Flavor of the Month

Blueberry Balsamic June 2017

It's blueberry season! Enjoy our rich, dense, and fruity Blueberry Balsamic Vinegar on sale for the month of June. Blueberries are fresh, fruity, jammy, and tart. Perfect for adding some interest to your dishes.
Drizzle it on ice cream, berries, or pancakes for a low calorie, delicious flavor addition. Add it to a Flying Olive Extra Virgin for a unique vinaigrette or add it to Basil, Tuscan Herb, or Herbs de Provence for a sweet and savory marinade. If you love to "spice" up your food, it's a great addition to any of our spicy Extra Virgin Olive Oils to liven up your picnics, graduation parties, or Father's Day barbeques.
Fish, chicken, pork , fruit, veggies—blueberry adds the complement to enhance the flavor of ordinary foods while giving them interest and a sweet-tart element that adds new dimensions to the ordinary.
This month, our Blueberry Balsamic is $10.95 for a 200 ml or $14.95 for a 375 ml bottle. Check out our website for some great blueberry recipes or ordering.

Try These Recipes!

Poached Salmon with Blueberry Basil Sauce


1 pound salmon fillet cut into 4 portions and poached*

1 tsp Flying Olive's Basil Extra Virgin Olive Oil

1 tsp onion powder

2 Tbsp chopped fresh basil leaves

2 Tbsp honey

2 Tbsp Flying Olive's Blueberry Balsamic Vinegar

1 pkg (5 to 6 ounces) fresh blueberries


In small skillet, heat olive oil over low-medium heat. Add onion powder and heat 1min, being careful not to burn! Stir in basil, honey and vinegar. Simmer for 5-6 minutes stirring until mixture thickens. Stir in blueberries and simmer for 1 minute. Pour into a bowl and cool. Place 1/3 cup sauce on each plate. Top with poached salmon. Spoon additional sauce over salmon

*How to poach salmon:


1 pound salmon 1/2 cup each water & dry white wine

1/2 lemon sliced

1 bay leaf

1/2 stem fresh basil, chopped


Preheat oven to 350 degrees. Gently wash fish to check for bones & scales. Air dry. Combine water, wine, half of lemon slices, bay leaf & fresh basil. Let simmer 10 minutes. Place fish in pan, pour over poaching liquid. Cover with aluminum foil. Place in oven for 10-15 minutes depending on thickness of salmon.  Baste ½ way through. Remove when fish is opaque and flakes easily with a fork. Baste once more when removed from oven. Follow use of sauce above.

Submitted by Barb L.