Flavor of the Month

Neapolitan Herb Balsamic Vinegar

NOTE - The shipping charge when ordering from the FlyingOlive.com Website has been REDUCED to $9.95 for up to six 200 ml or four 375 ml bottles of product.

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Neapolitan Herb is a tart and vibrant Balsamic Vinegar and it has endless uses: soups, stews, and veggies. Use in savory combination with other Flying Olive EVOO's such as Herbs de Provence and Tuscan Herb. Add some spice by blending with peppery olive oils: Baklouti Green Chili, Chipotle. Or how about adding it to some Wild Mushroom and Sage for marinating a steak? Use it in place of red wine vinegar or Worcestershire sauce.
From September 1 - 30, 2016, Neapolitan Herb is on sale!
200 ml for $9.95 and 375 ml for $13.95.
Questions? Please call 513-943-1900 for help with recipes or ordering.

Try These Recipes!

Neapolitan Herbed Grilled Mushrooms

Serves: 2-3


2 Tbsp Flying Olive Mushroom and Sage, Tuscan Herb, or Herbs de Provence Extra Virgin Olive Oil

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

¼ tsp garlic powder

Salt and pepper to taste

½ Tbsp freshly minced Italian Parsley

1 package (8ozs) stuffing mushrooms, about 2” in diameter. My package had 6 mushrooms in it


Heat the grill on medium or the broiler.

Mix together the Flying Olive EVOO of Choice, the Neapolitan Herb Balsamic Vinegar, garlic powder, and salt and pepper.

Clean the mushrooms by gently brushing any dirt off the caps. Set them on a plate and brush the olive oil/balsamic vinegar mixture over the mushrooms caps. Let them sit for about 15 minutes to absorb the flavors.

Brush the caps once more before placing them in on the heat. Cook for about 5 minutes until the caps are slightly browned and the mushrooms are just beginning to soften. Remove from heat.

Sprinkle with fresh parsley, if desired. Serve.

Submitted by Chuck and Barb L.