Flavor of the Month

Maple Balsamic Vinegar

Time for some serious fall cooking! Our flavor of the month, Vermont Maple Balsamic Vinegar will add some delicious, fall flavor to your meals. Its delicious, fresh scent adds a caramel flavor to your meat, dressings, fruit, poultry, salmon, and pumpkin or winter squash dishes.  Drizzle it on ice cream (really!). Reduce it for a glaze for bacon, chicken, or pork. Combine it with Flying Olive's Blood Orange EVOO to make granola or a perfect fall dressing. Or, add it to one of our spicy EVOO's for a mouth-watering salmon.  This deliciously sweet balsamic vinegar pairs beautifully with our vegan and cholesterol and dairy-free Butter EVOO for a unique drizzle for pancakes or waffles. And added to our French Walnut Oil it will put pumpkin spice to shame!  We love to tuck a mini bottle in a lunch box as a dip for apple or pear slices. Or, use it to marinate pork, chicken, or ham, drizzle in baked beans, combine with cream cheese, or add to a barbeque sauce.  Our October Flavor of the Month awaits your creativity.  A 60ml mini bottle is $4.75, a 200ml just $10.95, and our 375ml bottle is $14.95.  And before all the craziness begins, think about The Flying Olive for all your HOLIDAY gift giving. Why take wine when you can take the unique gift of Extra Virgin Olive Oil and Balsamic Vinegar? Our staff can help you find the perfect pairing for a gift, or customize a gift box just for you. If you have any questions, or would like help with ordering, give us a call at 513-943-1900.

Try These Recipes!

Maple Balsamic Glazed Ham

Serves 8


1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Flying Olive’s Maple or Cinnamon Pear Balsamic Vinegar

2 Tbsp Dijon or grainy mustard


Preheat the oven to 325.

Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-45 minutes to complete. When the balsamic vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. (Save and warm the remaining glaze for drizzling on the sliced ham before serving.)

Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or as directed on the ham’s directions. Serve when the glaze has caramelized and the ham is golden brown.