Flavor of the Month

Baklouti Green Chili

March is the beginning of spring—we hope! With the weather determined by Leprechauns, anything goes. What could be better than a little of the green to spice up St. Patrick's Day and the rest of March? Baklouti Green Chili EVOO is one of our customers' favorites and our March Flavor of the Month. It has the wonderful taste of green bell peppers and is perfect for any dish that calls for them--with a little kick! It's HOT, but mixing it with a balsamic cools it down. If you haven't tried it with our Pineapple Balsamic, you are in for a treat!  Perfect for cooking eggs, a Spanish omelet, marinating pork or chicken, Mexican or Thai dishes, adding to seafood, soup, or grilled meat and veggies. Sauté your onions and peppers for chili, jambalaya, soup, casseroles, or sausage and peppers.  Add it to rice, salads, salsas, or crock pot meals.  From March 1-31, 2018, our Baklouti Green Chili Olive Oil is $10.95 for a 200ml or $14.95 for a 375ml. Minis are available for $4.75 each.  If you have any questions or need help ordering, give us a call at 513-943-1900. We're always willing to help. Thanks again for supporting our store! Wade, Ceil, Chuck, and Barb.

Try These Recipes!

Flying Fajita Marinade

Enough for 2-3 servings

1Tbsp fresh lime juice

2 Tbsp Flying Olive's Green Baklouti EVOO or 1 Tbsp of Flying Olive's Green Baklouti EVOO and 1 Tbsp of Flying Olive's Persian Lime EVOO (for less spiciness)

1-2 cloves garlic, smashed and minced

1 Tbsp Flying Olive's Serrano Honey Specialty Vinegar

½ tsp onion powder

¼ tsp liquid smoke

Pinch of salt and freshly ground black pepper

1-1 ½ lbs skirt, flank or other steak cut into strips. You can also use stir fry meat, already cut into strips. 


In a large resealable plastic bag, mix together the lime juice, olive oil(s), garlic, vinegar, onion powder, liquid smoke, and salt and pepper.

Place desired meat in the marinade and refrigerate at least 2-24 hrs, turning ever so often.

Preheat the grill to high.  Using a grill pan, add the drained meat.  Turn down grill to medium.  Cook quickly to sear in juices, 3-5 minutes, until desired doneness.  Remove.  Serve in warmed tortillas with condiments of your choice.

Submitted by Barb L.