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 Monday through Saturday from 11 am-6 pm.  We will be closed on Sunday.

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.  

Servings: 2


2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil
2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar
1 ½ Tbsp freshly squeezed lemon juice (or to taste)
1 tsp dried mint
¼ tsp salt
pinch of freshly ground pepper
1 cup of cooked couscous
¼ cup chopped pistachios, chopped


Mix Flying Olive Eureka Lemon EVOO, Flying Olive Lemongrass Mint Balsamic, lemon juice, mint, salt and pepper.  Refrigerate until needed.

Prepare couscous according to package directions.  When done, fluff couscous with a fork.  Gently stir in lemon-mint dressing and pistachios.  Serve warm or cold.

Submitted by Barb L.

Try These Recipes!

Strawberry Pie


Yield: 1 pie


1 pie crust, baked, either a pre-made or your Granny’s famous pie crust

1 ½ cups water

¾ cup sugar

1 ½ Tbsp cornstarch

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

1 (3oz) package strawberry gelatin

4 cups sliced strawberries OR 3 cups whole strawberries

Cool Whip or Whipped Cream, if desired


Bake the pie crust until golden brown according to package or Granny’s directions.  Set aside to cool.

Bring the water, sugar, cornstarch, and Flying Olive Strawberry Balsamic to a boil. Cook 2 minutes or until thick and fairly clear. Add the package of gelatin and stir the mixture until the gelatin is dissolved. Cool the mixture.

Pour the sliced or whole strawberries into the pie shell. Pour the gelatin mixture over the strawberries, glazing them to prevent them from spoiling. Place the pie in the refrigerator until gelatin is set, usually several hours.

Serve with Cool Whip or whipped cream, if desired.

Submitted by Barb L.