Flavor of the Month

Lavender Balsamic Vinegar

What better way to celebrate summer than with our flavor of the month: Lavender Balsamic Vinegar. Wow your guests at your next picnic by using this unique, delicious balsamic vinegar.  Floral, sweet, rich, and elegant, Lavender Balsamic complements salad, fruit, meat, seafood, veggies, dessert, and dairy. Luscious with citrusy Flying Olive Extra Virgins, zesty with spicy oils, and perfect mixed with Flying Olive herbaceous oils such as Basil.  Mix it with Herbs de Provence for a truly French flair and use it as vinaigrette or as a marinade for a fruit and nut salad. Drizzle over ice cream or swirl into yogurt with fresh berries or on steamed veggies.  From August 1-31 2019, our Lavender Balsamic Vinegar is on sale! A 60 ml mini is $4.95, only $10.95 for a 200 ml, and $14.95 for a 375 ml bottle.  And as always, if you have any questions or concerns, please give us a call at 513-943-1900

Try These Recipes!

Lavender and Lemon Grilled Chicken

Yield: 4 servings


¼ cup Flying Olive Lavender Balsamic Vinegar

¼ cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

2 tsp Dijon mustard

2 fat cloves of garlic, minced

½ tsp kosher salt

½ tsp freshly ground black pepper

2 Tbsp fresh squeezed lemon juice and a few gratings of zest

4 chicken breasts or 4 large chicken thighs or pieces of choice


Mix all the ingredients together and place in a zip lock bag.  Add the chicken and flip the bag several times to coat the chicken. Marinade for 30 minutes or longer, up to 6 hours, if you have the time.

Heat grill to high.  Drain the marinade from the chicken.  Turn grill down to medium and place the chicken on the grill, skin side
down and let brown a minute or two.  Turn the grill down to medium-low.  Turn over the chicken and continue cooking for
10-20 minutes, depending on the size of your chicken pieces, or until it reaches an internal temperature of 165 degrees.

Remove from grill and let sit for 10 minutes under foil.  Serve.

Submitted by Barb L.