Flavor of the Month

Blood Orange Olive Oil

Holiday Hours:  Christmas and New Year's Eve: 10-4; Closed on Christmas and New Year's

What could be better than the flavor of zesty oranges during the cool holiday season? Our December Flavor of the Month, Blood Orange Extra Virgin Olive! is on sale! This is one of our customers' favorites. Perfect for gift giving or stocking up for yourself. This delicious, fresh-fused citrus flavor goes with salads, bread, eggs, fruit, poultry, seafood, and veggies.
Have you tried Flying Olive's Blood Orange Extra Virgin Olive Oil in Orange-Kissed Chocolate Olive Oil Cake or Blood Orange Chocolate Brownies? How about a Cuban Pork Tenderloin or in a Strawberry, Orange, and Poppy Seed Salad?
You can brighten up any salad by mixing it with Cranberry Pear, Peach, Grapefruit, or our new Cascadian Wild Raspberry, just to name a few possibilities.
For Gift Giving, our mini bottles at $4.75, each are perfect for slipping in a stocking, for a host/hostess gift, or for adding some fun to a holiday table. Beautiful decorated theme boxes, $33 each, contain 6 mini bottles and are a great gift for that foodie friend.
This month, sale prices for our Blood Orange Olive Oil are $4.75 for a 60 ml mini bottle, a 200 ml is $10.95, and a 375ml bottle is $14.95. The sale lasts from December 1-31, 2018.
If you have any questions about recipes, ordering, or items not on our website, please call 513-943-1900. We are always glad to help! And perhaps, best of all, we can send your gift from the store and save you precious time this busy season.
From all of us to you, have a wonderful HOLIDAY and Happy New Year! Wade, Ceil, Chuck, and Barb.

Try These Recipes!

Almond Citrus Cake

YIELD: 8 servings


1 small-to-medium orange

1 lemon

6 ounces whole raw almonds

1 cup all-purpose flour

1 tablespoon baking powder

4 eggs

1/2 teaspoon salt

1 1/2 cups sugar

1/3 c Flying Olive's Eureka Lemon EVOO

1/3 c Flying Olive's Blood Orange EVOO

Confectioners' sugar or whipped cream


Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.

Preheat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.

Set oven to 350 degrees, and grease a 9-inch spring form pan.

When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard the seeds. Put the fruits in the food processor and process almost to a paste

In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and Flying Olive's olive oils, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 45 minutes to 1 hour. Remove and dust with confectioners' sugar or whipped cream.

Submitted by Barb L.