Flavor of the Month

Olive Wood Smoked

Just in time for Barbeque Season: Our Spanish Olive Wood Smoked Olive Oil.  If you want that smoky, bacon-y flavor, this one is for you! Perfect for Dad's Day or Graduation parties and barbeques this beautiful oil complements many dishes. And if Dad doesn't need any more ties, this makes a great gift!  The smoky flavor complements homemade barbeque sauce, fish, poultry, veggies, ham and pork, added to baked beans, green beans, or any dish where you want that rich, savory flavor.  Mix it with our Maple Balsamic Vinegar for ham and pork, baked beans, salmon, or chicken.  We love this simple marinade: Take those beautiful steaks out of the refrigerator. While they are warming up, brush on and then massage in ½ Olive Wood Smoked Olive Oil and ½ Garlic EVOO (The amount of EVOO you use will depend on how many steaks you are cooking). Let the meat sit for about 45 minutes on the counter. Pat any excess oil off, sprinkle with salt and pepper and grill. Take off the grill and let sit for about 10 minutes, loosely covered with foil. This recipe is also great to grill, pan fry, or broil inside.  Find a recipe you like on our website, or invent your own! We'd love to hear your successes!  This month, our Olive Wood Smoked EVOO is on sale. A 60 ml mini is $4.95, a 200 ml is $10.95, and a 375 ml is $14.95.  Have a great summer. We are working on our next cooking class with Rita Heikenfeld in July.  Questions? Comments? Please call us at 513-943-1900.

Try These Recipes!


4 chicken breasts

Flying Olive Olive Wood Smoked or Garlic Extra Virgin Olive Oil for brushing

1 medium red onion, sliced

4 cups vegetables, prepared into bite size pieces (potatoes, grape tomatoes, carrots, or whatever you have on hand )

4 tsp Flying Olive Butter Extra Virgin Olive Oil, divided

Salt and Pepper to taste


Cut 4 pieces of heavy duty foil (about 18" square)aluminum foil

Brush Flying Olive Extra Virgin Olive Oil in the middle of one foil square.

Place chicken breast in the middle of the aluminum foil.

Top chicken breast with a few slices of red onion, grape tomatoes, and approximately 1 cup of cubed vegetables, and
salt and pepper to taste. Drizzle with 1 tsp Flying Olive Butter Extra Virgin Olive Oil

Fold up the chicken and vegetables into foil packets. Seal tightly.

Grill on medium heat 7-9 minutes each side or bake at 400 degrees for 15-20 minutes, or nestle in low-medium campfire
coals until internal temperature reaches 165 degrees. After removing from heat, wait a few minutes before opening as steam will be very hot.

Submitted by Barb L.