Flavor of the Month

Corona Virus Adjustments

Here are the ways in which you can still purchase Flying Olive Extra Virgin Olive Oils and Balsamic Vinegars: 

At the store: We will be open Wednesday, Friday, and Saturday from 11 am-3 pm. 

By phone: 513-943-1900.  Place your order during our new temporary hours on Wednesday, Friday, or Saturday. We will have it ready for you or will mail it to you (shipping charges apply).

Our website: flyingolive.com. 


To try something different and creative to eat while at home, here are links for some delicious and fun recipes to try.  Easy, uncomplicated, and with some staples you probably have in your pantry:  Simple Sausage Patsa, Potato Soup with Ham Dairy Free, Pasta Con Aglio and Olio (Pasta with Garlic and Oil), BLT Salad, Mini Meatloaves and Veggies Sheet Pan Dinner, Nann Pizza. And remember, we have hundreds of other great recipes on our website, flyingolive.com.   


Also, as a reminder, the Grapefruit White Balsamic Vinegar is on sale for the entire months of March and April. A 60ml of Grapefruit Balsamic Vinegar is $4.95, a 200ml bottle is $10.95, and it's only $4 additional for a 375ml bottle 


Thank You!, Wade, Chuck and Barb.  

Try These Recipes!

Chicken Thighs with Farro, Peppers, and Tomatoes

Many of you have talked about farro, a grain that is unfamiliar to most Americans but often used in European cooking. Farro is also called spelt and has a nutty, hearty taste, somewhat like barley. Here’s a chicken dish that is reminiscent of arroz con pollo--Barb L.

Seves: 6


12 skinless, boneless chicken thighs (about 2 ½-3 lbs) (You can use skinless chicken thighs if you want)

2 Tbsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar

¼ tsp black pepper

2 tsp dried oregano, divided

1 ¼ tsp kosher salt, divided

2 Tbsp Flying Olive Garlic, Tuscan Herb, or a Single Varietal of Choice. (A Flying Olive spicy EVOO such as Chipotle, Harissa, Baklouti Green Chili, or Cayenne Red Chili Pepper might also be good, although I haven’t tried it yet), divided

1 cup chopped yellow onion

1 large red bell pepper, cut into 2” long, ½’ thick strips

1 large green bell pepper, cut into 2” long, ½’ thick strips

5 garlic cloves, minced

1/2 tsp ground cumin

2 ½ cups unsalted chicken stock

1 ½ cups uncooked faro, rinsed and drained

1 (14.5 oz) can unsalted Fire roasted diced tomatoes drained

½ cup green olives stuffed with pimiento, sliced

1 cup frozen peas

Chopped fresh Italian parsley to garnish, if desired


Combine the chicken, Flying Olive Balsamic Vinegar of Choice, black pepper, and 1 tsp salt in a large bowl. Add the chicken and toss to coat. Let stand 20 minutes.

Heat 1 Tbsp Flying Olive EVOO of choice in a Dutch oven over medium heat. Add the chicken thighs to the pan in a single layer and cook until well browned, about 3 minutes per side. Watch carefully as to not burn the chicken (voice of experience, here!) Transfer the browned chicken to a platter and cover loosely with a sheet of aluminum foil. Continue browning all the chicken, adding the remaining 1 Tbsp of oil, if needed.

Add the onion, bell peppers, and garlic to the pan. Cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in 1 tsp oregano and 1 tsp salt. Continue cooking for 1 minute. Stir in the farro and tomatoes. Increase the heat to high and bring to a boil. Return the chicken and accumulated juices to the pan. Reduce the heat to medium-low and continue cooking the chicken until it is done, between 10-15 minutes.

Stir in the green olives. Cook, uncovered, until the farro is tender and most of the liquid has been absorbed, about 10-20 minutes. Stir in the peas and cook until they are tender, about 3-5 minutes.

Serve with a sprinkle of Italian parsley, if desired.

Inspired by a recipe in Cooking Light, December, 2016.

Submitted by Barb L.