Rinse tilapia fillets in cold water and pat dry with paper towels. Marinate fish in J. Olive Co. Baklouti Olive Oil for 15 mins.
Season both sides of each fillet with salt and pepper.
Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
Heat the Baklouti olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Drizzle Apricot on each side as it cooks.