Flavor of the Month

Blood Orange Olive Oil

What could be better than sunshine, warm days, and our Flavor of the Month, Blood Orange Extra Virgin Olive Oil on sale? This delicious, citrus-fused extra virgin olive oil goes with bread, eggs, fruit, poultry, salad, seafood, and veggies.  Have you tried Flying Olive’s Blood Orange Extra Virgin Olive Oil in Orange-Kissed Olive Oil Cake or Chocolate Brownies? How about a Cuban Pork Tenderloin or Strawberry Orange and Poppy Seed SaladBrighten up any salads by mixing it with Cranberry Pear, Peach, Grapefruit, or our new Cascadian Wild Raspberry, just to name a few possibilities. In addition, we are having a Christmas in July Sale!  It is an IN-STORE only sale of just a few Theme Boxes.  Our $33 theme boxes will be 10% off while in-store supplies last.  Come in and check them out.  Yes, they will still be wonderful at Christmas and you will have saved money too!  (only 1 discount can be used per item). This month, sale prices for our Blood Orange Olive Oil are $4.75 for a 60ml mini bottle, a 200 ml is $10.95, and a 375ml bottle is $14.95.  The sale lasts from June 30 - July 31, 2017.  And as always, if you have any questions about recipes or ordering, we are always glad to help! 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.