Flavor of the Month

Basil Extra Virgin Olive Oil

May, 2018 Flavor of the Month: Will Spring ever come? Old Man Winter seems to have a firm grip on us this year. If we can't enjoy spring, at least we can enjoy the flavor of garden-fresh basil in Flying Olive's BASIL Extra Virgin Olive Oil! This versatile, delicious Extra Virgin Olive Oil complements bread, pasta, poultry, salads, seafood, and vegetables. Brush on salmon, veggies, pizza, and meat before cooking or use it in pizza crust dough or to enhance pesto.  Whether you are fixing an Italian, Mexican, or Thai meal, improve your creation with the taste of fresh basil. And Basil EVOO is perfect for mixing with Flying Olive Strawberry, Raspberry, or Blueberry Balsamic Vinegars for a tasty vinaigrette. A caprese salad drizzled with Basil EVOO and our Dark Aged Traditional Balsamic Vinegars is simple to make and unbelievably delicious!  From May 1-31, 2018, BASIL EXTRA VIRGIN OLIVE OIL is on sale: $10.95 for a 200ml bottle, $14.95 for a 375ml bottle. NEW NEW NEW: We've just received our first shipment of Olive Wood Smoked Olive Oil. It adds a delicately smoky flavor to green or baked beans, chili, jambalaya, and marinades, rubs for steaks, hamburgers, fish, pork, poultry, or veggies. If pouring rain, snow, and sleet have prevented you from grilling, try our latest Extra Virgin and bring a light smoky flavor to all your favorite meals.  Give us a call at 513-943-1900 for any assistance you might need. We're always here to help with ideas, recipes, or ordering.

Try These Recipes!

Tuscan Chicken Stew

 

Like any stew, use what you have on hand. I've added some substitutions to make life a little easier! Be sure to shake the Italian dipping oil well before using. BHL

Serves 4

Ingredients:

4 boneless, skinless chicken thighs or 2 chicken breasts cut into 2" pieces.

¼ cup + 1 Tbsp Flying Olive Italian Dipping Extra Virgin Olive Oil, or Flying Olive's Tuscan Herb EVOO, or Flying Olive's Garlic EVOO.

¼ cup Flying Olive Sicilian Lemon Balsamic Vinegar

1 large carrot cut into bite-sized pieces

1 rib celery cut into bite-sized pieces

2 cloves garlic minced or 1 small onion

1 can (14.5 oz) fire roasted diced tomatoes (or 1 can diced tomatoes)

2 Tbsp tomato sauce or 1 Tbsp tomato paste

1 cup chicken stock

1 tsp dried basil

1 bay leaf

½ tsp dried thyme

1 can (15.5oz.) cannellini beans, drained and rinsed

Salt and freshly ground black pepper

Directions:

Cut up chicken.  Place in a zip-lock bag. Mix ¼ cup of Flying Olive Italian Dipping Oil and Flying Olive's Sicilian Lemon Balsamic and pour over chicken. Flip the bag a few times and place in the refrigerator to marinade at least 30 minutes.

In the meantime, add 1 Tbsp Flying Olive Italian Dipping oil to a large skillet on medium heat.  Cook carrots and celery (and onion, if you like) for about 3-4 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes, tomato sauce or paste, stock, basil, bay leaf, and thyme. Drain the chicken from the marinade and discard the marinade. Add the chicken to the skillet and stir to be sure that it is separated and covered. Cook for about 5-10 minutes until the chicken is done. Add the beans and simmer until the chicken is cooked and the sauce is omewhat reduced and thick, about 10-15 minutes. Serve over angel hair pasta or with garlic bread. We love this over angel hair pasta.

Submitted by Barb L.