Flavor of the Month

Black Mission Fig Balsamic Vinegar

We'd love to help with ordering or recipes. Sweet, luscious, with a hint of tartness, our flavor of the month, Black Mission Fig Balsamic is perfect for your spring salad, melons and other fruit, beef, pork, lamb, salmon, and feta or soft cheeses. One of our customers won FIRST PLACE in a grilled cheese sandwich competition using two soft cheeses, our luscious Black Mission Fig Balsamic, and toasted bread! The possibilities for using this popular balsamic are limited only by your imagination!  Pair it with Flying Olive Garlic or a spicy extra virgin olive oil for a marinade; pair it with a Flying Olive citrus EVOO for a green or spinach salad. Use it for desserts such as baked pears. Or mix it with Toasted Sesameor French Walnut Oil for an exotic combination than will transport you to the Mediterranean!  From April 1-30, Black Mission Fig Balsamic is on sale! A 60 ml bottle is $4.75, a 200ml bottle is $10.95 and a 375 ml bottle is $14.95.  Please call us at 513-943-1900. And don't forget about the hundreds of recipes on our website to help you with your next amazing creation.

 

 

 

Try These Recipes!

Apple and Fig Turnovers with Red Apple and Fig Glaze

Ingredients:

Crust and Filling

4 dried figs, stems remove and finely chopped or 1/2 cup chopped walnuts

1/4 cup packed brown sugar

1 ½ Tbsps Flying Olive's Butter Extra Virgin Olive Oil

2 medium apples, peeled, finely chopped

1 Tbsp all-purpose flour

1/4 tsp ground cinnamon

1 box refrigerated pie crusts, softened as directed on box

Glaze:

2/3 cup powdered sugar

1/8 tsp ground cinnamon

1/3 cup Flying Olive's Red Apple Balsamic Vinegar and 1/3 cup Flying Olive's Fig Balsamic Vinegar

Directions:

1.
Heat the oven to 375°F. In a small bowl, mix chopped figs, brown sugar and Butter EVOO with fork. In medium bowl, stir together apples, flour, and 1/4 teaspoon cinnamon; set aside.

2.
Unroll the crusts. Cut each crust into quarters. Place 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with fig mixture. Fold untopped half over filled half, stretching dough slightly. Press edges with fork to seal. Prick top with fork. Place on large cookie sheet sprayed lightly with cooking spray. Bake 22 - 28 minutes or until golden brown.

While the turnovers are baking, mix together the glaze ingredients in a small saucepan. Stir until smooth. Simmer for about 20-25 minutes until thickened. Stir occasionally to be sure the glaze doesn't burn.

Take the turnovers out of the oven, let cool completely, about 10 minutes. If desired, scoop vanilla ice cream , whipped cream or topping on or next to turnover.

Drizzle glaze on both.