Flavor of the Month

Red Apple Balsamic Vinegar

It's hard to believe that it is already time for Back to School. And just in time, a sweet Red Apple Balsamic welcomes students and staff to a new school year.  A mini of Red Apple Balsamic is perfect to tuck in a lunch box for a green or fruity salad or as a dip for apple slices. Add it to chicken, pork, or veggies for a sweet complement. Try it drizzled on sweet potatoes or acorn squash to add huge flavor with only a 10 calories in a tablespoon!  If you'd like to pair it for a vinaigrette or marinade, try it with a Flying Olive spicy Extra Virgin Olive Oil such as Harissa or Chipotle. Want something savory? Blend it with Mushroom and Sage or Herbs de Provence. And like most of our Balsamics, it's perfect with our Blood Orange, Lemon, or Lime Oils.  This month (August 1 - 31) our Red Apple Balsamic Vinegar is $4.75 for a 60ml mini, $10.95 for a 200ml, or $14.95 for a 375ml bottle.  We'd love to help you start planning for the HOLIDAYS!  We have great, reasonably-priced gift items for any budget. Come into the store or give us a call at 513-943-1900 for any assistance you need with ideas, ordering or recipes. Have a great school year!

Try These Recipes!

Apple and Fig Turnovers with Red Apple and Fig Glaze

Ingredients:

Crust and Filling

4 dried figs, stems remove and finely chopped or 1/2 cup chopped walnuts

1/4 cup packed brown sugar

1 ½ Tbsps Flying Olive's Butter Extra Virgin Olive Oil

2 medium apples, peeled, finely chopped

1 Tbsp all-purpose flour

1/4 tsp ground cinnamon

1 box refrigerated pie crusts, softened as directed on box

Glaze:

2/3 cup powdered sugar

1/8 tsp ground cinnamon

1/3 cup Flying Olive's Red Apple Balsamic Vinegar and 1/3 cup Flying Olive's Fig Balsamic Vinegar

Directions:

1.
Heat the oven to 375°F. In a small bowl, mix chopped figs, brown sugar and Butter EVOO with fork. In medium bowl, stir together apples, flour, and 1/4 teaspoon cinnamon; set aside.

2.
Unroll the crusts. Cut each crust into quarters. Place 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with fig mixture. Fold untopped half over filled half, stretching dough slightly. Press edges with fork to seal. Prick top with fork. Place on large cookie sheet sprayed lightly with cooking spray. Bake 22 - 28 minutes or until golden brown.

While the turnovers are baking, mix together the glaze ingredients in a small saucepan. Stir until smooth. Simmer for about 20-25 minutes until thickened. Stir occasionally to be sure the glaze doesn't burn.

Take the turnovers out of the oven, let cool completely, about 10 minutes. If desired, scoop vanilla ice cream , whipped cream or topping on or next to turnover.

Drizzle glaze on both.