Flavor of the Month

Blueberry Balsamic

The Flying Olive Eastgate will be closing early, at 6:00 pm, on Tuesday July 23, 2019

Our next cooking class with Rita Heikenfeld will be on Tuesday, July 23th, 6:30 - 8:00 pm. We have a few seats left.


It's red, white, and blueberry season! Enjoy our rich, dense, and fruity Blueberry Balsamic Vinegar on sale for the month of July. Blueberry Balsamic is fresh, fruity, jammy, and tart. Perfect for adding some delicious interest to your dishes.  Drizzle it on ice cream, yogurt, berries, or pancakes for a low calorie, delicious flavor addition. Add it to a Flying Olive Lemon Extra Virgin for a unique vinaigrette, or add it to Basil, Tuscan Herb, or Herbs de Provence for a sweet and savory marinade. If you love to "spice" up your food, it's a great addition to our spicy Extra Virgin Olive Oils!  Fish, chicken, pork, green salads, fruit, veggies—Blueberry Balsamic adds a complement to enhance the flavor of ordinary foods while giving them interest. It's a sweet-tart element that adds new dimensions to your culinary masterpieces!  From July 1-31, our Blueberry Balsamic is $10.95 for a 200 ml or $14.95 for a 375 ml bottle. Check out our website for some amazing blueberry recipes.  


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!

Poached Salmon with Blueberry Basil Sauce


1 pound salmon fillet cut into 4 portions and poached*

1 tsp Flying Olive's Basil Extra Virgin Olive Oil

1 tsp onion powder

2 Tbsp chopped fresh basil leaves

2 Tbsp honey

2 Tbsp Flying Olive's Blueberry Balsamic Vinegar

1 pkg (5 to 6 ounces) fresh blueberries


In small skillet, heat olive oil over low-medium heat. Add onion powder and heat 1min, being careful not to burn! Stir in basil, honey and vinegar. Simmer for 5-6 minutes stirring until mixture thickens. Stir in blueberries and simmer for 1 minute. Pour into a bowl and cool. Place 1/3 cup sauce on each plate. Top with poached salmon. Spoon additional sauce over salmon

*How to poach salmon:


1 pound salmon 1/2 cup each water & dry white wine

1/2 lemon sliced

1 bay leaf

1/2 stem fresh basil, chopped


Preheat oven to 350 degrees. Gently wash fish to check for bones & scales. Air dry. Combine water, wine, half of lemon slices, bay leaf & fresh basil. Let simmer 10 minutes. Place fish in pan, pour over poaching liquid. Cover with aluminum foil. Place in oven for 10-15 minutes depending on thickness of salmon.  Baste ½ way through. Remove when fish is opaque and flakes easily with a fork. Baste once more when removed from oven. Follow use of sauce above.

Submitted by Barb L.