Flavor of the Month

Herbes de Provence

September marks the end of summer and the hint of the coming (gulp!) winter.  The air conditioner has received a workout this summer!  Time to think about digging out fall jackets and enjoying the blazing colors on a crisp autumn walk.  It's also time to think about turning on the oven and using our Herbs de Provence Extra Virgin Olive Oil to roast chicken, turkey, pork, lamb, or veggies.  This herb blend is the specialty of Provence, in southern France, and is known for its light and savory flavors and hints of rosemary, thyme, lavender, marjoram, fennel, and bay leaf.  Perfect for seafood, pasta, ratatouille, soup, omelets and eggs, tomatoes, or salmon.  We love it paired with Lavender, Sicilian Lemon, or Neapolitan Herb Balsamic Vinegar for a marinade or salad dressing, but there are dozens of wonderful combinations with other Flying Olive Balsamic Vinegars.  This month, our versatile Herbs de Provence Extra Virgin Olive Oil is on SALE. A 60 ml is $4.75, a 200 ml is $10.95, and our best value is a 375 ml for $14.95.  And hard as it is to believe, we've had people in the store starting their HOLIDAY shopping! Our products last for 2-3 YEARS so keeping them for hostess, corporate, or holiday gifts is never a problem.  In addition, Flying Olive has great, reasonably-priced gift items for any budget. Come into the store or give us a call at 513-943-1900 for any assistance you need with ideas, ordering, or recipes. And as always, we really appreciate your compliments, suggestions, and continued support.

Try These Recipes!

Maple Balsamic Glazed Ham

Serves 8


1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Flying Olive’s Maple or Cinnamon Pear Balsamic Vinegar

2 Tbsp Dijon or grainy mustard


Preheat the oven to 325.

Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-45 minutes to complete. When the balsamic vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. (Save and warm the remaining glaze for drizzling on the sliced ham before serving.)

Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or as directed on the ham’s directions. Serve when the glaze has caramelized and the ham is golden brown.