Flavor of the Month

Garlic EVOO

 

HAPPY NEW YEAR! It's hard to believe that it's already 2020! Start your new year off with an amazing deal from The Flying Olive: What is our customers' and our staff's favorite flavored oil? Flying Olive's Garlic EVOO! It has the delicious flavor of pungent, fresh garlic. It is amazingly versatile and can be used in Mediterranean, Asian, Middle Eastern, and Mexican cooking. Garlic EVOO is fantastic as a base for dipping oils, to marinate or cook asparagus and other veggies, chicken, turkey, beef, or pork. Seafood gets a boost and eggs, veggies, and pasta are never better. Garlic EVOO can be paired with many fruit and herb balsamic vinegars for a marinade or salad dressing. It can also be mixed with Chipotle, Rosemary, Smoked, Lemon, or Butter oils to add delicious flavor to your meals. Punch up your recipes with our Garlic Extra Virgin EVOO.  From January 1, 2020 through January 31, 2020, a 60 ml mini is just $4.95, a 200 ml bottle $10.95, and a 375 ml bottle is only $14.95. It's the perfect time to stock up! We look forward to continuing to serve you in 2020. And, as always, if there is anything, we can do to help you with finding the right oils and vinegars, gifts, recipes, or ordering, please give us a call at 513-943-1900  

 

 

 

Try These Recipes!

Ahi Tuna with Chimichurri Sauce and an Avocado and Greens Salad

If you love fresh herbs, try making chimichurri sauce. It’s great on salad, steak, chicken, pork and, of course, fish. Barb L.

Serves: 4

Ingredients:

For the Chimichurri Sauce:

3 Tbsp Flying Olive Basil Extra Virgin Olive Oil

3 Tbsp Flying Olive Cilantro and Roasted Onion or Garlic Extra Virgin Olive Oil

½-2 tsp Flying Olive Chipotle (mildly spicy), Harissa (medium spicy), or Cayenne Red Chili (call the fire department) Extra Virgin Olive Oil (to your taste), if desired

1/2 cup chopped cilantro leaves and smaller stems
1 small shallot, minced
3 Tbsp Neapolitan Herb Balsamic Vinegar (tangy)  or Aged Dark Traditional Balsamic (sweeter)
2 Tbsp chopped basil
2 Tbsp chopped parsley
3 garlic cloves, minced
1 tsp chopped thyme
kosher salt
freshly ground black pepper

For the Tuna:
1-lb sushi-grade tuna steak or enough for 4 people
6-12 oz baby arugula or mixed greens of your choice (the photo shows arugula and Bibb lettuce)
2 avocados, pitted, peeled and sliced

Directions:

In a small bowl, add the 3 Tbsp Flying Olive Basil Extra Virgin Olive Oil, the 3 Tbsp Flying Olive Cilantro and Roasted Onion or Garlic Extra Virgin Olive Oi,l and as much of the Flying Olive spicy extra Virgin Olive Oil as desired. (We taste as we go, adding 1/4 tsp of the spicy EVOO at a time until it becomes spicy enough for us).

In a separate bowl or cup, add only 1/3 cup of the Flying Olive Extra Virgin Olive Oil Mixture with the cilantro, shallot, Flying Olive Balsamic Vinegar of Choice, basil, parsley, garlic, and thyme. Season with salt and pepper, and set aside.

Season both sides of the tuna generously with salt and pepper. Heat the remaining 2 Tbsp of the Flying Olive Extra Virgin Olive Oil Mixture in a non-stick pan over high heat. Sear the tuna, about 1-2 minutes per side, depending on the size of the tuna piece (or pieces). Sear the tuna quickly, not cook it. It should be bright pink on the inside. Transfer the tuna to a cutting board and cut into thin slices.

In a medium bowl, toss the greens with about 1/3 of the chimichurri sauce. Divide the dressed greens on 4 salad plates. top with the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.

Submitted by Barb L.