Flavor of the Month

Wild Mushroom and Sage Olive Oil

Let’s hold on to summer for just a little while and enjoy grilling—everything! One of our customers’ favorite Flying Olive Extra Virgin Olive Oils is Wild Mushroom and Sage. Hints of shitake, chanterelle, and other wild mushrooms combine with savory sage to provide steak, poultry, pork, polenta, and veggies with extra flavor before adding heat and smoke! This versatile EVOO is delicious with bread, eggs, pasta, rice, as a marinade or in green or pasta salad. Favorite vinegar pairings include: Blackberry Ginger, Black Cherry, Cinnamon Pear, Grapefruit, Gravenstein Apple, Neapolitan Herb, Oregano, Peach, Pineapple, Red Apple, Sicilian Lemon, 18 Year or other Aged Dark Balsamic Vinegars. Drizzle Wild Mushroom and Sage over noodles and add smoked Gouda cheese. Cook scrambled eggs or sauté dry rice until translucent for an effortless extravagance. Our customers love it in mashed or sweet potatoes, grilled veggies or mixed with Red Apple Balsamic to inject into or baste poultry. Many customers love having a mini bottle of Flying Olive EVOO and Vinegar to pack in their lunch. We really appreciate your continued support and positive feedback. And as always, if you have any questions or help with ordering or recipes, give us a call at 513-943-1900.

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 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.