might need to add to it, depending on the size of your pumpkin.

Put the cap on the pumpkin and bake it for about 2 hours, check after 90 minutes as the size of pumpkins varies greatly. Everything inside the pumpkin should be bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.  The pumpkin will also looked slightly collapsed or soft.  The pumpkin will have given off liquid so be careful of steam when taking the top off.  If desired, remove the top for about the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, very carefully, bring it to the table or transfer it to a platter.  To serve, get a generous amount of pumpkin into the spoonful, or can dig into the pumpkin with a big spoon, pull the pumpkin pulp into the filling, and then mix everything up.  If you have leftovers, scoop them out of the pumpkin, and refrigerate.

Submitted by Barb L.

*If you prefer not to use bacon or our Applewood Smoked Bacon salt, omit them.  Instead use our Washington Smoked Sea Salt, which is available in the store.