Recipes and Links

Orange Green Beans with Pistachios

Serves: 4


1 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

¼ cup chopped white onion

2 cloves garlic, finely chopped

1 pound green beans, trimmed and cut on the diagonal into 1” pieces

¼ - ½ tsp kosher salt, or to taste

Freshly ground black pepper

½ cup freshly squeezed orange juice (about 1 ½ -2 medium oranges)

2 Tbsp Flying Olive Gravenstein Apple, Sicilian Lemon, or Grapefruit Balsamic Vinegar

3 Tbsp pistachios, toasted, more if desired


Heat the Flying Olive Blood Orange Extra Virgin Olive Oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Stir in the garlic and cook until fragrant, about 1 minute. Toss in the green beans, sprinkle with the salt and pepper to taste, and cook until the beans begin to soften, about 5-6 minutes.

Pour in the orange juice and Flying Olive Balsamic Vinegar of Choice. Cook, stirring occasionally, for another 6-8 minutes, or until the beans are thoroughly cooked and the sauce is slightly thickened.

Transfer the beans to a serving platter, sprinkle with the toasted pistachios, toss, and serve.

Inspired by a recipe in the beautiful cookbook by Pati Jinish, Pati’s Mexican Table, Houghton Mifflin Harcourt, NY 2013..

Submitted by Barb L.