News

May Newsletter, 2015 May 01 2015

May News

Things turn out best for the people who make the best of the way things turn out.   – John Wooden

How else can I describe our construction debacle? We keep on keeping on. Thank you for your patience and for your sincere words of encouragement. The end is in sight. The good news, The Mixx will be opening on June 2nd and The Container Store opens on June 27th. 

Did you know four years ago today, we opened Olive Tree? Happy Birthday to us! It has been the one of the most challenging but most rewarding jobs we have tackled. Our gratitude to you, our loyal customers, who have become a very big part of our lives. We love hearing about your families and you wanting to hear about ours. It really does take a village. To celebrate, come in from May 14th – May 16th and wish us a happy birthday and we will take 20% off your entire purchase. Just remind us that you received the newsletter and we will handle the rest.

Due to construction, we will be closed on Sunday, May 17th. 

Dragonfly Gourmet Foods

Our friends from Dragonfly Gourmet Foods will be in on Friday, May 15th at 2:00 to sample their products. This husband and wife dynamic duo makes delicious pickles, salsas and spreads. Here is your opportunity to come in and pick up a jar or two for the weekend.

In the Kitchen with Ann

We had great feedback after last weekend’s demo. We have decided to have Ann in for another informal sampling of the products we have in the store on Saturday, May 30th at  10:00 a.m.  Come in and have a treat and chat with Ann about any kitchen or cooking questions you may have.

New Artwork

We are looking forward to having Nancy Beaver'sartwork on display in the store. Her beautiful pieces will arrive next week and will be available for purchase. We are very excited to share her work with you.

Cooking Classes

We have some great classes lined up for the next few months. If you want a Girls Night Out or a Date Night, we have you covered.

Creatively Casual Salads with Ann Lund 
May 20, 2015
6:00 – 9:00 pm
$45

Welcome Ann as we talk salad. We have just a few spots left in the popular class.
  • Springtime Iced Tea
  • Artichoke Bruschetta
  • Chicken Cherry Pasta Salad with Poppy Seed Dressing
  • Crunchy Romaine Toss
  • Romaine, Penne and Chicken Caesar Salad
  • Gourmet Brownies
Limoncello 101 – SOLD OUT
June 1, 2015
6:00 – 9:00 pm
 
Jasper knows Limoncello!
  • Limoncello Pasta
  • Scampi alla Limone
  • Chicken alla Sorento
  • Limoncello Cake
  • Jasper’s Homemade Limoncello
Cooking For Two with Kathy Moore and Roxanne Wyss
June 4, 2015
6:00 - 8:00 p.m.
Pricing Below
 
Are you cooking for two? Newlyweds, of course, but anyone who finds themselves cooking for one, two or just a few will enjoy this class that captures the fresh flavors of summer.
  • Crostini with Garlic Confit, Tomatoes and Parmesan
  • Salad with Vinaigrette
  • Trio of Pestos with Pasta
  • Berry Almond Tart for Two (plus a sampling of Kathy and Roxanne's Slow Cooker Cakes)
 
Price for class for one is either $45 (just class) or $70 which includes class and one signed copy of The Newlywed Cookbook.
 
Price for class for two is $115 which includes class for two and one signed copy of The Newlywed Cookbook.
 
Let's Brunch with Ann Lund
June 11, 2015
6:00 - 8:00 p.m.
$45
 
Join us as we take brunch to a new level!
  • Spicy Huevos Rancheros Casserole
  • Almond Blueberry Coffee Cake
  • Lemon Crunch Parfaits with Oatmeal Crumble
  • Layered Fruit and Cream
  • Amaretto Mimosas
 
Look for our July/August Schedule to be published very soon. We have a great classes on Picnics, Barbecuing, Tailgating, Tomatoes and Canning.
 
In our last class with Jasper, we learned to make his famous Blood Orange Olive Oil Cake. Everyone has been buzzing about it since. We have included the recipe for you to make at home.
 
Blood Orange Olive Oil Cake
 
1 tablespoon unsalted butter, for the pan
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3 large eggs
1 1/4 cups sugar
1 cup Olive Tree’s Blood Orange Olive Oil
1/2 cup whole milk
2 tablespoons brandy
2 tablespoons orange liqueur, such as Cointreau
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 cup fresh orange juice

Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
 
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
 
Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
 
Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.

A Final Note

 
As we move on to year FIVE, I want you to know how much your friendship means to us. Thank you for coming in and making Olive Tree a part of your life.
 
Dream big,
 
Mindy
 

April Newsletter, 2015 April 01 2015

Hello April!  We are ready to move into spring. Fresh vegetables are starting to pop as is the need for more oil and balsamic vinegar. We have a lot going on in the coming months and are thrilled that you are along for the ride.

April Special
Spend $75 or more (pre-tax) and receive a 10% savings on your total bill. Just our little way of helping with the tax burdens everyone will be feeling this month. Offer valid through April 30, 2015. Cannot be combined with other offers.

Where to find us
We are excited to announce that you can find our products at two new retailers:

Shatto Dairy Farm Store – Osborn, MO
Doo-Dah Diner - Wichita, KS


Our products are also available at:

Bloom Baking Co. – City Market
Season and Square - East Brookside

If you don’t see what you are looking for, please  inform the store and we can make sure it is available for you.

Sundays
Thank you for coming in and shopping . We are continuing to stay open from 12 – 4 pm each Sunday in April.

Cooking Classes
Here is our line-up for April, May and the first of June. Our classes have been so much fun. We hope that you can join us for these upcoming dates. Please click on the class to sign up.

Mother’s Day Brunch with Ann Lund
April 22, 2015
6:00 – 8:00 pm
$45
 
•      Apricot Pork Sausage with Spicy Apricot Glaze
•      Delicious Eggs with Avocado Salsa
•      The Most Unusual Pumpkin Bread
•      Fresh Fruit Salad with Honey Bee Nectar
•      Raspberry Angel Trifle
 
 In the Kitchen with Brett Atkinson
April 28, 2015
6:00 – 8:00 pm
$45
 
Brett owns Wilma’s Real Good Food Truckand has been spreading his incredibly creative food all over this town. We are so lucky to have him in our kitchen to teach us some of his prized recipes.
  • Local Lettuce Salad with Jalapeño Olive Oil and Blackberry Balsamic Dressing
  • French Onion Soup with Mushroom Garlic Olive Oil and Gruyere Cheese
  • Crab and Manchego Stuffed Pork Chops with Serrano Honey Chili Balsamic and Rosemary Olive Oil
  • Chocolate Ganache with Bruleéd Peaches and White Peach Balsamic and Citrus Habanero Olive Oil Reduction
 
Mozzarella 2.0 with Jasper Mirabile
(1 seat left)

May 4, 2015
6:00 – 9:00 pm
$55
 
Chef Jasper has reinvented his famous Mozzarella Theater with this new edition of Mozzarella. 
  • Jasper will be pulling fresh Mozzarella, preparing Mozzarella’s dreamy creamy cousin Burrata and fresh Ricotta.
  • You will learn the secrets of preparing Mozzarella Rollatini with Prosciutto and drizzled with Blood Orange Olive Oil along with wild spring greens and Mozzarella.
  • A creamy pasta sauce with be created with Burrata and a unique chicken dish so easy your friends will think you attended culinary school in Italy.
  • For dessert, it’s a Blood Orange Olive Oil cake with fresh berries.
 
This is “The Next Generation Mozzarella” so sign up early, this will sell out quickly.
 
Creatively Casual Salads
May 20, 2015
6:00 – 8:00 pm
$45
 
It is the season of salads and Ann is bringing in three of her best! Join Ann as we talk salad!
  • Springtime Iced Tea
  • Artichoke Bruschetta
  • Chicken Cherry Pasta Salad with Poppy Seed Dressing
  • Crunchy Romaine Toss
  • Romaine, Penne and Chicken Caesar Salad
  • Gourmet Brownies
 
Limoncello 101
June 1, 2015
6:00 – 9:00 pm
$55

 
Jasper is talking Lemons and Limoncello. Sounds divine! 
  • Limoncello Pasta
  • Scampi alla Limone
  • Chicken alla Sorento
  • Limoncello Cake
  • Jasper’s Homemade Limoncello
 
Here is a recipe from our Casual Entertaining class with Ann Lund. Thank you, Ann for such a delicious dish!

ORZO WITH ROASTED VEGETABLES

½  lb. asparagus, cut on the bias into 2” pieces    
2  garlic cloves, minced
½  lb. baby carrots                                
1/3  cup Jasper’s Blend Olive Oil
1  red bell pepper, 1” diced                          
1 ½  tsp. kosher salt
1  yellow bell pepper, 1” diced                     
½  tsp. freshly ground black pepper
1  red onion, peeled & 1” diced                    
½  lb. orzo or rice-shaped pasta
 
FOR THE DRESSING:
 
1/3  cup freshly squeezed lemon juice (2 lemons) 
1  tsp. kosher salt
1/3 cup Olive Tree’s Meyer Lemon Olive Oil
½  tsp. freshly ground black pepper
 
TO ASSEMBLE:

4  scallions, minced (white & green parts)             
¾  lb. good feta, ½-inch diced
¼  cup pine nuts, toasted                            
15  fresh basil leaves, julienned

 
Preheat the oven to 425 degrees.  In a large bowl, toss the asparagus, carrots, bell pepper, onion, and garlic with the olive oil, salt, and pepper and spread out on a large sheet pan.  Roast for 40 minutes, until browned, turning once with a spatula.  Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.  For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Check the seasonings, and serve at room temperature.  Serves  6-8.

Mother's Day and Graduation time is quickly approaching. A gift from Olive Tree will be a big hit. If there is anything we can do to make your experience over-the-top, please let us know.

Dream Big,

Mindy and the Olive Tree Staff

March Newsletter, 2015 March 01 2015

March News

As I sit down to write this I am watching the weatherman exclaim that spring is on the way. I could not be any happier. It has been a cold winter and I am ready for a little sunshine and warmth. How about you?
 
March Special
Purchase three (3) 375ml bottles and receive a fourth (4) 375ml bottle for 50% off.  Offer good on 375ml bottles only. Offer valid through 3/31/2015. Not to be combined with other offers. Not applicable on specialty oils and vinegars. Punch card valid for regularly priced bottles only.
 
New
We have a lot of new products in the store to help with your gifting needs. Our friend, Ann Lund, has brought in some beautiful pieces to showcase fromEurope 2 You and Beatriz Ball. We are working with local woodworker, Charles Corlee to showcase his handmade cutting boards made with walnut, maple and hickory wood.  I’m very excited to have candles in the shop that are made with our repurposed bottles.

We have also been working to bring new oil and balsamic flavors into the store. Our new flavors are as follows:

Lemongrass Mint Balsamic
Green Chili Balsamic
Chocolate Cherry Balsamic (returning)
White Grapefruit Balsamic
Garlic Chili Oil
Basil Lemongrass Oil
Herb’s De Provence Oil (returning)
Sun Dried Tomato Garlic Parmesan Oil (returning)
 
I strive to keep a good mix of flavors going at Olive Tree. We are rotating seasonally and will have our fall and winter favorites back next fall. If there is a flavor you are looking for, let me know. I will try my best to get it in the shop.

Changes at Hawthorne
If you have been in the shop during the last six months, you know that we are going through a big remodel. We are excited to welcome The Container Store and The Mixx to Hawthorne in the coming months. The construction crews are starting up again and we will be done with remodeling soon. Thank you for your patience during this time.

Open on Sunday
We tried it last month and we are going to continue to be open on Sundays in March. Our hours are 12 – 4 and we would love to see you.

Cooking Classes
Our cooking classes have been a huge success. We have changed how we sign up and going forward all you need to do is click the link of the class you would like to sign up for and follow the directions. Very simple and less confusion. Thank you to everyone that has come out and participated. Here are our class offerings for the next few months:

Traditional Irish St Patrick’s Day Dinner
March 10, 2015
6:00 - 8:30
$45.00
 
We started classes with Duane last March. Our Irish dinner was so popular, we are doing it again.
  • Mussels Steamed in Guinness
  • Irish Stew
  • Champ (Potatoes & Spring Onions)
  • Bailey’s Bread Pudding.
  • Skinny Ginger Irish Whiskey Cocktail
 
Cocktails with Kansas City Canning Company
March 25, 2015
6:00 – 8:00
$40.00
 
The shrub is the word in cocktails these days. Join us on Wednesday, March 25th as we welcome our friends from Kansas City Canning Co. into the store to show us how to make 5 different cocktails using their new shrubs (drinking vinegars). Appetizers made from products in the store will be served as well. We will get this party started at 6:00 p.m.
 
Easy Entertaining with Ann Lund
March 30, 2015
6:00 - 9:00
$45.00
 
Spring is just around the corner. We promise! Join Ann in the kitchen as we prepare some delicious recipes that will make you smile!
  • Goat Cheese Marinated with Lemon and Herbs
  • Romaine and Fruit Salad with Lemon-Poppy Seed Dressing
  • Garlic and Chili Rubbed Pork Tenderloin
  • Orzo with Roasted Vegetables
  • Almond Olive Oil Cake with Fresh Berries and Whipped Cream

Mother’s Day Brunch with Ann Lund
April 22, 2015
6:00 – 9:00 pm
$45.00
  • Apricot Pork Sausage with Spicy Apricot Glaze
  • Delicious Eggs with Avocado Salsa
  • The Most Unusual Pumpkin Bread
  • Fresh Fruit Salad with Honey Bee Nectar
  • Raspberry Angel Trifle
Mozzarella 2.0 with Jasper Mirabile
May 4, 2015
6:00 – 9:00 pm
$55.00
 
Chef Jasper has reinvented his famous Mozzarella Theater with this new edition of Mozzarella.
  • Jasper will be pulling fresh Mozzarella, preparing Mozzarella’s dream cream cousin Burrata and fresh Ricotta.
  • You will learn the secrets of preparing Mozzarella Rollatini with Prosciutto and drizzled with Blood Orange Olive Oil along with wild spring greens and Mozzarella.
  • A creamy pasta sauce with be created with Burrata and a unique chicken dish so easy your friends will think you attended culinary school in Italy. 
  • For dessert, it’s a Blood Orange Olive Oil cake with fresh berries.
This is “The Next Generation Mozzarella” so sign up early, this will sell out quickly.
 
Creatively Casual Salads
May 20, 2015
6:00 – 9:00 pm
$45.00
 
Join Ann as we talk salad!
  • Springtime Iced Tea
  • Artichoke Bruschetta
  • Chicken Cherry Pasta Salad with Poppy Seed Dressing
  • Crunchy Romaine Toss
  • Romaine, Penne and Chicken Caesar Salad
  • Gourmet Brownies 
 
Recipe
 
It is time to get grilling again. We asked our friends at Our Sassy Pantry for a recipe to get you going. Their Wicked Tomato Jam is delicious and easy to use as a topper. Enjoy!
 
Sassy Salmon



 
Ingredients:
 
4-6 oz. salmon fillet
Olive Tree Persian Lime Extra Virgin Olive Oil
Salt
Pepper
Our Sassy Pantry Wicked Tomato Jam
Brown Rice
 
Salmon:
Heat nonstick skillet over medium-high heat
Coat salmon in 2-3 tbsp. of Olive Tree Persian Lime Extra Virgin Olive Oil
Add dash of salt & pepper
Add fish to pan/grill & cook 5-7 minutes on each side or until fish flakes easily & cooked through (or roast in oven at 425 degrees for 10-12 minutes)
 
Brown Rice:
Bring 2 cups water to a boil
Add 1 cup of brown rice & 1 tsp. of the salt
Return to a boil
Cover & simmer for 30-40 minutes, until rice is tender and water is absorbed
 
Plate cooked salmon, add 3-4 spoonful’s of Wicked Tomato Jam over fish & add brown rice to the side. Salt & pepper to taste.
 
We look forward to seeing you in the shop! As always, please let us know how we can help in your gourmet and gifting needs.
 
Dream Big,
 
Mindy and the Olive Tree Staff

February Newsletter, 2015 February 01 2015

February Newsletter

Welcome to “heart month”. While some would say it is a month for lovers, we say it is a month for heart health. We have some great events going on this month and we would love to see you.

February Special

Buy three (3) 375ml bottles of oil and/or vinegar and purchase your fourth (4th) bottle at just $10.00. Applies to 375ml bottles only. Specialty oils are not included. Offer valid through 2/28/14.

Sunday Fun Day

We know it can sometimes be difficult to make it into the store Monday – Saturday. To help you out, we are going to test being open on Sundays during this month. Come in and see us starting today (2/1/15) from 12 – 4 p.m. We will be sampling our new slow cooker cakes. Deliciousness is calling.

New Flavors

We are adding a lot of new flavors this month. We know you will be as excited as we are for the new arrivals.

Garlic Chili Oil
Basil Lemongrass Oil
Herbs de Provence Oil
Coratina Extra Virgin Olive Oil - Italy

White Grapefruit Balsamic Vinegar - Available
Green Chili Balsamic Vinegar
Lemongrass Mint Balsamic Vinegar
Chocolate Cherry Balsamic Vinegar


We are working to get all of the new flavors on the floor just as quickly as possible.

Cooking Classes

The following classes are available during the month of February. Please call the store at 913.338.2700 to make your reservation.

That’s Amore
Monday, February 2nd 6:00 – 9:00 p.m.
$55.00

Make sure you bring your appetite because Chef Jasper will be in the Olive Tree kitchen tonight preparing his favorite Valentine's Day recipes. Think chocolate and olive oil .. a match made in culinary heaven. Our menu includes:

Homemade Burrata (mozzarella's dreamy and creamy cousin)
Tuscan Kale Salad
Pasta Amore
Slow Roasted Short Ribs with Sunday Sauce
Death by Chocolate

The “All Aphrodisiac” Valentine’s Dinner
Tuesday, February 10th 6:00 – 9:00 pm
$45.00

Duane Daugherty has been pouring over his recipes and has a great selection for you and your valentine. Join us for the following:

Avocado Salad with Spiced Nuts and Lemon Vinaigrette
Asparagus Spears with Roasted Red pepper and Prosciutto
Linguini with Clam Sauce Fra Diavolo
“Elvis” - Chocolate Fudge with Spiced Nut Butter and Bananas.
Pink Champagne with Strawberries

Spectacular Slow Cooking
Tuesday, February 24th 6:00 – 9:00 pm
$40.00

Spectacular Slow Cooker These slow cooker experts, Roxanne Wyss and Kathy Moore, will share some of their top recipes—and let you in on simple, yet fantastic flavor tips-- so you can create the best slow cooker meals. Convenient yes, but “Wow”, these easy recipes taste like restaurant fare! Pair those slow cooker favs with a perfect appetizer and salad, and then explore the tasty world of slow cooker desserts.

Tuscan Pesto Layered Spread
Roasted Butternut Squash Salad with Vinaigrette
Italian Beef and Red Wine Ragu on Pappardelle Pasta
Chicken Tortilla Soup
Slow Cooker Classic Vanilla Cheesecake with Chocolate Ganache
Slow Cooker Ultimate Carrot Cake with Cream Cheese Frosting

Set your DVR

I will be making an appearance on KC Live (KSHB channel 41) on Tuesday, February 10th between 10:00 - 11:00 a.m. I will be preparing a simple meal that you can whip up for your sweetheart!

Recipe

Here is the Balsamic Pork Chop recipe I will be making on television. Consider it your sneak peek!

BALSAMIC PORK CHOPS
½ tsp. cayenne pepper
salt and pepper, to taste
4 bone in pork chops, 1 ¼” thick, at room temperature
3 tablespoons Jasper’s Blend Extra Virgin Olive Oil, divided
1 -inch ginger, peeled
1 garlic clove, peeled
1 sprig of fresh rosemary
1/3 cup Olive Tree’s Traditional Balsamic Vinegar
2 tablespoons maple syrup


In a small bowl, combine cayenne pepper, salt, and pepper. Sprinkle on both sides of pork chops and set aside. In a Cuisinart, place ginger, 1 tablespoon olive oil, garlic, and rosemary leaves and blitz them together. Set aside. Meanwhile, preheat frying pan with remaining 2 tablespoons olive oil to medium-high heat. Add the seasoned pork chops. Fry them for 4 minutes per side or until they caramelize. Add flavored olive oil that you made earlier, balsamic vinegar and maple syrup to the pan. Cook them until the glaze reduces by 1/2. Flip the chops for 30 seconds and remove from the heat.

Clearance

We still have a great selection of oils, vinegars and gourmet goodies available at reduced prices.

Thank you for your continued patronage and support. We do what we do for you!

Dream big,

Mindy


January Newsletter, 2015 January 05 2015

Happy New Year

January Clearance Sale

It is time to clean house and get organized for the New Year. We are offering big savings on select products. Come in early for the best selection.

Private Tastings

Looking for a venue for a meeting? Olive Tree hosts private taste testings for small groups. We provide the space, appetizers and drinks made with our oils and vinegars and some great tips and tricks to using our products. Call Mindy for details and to get your organization on the schedule. 913.338.2700

Jasper’s Cookware

We are thrilled to carry Jasper's line of cookware, made by Vita Craft, right here in KC. This 5-ply stainless steel cookware has Jasper’s hearty seal of approval and recommendation, to cook beautifully in your own kitchen. Stop in to check out all of the different pieces available to purchase.

Cooking Classes

We are very excited to offer you the following cooking classes. We will be adding more to our calendar very soon. Please call the shop to reserve your space (913) 338-2700. Classes do fill quickly.

Bread and Soup




Spend an evening at Olive Tree learning how to make delicious focaccia from scratch. Join Nancy Burchett from Dacor Appliances as she takes the mystery out of yeast with her easy and versatile focaccia recipes. Nancy's focaccia is so popular; she’s not allowed to do demos without 'the dough '.

Nancy will teach you how to make focaccia from scratch, and will serve stuffed focaccia and polenta bread with 2 soups: quick and easy potato soup and super food chili.

This is a hands-on class. Participants will learn to make focaccia dough and leave with dough to dazzle family and friends.

Wed, January 28th 6:00 – 9:00 p.m.
$40.00
...............................................

The “All Aphrodisiac” Valentine’s Dinner

Duane Daugherty has been pouring over his recipes and has a great selection for you and your valentine. Join us for the following:

Avocado Salad with Spiced Nuts and Lemon Vinaigrette
Asparagus Spears with Roasted Red pepper and Prosciutto
Linguini with Clam Sauce Fra Diavolo
“Elvis” - Chocolate Fudge with Spiced Nut Butter and Bananas.
Pink Champagne with Strawberries

Wed, February 10th 6:00 – 9:00 pm
$45.00
................................................

Traditional Irish St Patrick’s Day Dinner

We started classes with Duane last March. Our Irish dinner was so popular, we are doing it again.

Mussels Steamed in Guinness
Irish Stew
Champ (Potatoes & Spring Onions)
Bailey’s Bread Pudding.
Skinny Ginger Irish Whiskey Cocktail

Tuesday, March 10th 6:00 – 9:00 p.m.
$45.00

............................................................................

Easter Harvest Brunch

Let Duane show you how to take your Easter Brunch to a new level. He will be preparing:

Citrus Salad with Spring Greens
Smoked salmon with Herbed Goat Cheese and Toast Points
Bacon, Asparagus and Spring Onion Quiche
Mixed Berry Balsamic Tarts
Pomegranate Mimosas

Wednesday, April 1st 6:00 – 9:00 p.m.
$45

It is a new year, full of new possibilities. We love sharing our products with you and yours. Thank you for making 2014 a fabulous year. We look forward to bringing you new flavors and fun products in 2015.

Dream big,

Mindy and the Olive Tree Staff

Holiday November 25 2014

Holiday Newsletter

The holiday season brings delicious goings on in the kitchen. We are pleased to help you create delicious dishes from the familiar to the truly unique. We have your cooking and gifting covered!

Thanksgiving Weekend Special:

Everybody loves Black Friday, but we are especially fond of Small Business Saturday (the day after Black Friday), because it gives us mom and pops an extra chance to shine. Come in and support Olive Tree with this amazing deal:

Buy three get one free! Good for 200ml, 375 ml and also 750ml.

Valid through Sunday, November 30th. This deal is a unicorn, folks…it is rarely seen! Take advantage of it, while you can!

Cooking Class


Join us on Monday, January 5th as Chef Jasper prepares a Winter Tuscan Menu. Jasper's Restaurant just received the Fine Dining Hall of Fame Award and Zagat’s Top Northern Italian Restaurants along with accolades from People Magazine, NBC and USA’s Top 25 Italian Restaurants in North America. We are truly honored to have Chef Jasper in our kitchen.

Crispy Polenta with Porcini Mushroom Sauce
Ribolita Soup - A traditional soup that is re-cooked the next day.
Pasta "Fatta In Cassa" - A simple flavorful winter sugo.
Tuscan Crostata (Jam Tart) - with olive oil gelato and balsamic drizzle.

Date: January 5th
Time: 6pm
Fee: 55.00

Sign up quickly—these classes sell out FAST.

Please call the store 913.338.2700 to reserve your space.

We love hosting classes, so watch for a few more from our favorite local food experts coming very soon!

Jasper’s Cookware

We are thrilled to carry Jasper's line of cookware, made by Vita Craft, right here in KC. This 5-ply stainless steel cookware has Jasper’s hearty seal of approval and recommendation, to cook beautifully in your own kitchen. Stop in to check out all of the different pieces available to purchase.

New Salts Add Flavor And Intrigue (yes, seriously!)

We have an array of delicious and interesting new salts and rubs:

Olive Tree Sea Salts: Asian Ginger and Sriracha
Savory Addictions: Beer Barrel Smoked Salt (made here in Kansas City)
Bourbon Barrel: Smoked Salt, Smoked Pepper, Smoked Sugar (excellent for coffee, baked goods and cocktails-go wild!), Smoked Chef’s Blend (salt, sugar, pepper, paprika, garlic and parsley—think rub or sprinkled over popcorn or potatoes of all kinds).

Salt Bricks Are Back In!

The ever popular Himalayan Salt Bricks, for cooking or serving are in, but they sell fast. The 8x10 brick is priced at 49.95.

Special gift ideas:

Our beautiful glass cruets pair perfectly with a special bottle of olive oil or balsamic for that finished, thoughtful gift. We also have adorable initial tin hang tags, that create a warm, personal and usable touch to your gift.

Store Hours:

Closed Thanksgiving Day
Christmas Eve - Open until 3:00 p.m.
Closed Christmas Day
New Year's Eve - Open until 3:00 p.m.
Closed New Year's Day

Starting the week of December 8th, we will have extended shopping hours during the week. On Tuesday, Wednesday and Thursday evenings we will be open until 7:00 p.m.

We have many excellent gift choices, small to grand-appropriate for all kinds of folks and occasions. Our sales associates are more than ready to help you choose just the right thing. Please note that all shipping requests must be in by December 17th to guarantee Christmas delivery.

Have a wonderful, healthy happy holiday season, and a happy new year!

Dream Big,
Mindy and the Olive Tree staff


Holiday Open House November 08 2014

Holiday Open House

Please be our guest on Thursday, November 13th from 5-8 p.m. for tasty treats and drinks as we get you prepared for the upcoming holiday season! Ann Lund will be in our kitchen with tips and tricks and our staff will be offering gift and pairing suggestions. Get entered to win fabulous Olive Tree products.

The best part ... all purchases made during the event will receive a 15% discount.

We absolutely cannot wait to see you!

Dream big,

Mindy and Olive Tree staff

October Newsletter, 2014 October 07 2014

The weather is changing and we are welcoming the cooler temperatures. It is great to be able to pop a delicious apple crisp (drizzled with Cinnamon Pear Balsamic) into the oven. Ahhh, the smells of fall.
 
As the seasons change, so do the offerings in the store. We are excited to introduce Apple and Pumpkin Balsamic Vinegars. You have asked and we have listened .. Lavender Balsamic Vinegar and Sun Dried Tomato Parmesan Oil are back in stock. 

Private Tastings

Looking for a venue for a meeting? Olive Tree hosts private taste testings for groups up to 20. We provide the space, appetizers and drinks made with our oils and vinegars and some great tips and tricks to using our products. Call Olive Tree to get your organization on the schedule. 913.338.2700
 
Gift Giving Season is in Full Swing
 
Let Olive Tree help you with your gift giving needs this year. We offer gifts for your corporate clients, teachers, hostesses and best friends. Give the gift of good taste! Come in and let us help in your selections. We have gifts in all price ranges.
 
Holiday Open House – Save The Date
 
November 13th Olive Tree will be open until 9:00 p.m. to kick off the holiday season. Stop in for a great selection of gifts that are ready to go. We will be offering specials for that night only as well as some delectable treats and drinks from our guest chef.
 
Cooking Classes
 
We still have a few (less than 5) seats available in our cooking classes.
 
In the Kitchen with Ann


 
We are so excited to welcome our friend, Ann Lund, to Olive Tree on Tuesday, October 14th. Ann has written 4 cookbooks and her recipes are all user friendly and delicious!
 
The following is on the menu:
 
Creamy Pesto Cheese Torte with Red Chili Jam
Roasted Butternut Squash Soup with Apple Balsamic Cream
Spicy Minestrone Soup
Harvest Salad with Pear Balsamic and Apricot Vinaigrette
Parmesan Herb Drop Biscuits with Herbed Goat Cheese
Apple Crisp with Pumpkin Pie Balsamic Whipped Cream
10/14 6:00 pm
The cost is $55 per person for lesson and meal.
 
 
Italian Harvest - NEW



He's back! Join us on Monday, November 3rd as Chef Jasper prepares an Italian Harvest Menu. Jasper's Restaurant just received the Fine Dining Hall of Fame Award and Zagat’s Top Northern Italian Restaurants along with accolades from People Magazine, NBC and USA’s Top 25 Italian Restaurants in North America. We are truly honored to have Chef Jasper in our kitchen.
 
Local Mushroom and Heirloom Garlic Soup en Cappuccino
Jasper's Famous Pumpkin Risotto
Slow Roasted Pork ala Jasper
Deconstructed Apple Cannoli (made with local apples)
And of course, no meal is complete without a tasting of the fabulous Applecello!
 
11/3 6:00 pm
The cost is $55 per person.
 
Recipes for October



Sweet Onion Hanger Steak with Arugula-White Bean Salad
Serves 4-6
Time: 1 hour
 
The idea of “sweet onion sugar” might raise a few eyebrows, but it truly is one of the most magical, transformative ingredients we carry. Don’t believe us? Just try this steak.
 
You can prepare this recipe with pretty much any steak (ribeye, strip, flank), but we’re very fond right now of the humble hanger steak, which cooks like a beef tenderloin, but at about half the price. The rub of sea salt and sweet onion sugar caramelizes and creates a sweet-and-savory crust that is wonderfully addictive.
 
We’ve paired the steak here with a simple arugula and white bean salad. A splash of Olive Tree Garlic Olive Oil and healthy drizzle of thick, rich Olive Tree Traditional  Balsamic Vinegar brings the whole dish together. 
 
Ingredients:
1.5 pounds hanger steak, or skirt or flank steak
2 tablespoons canola or olive oil (no sense in wasting the good stuff on this step)
2 tablespoons Olive Tree Pure Ocean Sea Salt
2 tablespoons Olive Tree Sweet Onion Sugar
1 teaspoon freshly cracked black pepper
 
6 ounces arugula
1 can cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon Olive Tree Garlic Olive Oil
4 tablespoons Olive Tree Traditional Balsamic Vinegar
salt and black pepper to taste
 
Directions:
 
Bring the steak to room temperature, which will take about 30 minutes.
Note: You don’t have to worry about food-born illness for this period of time, and by removing the chill on the meat you’ll get a much more even cook throughout.
 
Preheat your grill, or a cast-iron skillet, to high heat (600-700 degrees). Meanwhile rub the steak with the oil, Olive Tree Sea Salt, Olive Tree Sweet Onion Sugar, and black pepper.
 
For a perfect medium rare, grill the steak for a total of about 10 minutes, searing on all sides, until the internal temperature reads 130 degrees. Remove from the grill and let rest for 10 minutes. 



A centuries-old Caribbean rum punch recipe reads simply, “1 part sour, 2 parts sweet, 3 parts strong, and 4 parts weak.” Though that ratio still holds true, we think a bit more specificity might be helpful. For this comforting, aromatic fall punch, we use quality dark rum, crisp apple cider, and our Olive Tree Cinnamon Pear Premium Balsamic Vinegar. This is the perfect drink for unwinding in front of a roaring fire at the end of a long day, or for mixing up in a large batch for a casual cocktail party.

Fall Rum Punch
3 ounces dark spiced rum
1 ounce Olive Tree Cinnamon Pear Balsamic Vinegar
1 ounces apple cider
3 dashes angostura bitters
3 ounces club soda
apple slices, for garnish

Glassware: Rocks or highball glass
Method: Fill the glass with ice, pour all ingredients over the ice, and mix well using a spoon. Garnish with apple and enjoy!
 
Planning for a party?
Punch is a great party drink, especially because you can prepare it up to one hour ahead and refrigerate. When your guests arrive, serve with a bucket of ice and let your guests help themselves.
 
Yields 12-14 drinks
 
750 ml dark spiced rum
200 ml Olive Tree Cinnamon Pear Balsamic Vinegar
16 ounces apple cider
20 dashes angostura bitters
24 ounces club soda
1 apple, peeled, cored, and sliced, for garnish

As always, thank you for your continued support of Olive Tree. We truly appreciate each and every one of you.
 
Dream big,
 
Mindy and the Olive Tree Staff
 
 

July Cooking Classes June 24 2014

Just a quick note to let you know about three special events in the store.  A more expanded newsletter will come out in the beginning of July.

Join us in July for not one but THREE cooking classes!
 
 
Beat the Heat in July with Refreshing Recipes from Mr. Doggity
 
Duane Daugherty returns with some great recipes and lots of fun that will add a lot of flavor and keep you cool in the summer heat.
 
Refrigerator-Pickled Mixed Veggies
Pork Tenderloin Kebabs with a Tropical Fruit Salsa.
Lemon-Dill Chicken Salad Wraps
Tomato-basil Pasta Salad
No-Bake, Mixed-Berry Icebox Cake
Wednesday, 7/9/14 6:00 p.m. $45.00
 
 
The “Grill Mayor’s” Gourmet Secrets for Easy Summer Flavor
 
You’ll really want to keep up with the Joneses in this class – especially when it’s lead by Kansas City’s dynamic foodie couple, Craig and Gay Jones.
 
Craig is Food Network’s Grill Mayor, and assisted by his wife, Gay, they’ll show you how to make mouth-watering bites inspired by classic and modern flavors – perfect for pairing with summer. Discover sangria, bruschetta, scratch-made pizza, flatbreads and even desserts that you can create at home. This will be an interactive and delicious class!
 
Learn their secrets including a Flavorful Red Sauce  and Cold Fermented Pizza Dough (IN 30 SECONDS!)
 
Starters:
Cool summer Sangria
Easy flat bread appetizers
 
Pizzas:
Prosciutto and Arugula
Bacon Explosion
Thai Chicken
 
Dessert:
Cinnamon Roll Pizza
Tuesday, 7/15/14  6:00 p.m. $45.00
 
An Indian Dinner
 
We welcome Jyoti Mukharji to Olive Tree.  Jyoti has been teaching the art of Indian healthy cooking in her kitchen since February 2010.  She has taught classes in her home to over 1500 happy students. Her inspiration to cook comes from her mother and mother-in-law who live in Delhi, both are excellent cooks.  According to Jyoti "the best Indian food is cooked from scratch with love and care at home".  In each of her classes she endeavors to offer her students a culinary journey through the rich and varied cultures that comprise the Indian subcontinent.
 
Appetizer:
Rice & Lentil Pappad
Main Course:
Curried Garbanzo Beans with Mushroom
Baigan Bhartha (Roasted Eggplant Curry)
Home Sprouted Moong Bean Salad
Rice
Dessert:
Vanilla Ice Cream with Mango Puree
Wednesday, 7/23/14  6:00 p.m.  $55.00

As with all cooking classes, please call the store at 913.338.2700 to make your reservations. No refunds within 48 hours of class.  Please feel free to bring your own adult beverage.  Looking forward to seeing you all!

May Newsletter, 2014 June 03 2014

May Newsletter


We are moving! Yes, you read that correctly! Just three doors down but we will have a bigger space to carry more great items. Stop by our new store located at 4937 W.119th Street starting Monday, May 12th. Things might still be in boxes but we would love to see you. 

Class

Along with the new space, we have an amazing new cooking class:

It's time for a BBQ class! Join Duane Daugherty aka Mr. Doggity on June 11th at 6:00 p.m. for a summer BBQ with all the sides!

The meal will feature Olive Tree products in all of the following: 

Appetizers:

Salt-plate grilled Caribbean shrimp
Cedar smoked, lemon-dill salmon

Entrees:

Applewood smoked baby back ribs
Roasterie coffee-brined pulled beef sliders
Grilled lemon chicken

Sides:

Confetti coleslaw (featured in the “Last Bites” cookbook of KC's best recipes)
Dilled new-potato salad
Burnt end BBQ beans

Dessert:

Pan-grilled blueberries in balsamic over pound cake

Plus the BBQ pro's tips, tricks, shortcuts and techniques on brining, marinating, making rubs and sauces, selecting the right woods – and the answer to the age old question “Gas or Charcoal?”

Only $35.00

Very limited seating, register early! Call Olive Tree at 913.338.2700 to reserve your spot. Reserve with your credit card but please bring cash or check on the night of class.

This month's newsletter is short and sweet.  I have to get back to packing boxes. There is a lot to move!


Dream big,
 
Mindy 

 

April Newsletter, 2014 April 02 2014

Welcome to spring! Time to clean out your pantry and re-invent it for spring cooking and salad making. To make it fun and easy for you, we have decided to have a store-wide sale for the month of April. There are two great cooking classes on the calendar with all the details below. We will also be making a BIG announcement later this month, so stay tuned!

Spring Cleaning and Clearance
In order to bring in the new, we have to make room. Starting today through the end of the month, almost everything in the store (some exclusions apply) is 20% off. This is not a joke! Get in early for the best selection. This is limited to supply on hand and cannot be combined with other offers. Offer good through 4/30/14.

Mr. Doggity is back!
Join Duane Daugherty on April 9th at 6:00 p.m. for a meal and cooking class that celebrates the young harvest of spring!

On the menu:

Spring Pea, Scallion, and Mint Soup.
Spring Green Salad with Asparagus, Smoked Salmon, and a Baby Dill Vinaigrette.
Grilled, Marinated Chicken with New Potato and Spring Onion Gratin.
Traditional English Pudding with Currants & Raisins
$40                                                                         
 
We are also doing brunch. Denise returns on April 23rd at 6:00 p.m. to show us some of her favorite brunch ideas. Due to overwhelming popularity, we will have a hands on portion of the class as well.
 
On the menu:

Bountiful Blood Orange and Cranberry Granola – Perfect for your morning yogurt.
Pina Colada Fruit Salad - fresh fruit tossed in a fabulous coconut lime dressing.
Belgium Waffles - ala Denise’s Grandmother. 
Spring Vegetable Frittata - hearty frittata loaded with fresh spring vegetables.
Patatas Bravas - with roasted red pepper aioli - crisp and spicy on the outside and creamy on the inside topped with a cooling red pepper aioli.
$35
 
As with all of our classes, please call the store (913) 338-2700 to sign up. We have limited seating and the spots go fast. In order to hold your place, be prepared to give us a credit card number. On the night of class, please bring cash or check to pay for the class. We will NOT be charging your credit cards for the class. No refunds prior to 48 hours before the class. 
Since it is asparagus time, here is a great recipe for pesto. Enjoy!
 
Asparagus Pesto (adapted from Southern Living)
 
1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup Olive Tree’s Basil Olive Oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt
Preparation
 
1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
2. Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.
3. Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.
 
We look forward to seeing you in the store for our fabulous sale. Let us know how we can help in your personal and gift-giving needs.
 
Dream big,
 
Mindy Lindeman

March Newsletter, 2014 March 01 2014

As I sit down to write the newsletter, I am looking out at snow!  I don’t know about you but I am feeling like it will never end. I realize that it will and in August, I will be praying for snow. I love Kansas City weather!

March Special – 10% off all gourmet food products in the store. This excludes oil and vinegars. Offer valid through March 31, 2014.

New In The Store

Jams from Our Sassy Pantry! Come in and pick up a jar of Bacon, Tomato, Blueberry Balsamic or Ancho Cherry. Perfect to add to mac and cheese, top a burger, spread on a sandwich, add to pasta ... the possibilities are endless! 

Spices from our new favorite store – Season + SquareNext week we will be debuting a dozen spices from Season + Square in Brookside. We are working on a joint venture and you can find a selection of our oils and vinegars for sale in their store. If you haven’t checked them out, put it on your list!

New tapenades from Elki! If you love their products, you will love these new flavors! Kalamata Olive and Feta, Basil Pesto Black Olive and Feta, Caramelized Sweet Onion and Balsamic and Sun Dried Tomato and Parmesan.

March Cooking Classes – This month we are offering THREE classes for your cooking pleasure. 

Here is our list:

Duane Daugherty pops in on March 5th for an Irish Cooking Class!
Dublin Coddle - a mixed skillet dish traditional in Irish pubs - banger sausages, bacon rashers, potatoes and onions, fried in olive oil and a splash of Irish whiskey
Lamb chops with mint pesto
Colcannon cakes - Mashed potatoes, leeks and kale, fried in patties
Guinness dark chocolate cupcakes with Bailey's Irish Cream frosting
Class starts at 6:00! Sign up by calling Olive Tree at 913.338.2700. Very limited seating! $40 

Denise is back on March 12th to show us how to lighten up Asian inspired cooking.
Baked Veggie Spring Rolls – Loaded with fresh veggies and served with two homemade dipping sauces.
Sweet, Sour and Spicy Shrimp –  Put your tastebuds on overload with this lightened up classic.
Stir Fried Greens – Kicked up a notch.
Pineapple Lemon Cake – This cake just says Spring!

We have three seats available. The good thing about Denise’s classes … you can sign up the month before. The bad thing about Denise’s classes … you can sign up the month before. 
Class starts at 6:30! Sign up by calling Olive Tree at 913.338.2700. $30

Join us on Thursday, March 27th as we welcome Monica Koenig to our store.  Monica will be showing you how to put together a fabulous spread for your next cocktail party.

Shrimp Piccata Bites with Meyer Lemon Olive Oil
Fresh Bruschetta with Oregano Olive Oil
Brie in puff pastry with Cherry Chutney Bordeaux Cherry Balsamic
Berry Tart with Blackberry and Raspberry Balsamic Vinegars

We will also have recipes to show you how to make great cocktails using our Olive Oils and Balsamic Vinegars.
Class starts at 6:00! Sign up by calling Olive Tree at 913.338.2700. $30
 
There is a lot going on this month. Take some time to enjoy a class or just stop in to try some new products. We sincerely love seeing your faces!

Dream big,


Mindy

 


February Newsletter, 2014 February 01 2014

Welcome to “heart month”.  While some would say it is a month for lovers, we say it is a month for heart health. Extra virgin olive oil and balsamic vinegars are not only tasty, they are good for you! We have some great events coming up this month and we would love to see your bundled up faces. Come in a see us!

February Special

Spend $50 (pre-tax) on any merchandise and receive 10% discount on your entire purchase. Offer valid through 2/28/14.  

Valentine Special

Looking for a fabulous gift for Valentine’s Day? We have put together a gift box that will make your valentine swoon. Three 200ml bottles – Strawberry, Bordeaux Cherry and Chocolate Balsamic Vinegar packaged in our Olive Tree gift box. We will add some ribbon and voila!  $39.95

New Flavor

Our newest flavor comes on board this week. We have added Citrus Habanero to the lineup. If you like our Habanero, you will love this new flavor. It adds a brightness of citrus and tames the heat a bit. Use it when sautéing or in a stir fry. Great on steak, chicken, fish and vegetables.

Spoonable Chocolate In The House

Chocolate for your sweetheart or for yourself? Join us on February 8th at 1:00 p.m. as we welcome Kate from Kate’s Famous Spoonable Chocolate. Kate will be sampling her yummy chocolate and I’m sure she will have a surprise or two up her sleeve … she always does!  

Smiling Elephant Jewelry Show -
February 11th 4 - 8 PM




 


New Rewards Program

Come in and pick up your new rewards card now! We have revamped our rewards program and have a new punch card.  Buy 9 bottles and receive your 10th one FREE. One punch for each 375ml bottle purchased and two punches for each 750ml bottle purchased. Free bottle will be 375ml. Restrictions apply. Not valid with other discounts or promotions.

Cooking Class

Our February class sold out FAST. Be on the lookout for information on our March cooking class. Information will be going out the first of March. If you are interested, make sure you sign up quickly!  

Recipe


Cranberry Pear Crumble ala Denise!

Ingredients:

6 pears cored or 2 cans pear halves in 100% juice cut into 1 inch pieces
1 teaspoon ground cinnamon
1 teaspoon lemon juice
2 Tbls. Olive Tree Cranberry Pear Balsamic Vinegar
1 cup  fresh or frozen cranberries
1 ½ cups rolled oats
1 ¼ cup walnuts
¼ cup honey
¼ cup plus 2 Tbls. Olive Tree Butter Olive Oil
2 Tablespoons extra liquid pear juice or water

Directions:

Preheat oven to 350. Toss pears and cranberries with lemon juice, additional liquid and balsamic. Place fruit in ungreased 2 quart casserole dish (or 9 inch deep dish pie plate). Put 1 cup walnuts and ½ cup oats in food processor and grind into a fine powder. In small bowl stir together ground walnuts, ground oats, remaining rolled oats, honey, olive oil and cinnamon. Add remaining walnut pieces and stir until well combined. Sprinkle evenly over fruit.  
Bake at 350 degrees for 25 to 35 minutes.  
Thank you for the recipe, Denise!

And finally ...

I have been out of the store for much of the past month. I look forward to getting back to work and seeing each one of you in the near future. Thank you for all of your emails and calls to check in! You all are the reason we do what we do!

Dream big,

Mindy

January Newsletter, 2014 January 01 2014

Happy New Year! 2014 is starting off with an amazing sale. Buy 3, Get your 4th bottle FREE is back this month.  This is a great opportunity to stock up on your favorite flavors and try something new. I am, at this time, quite obsessed with our Basil Olive Oil and White Lemon Balsamic. I love the fresh pop of flavor and reminder of summer.  375ml and 750ml bottles only (like bottles, of equal or lesser value bottle free-cannot be combined with other discounts). Offer valid through 1/31/14.

Private Parties – We are busy booking private parties in the store. Do you have a group that would like to learn about our oils and vinegars and enjoy chef prepared appetizers? Give us a call for more details and to plan your special event.

Cooking Class – and she’s baaack. Join Denise onWednesday, February 12th as we delve into slow cooker fare. 6:30-8:00 p.m. 

Includes sampling and recipes. 

Here’s the menu:

Roasted Tomato Pesto Bites
 
Slow Cooker Mediterranean Balsamic Chicken – a fab dish to come home to after a long work day.
 
Lemony Garlic Roasted Cauliflower – you say you have never met a cauliflower you liked? Well you haven’t met this one yet!
 
Lemon Ricotta Quick Bread –is it a bread or is it a cake? We will let you decide.
 
Please call Olive Tree at 913.338.2700 to reserve your spot. Reserve with credit card. Please bring cash or make checks payable to Denise Lampione the night of class. The cost for class is $30.00. If you must cancel, 48 hour notice required, or the card will be charged. No refunds given for no-shows. Limited seating.

2014 Recipe Contest - How would you like to win an Olive Tree $50 gift certificate? Calling all cooks (and bakers!) ... submit your best recipe for our 2014 Recipe Contest. Please include a recipe that uses our Extra Virgin Olive Oils and/or Balsamic Vinegars. Email your original recipe to office@olivetreekc.com. Recipe submission deadline is January 31, 2014 and winner will be announced in March 2014 Newsletter. All recipes submitted will be featured in our store and on our website. All submissions will be the property of Olive Tree.

Shopping Partners - If you are out and about and can’t make it to our store, stop in Pryde’s,  either of Better Cheddar’s two locations or Bloom Baking in the City Market for a large selection of our oils and vinegars. We are honored to work with such fantastic retailers.

As I look back at the past year and look forward to all 2014 have to offer, I am EXCITED! Last year provided so many firsts for us and 2014 is already shaping up to be our best ever. I humbly thank each of you for loving our products and sharing them with your friends and family.  


Dream big,
 
Mindy Lindeman


P.S. Make sure you "like" us on Facebook and follow us on Twitter to get advance notice of specials and events happening in the store.


December Newsletter, 2013 December 01 2013

Happy Holidays!

We are putting out a short but sweet update of things that are happening at Olive Tree this holiday season. 

Black Friday and Small Business Saturday
Join us in the store as we are offering BUY 3, GET 1 FREE on all 375 ml bottles. This is good on Friday and Saturday only. Our doors will open at 10:00 a.m. No reason to camp out.

December Specials
We are rolling out some deals for you this holiday season!

Spend $75.00 or more and receive a 200ml bottle FREE (limited to stock on hand).

We will continue with our Buy 3, Get your 4th bottle at half price on all 375ml bottles.

Offers cannot be combined.

New Retailers
We are so excited to announce that we now have our fabulous oils and vinegars at Pryde’s in Westport andThe Better Cheddar in Prairie Village and on the Plaza. This is a dream come true for me and I am so very blessed and thankful to have such wonderful retail partners.  

Corporate Gifts
Let us be your one stop shop for all of your corporate gifts. We will accept orders through December 15th.

Holiday Hours
Starting Sunday, December 1st, we will be open on Sundays from 12 – 5 through Christmas. On December 9th, we will extend our weekday hours to 7:00 pm Monday – Thursday. Our hours will remain the same on Fridays (10-6) and Saturdays (10-5).

Shipping
We will ship orders and guarantee Christmas delivery through December 17th. Please call us (913.338.2700) or stop in with your list.

At this time of year, I always feel deep gratitude for all of the blessings I have received. Olive Tree is a great source of pride and I thank you for supporting us. You have shared our products, read the newsletters and offered a smile  and kind word when it was most needed. You are part of our family and that is a wonderful feeling.

Happy Everything!

Mindy and the Olive Tree Staff

November Newsletter, 2013 November 01 2013

It's finally here. Honest to goodness autumn. This newsletter is being written as I'm enjoying  a lovely fall rain, wet leaves and the beginnings of cozy thoughts, with great things going on at Olive Tree in November.

NOVEMBER SPECIAL
Buy three 375 ml bottles and get 50% off fourth bottle, equal or lesser value. (Does not include flavors entering retirement).

FIRST UP-WHAT'S NEW?  


Onion and Sage Olive Oil - Mmmm is the reaction you'll get when you taste this one! Bump up the flavor to spectacular when you add it to mashed potatoes, stuffing, soups, stews, chowders, and roasted meats.

Garlic Cilantro Balsamic - Cilantro is a bright, pungent herb used in Asian, Mexican and Indian cooking.  We've paired it with classic garlic and the result is one awesome balsamic you'll want to keep in the front of your pantry.  Try a splash in mayonnaise to jazz up any sandwich. Add it to guacamole, salads, salsas, sauces, marinades, cheese, vegetables, meats and stews. The list is endless. Pairs well with the any of our citrus olive oils.

White Pear Balsamic - Use now to compliment cranberry dishes and later to enhance those luscious winter pears.  Perfect to use in place of white sugar when making pies, crumbles and tarts!

Cranberry Orange Balsamic- Sure to be a new seasonal favorite, this rich sweetly sour balsamic is the perfect condiment for almost anything. Instead of your usual meatball dish, add this balsamic then fry in the Sage & Onion Olive Oil for your next gathering.

HOLIDAY APPETIZER CLASS:  YOU want great food at a holiday cocktail party and you want to impress people? You don’t want a caterer, you refuse to heat up frozen food, and you want to show that your expertise extends beyond buying perfectly ripe hunks of cheese and juicy olives? Each can be produced in 20 minutes or less. Many can be served at room temperature. And none require a plate! Denise is returning in November! Join us on Wednesday, November 13th at 7:00 PM. Class is $20.00 in cash or check written to Denise the evening of class. Reserve your spot with a credit card. Must cancel within 48 hours of class, otherwise the card will be charged. No exceptions, thanks.

FOR YOUR SWEET TOOTH:  Introducing "Sweet and Saucy" caramel sauces to dip and drizzle, or bake right in. Who can resist Salted Caramel, Autumn Harvest (pumpkin spice), Aunt Emily's Cranberry Caramel and Cinnamon (sticky bun in a jar)!  What's that? You're a chocolate person? How about their version of Peanut Butter Fudge or Peppermint White Chocolate? Uh huh. We know!

Also, Barbara from Confection Perfection will be back with her delicious toffee. Come visit Barbara in the store on November 16th and 23rd from 2-4 p.m. to sample her extraordinary confections. Toffee will be available for purchase from November 16th through the end of the year.

WHAT'S RETIRING?  We bid a fond goodbye to our Nova Olivia Premium and Sundried Tomato Olive Oils, Lavender and Jalapeño Fig Balsamics. Grab these while they last for 50% off. Must make way for new beginnings...(discount not applicable in combination with other offers).

GIFT IDEAS: Buy any combination of $100.00 in gift certificates, and get a $20.00 coupon for you, to use in the store during 2014.

Look at these gorgeous grab and go combinations. Absolutely fabulous hostess gifts thoughtfully paired and in these perfect gift bags. Choose from Blood Orange Olive Oil and Fig Balsamic, or Meyer Lemon Olive Oil and Cranberry Pear Balsamic Vinegar. $39.95

We have packaged our adorable 60ml bottles to create the perfect cocktails. Just add vodka, gin or rum and maybe a splash of sparkle. $19.95


Olive Tree would love to be your go-to corporate gift or event hospitality gift spot. Please contact us at Office@olivetreekc.com.

Have a wonderful November! We look forward to your stopping by and helping you get perfectly prepared for a wonderful holiday season.

We are so very thankful for you, our fabulous friends!

Dream Big,

Mindy Lindeman


October Newsletter, 2013 October 01 2013

October is our favorite!  Love the crisp air, apples, and fall colors against the bright blue sky. Add a little bonfire outside with a comfy sweater and you almost have perfection...celebrate fall with Olive Tree's great offerings. Smore with a drizzle of Maple Balsamic anyone?

That's right, Maple Balsamic is BACK! Consider your roasted root vegetables or butternut squash with that added luscious maple sweet zing. We have a lots of autumn combinations. How about Cranberry Walnut Balsamic Vinegar  with a little Rosemary Olive Oil?

We've also added an exciting new gift idea--pick your trio! YOUR choice of three, 200ml bottles in our cute box! You buy the box, and we'll place in it your favorites. We have 14 oils/balsamics available from which to choose.  Voila, totally personalized delicious gift.  

Hawthorne Plaza is hopping with several events:

BACK IN THE SWING
October brings pink ribbons as we pull together to help fight breast cancer. Back In The Swing shopping cards are available now for purchase with check or cash at Olive Tree, for $25.00. 100% of the card fee is donated back to benefit breast cancer survivors. Use your Back in The Swing cards and save from October 3rd-13th.  Present your card at Olive Tree and receive  20% off all Olive Oils and Balsamics.

Best part? Be here for Hawthorne Plaza's Pink Party, October 3rd, at 5:30 p.m. Pick up your scavenger hunt punch card, find the pink ribbon in participating stores, and enjoy pink delish treats and discounts, with your Back In The Swing card. The first saavy 100 people to show up will receive a swag bag filled with goodies. Your completed scavenger hunt card will place you in a drawing for several grand prizes (hint: Olive Tree is offering a free bottle/month for a YEAR!). RSVP is encouraged at contact@sticksisters.com or 913-499-8800. Fun night to get together with friends and contribute to a worthy cause.





Hawthorne will also host Hawthorne Howl, an event benefiting Wayside Waifs, Saturday, October 26th.  Let's see those amazing canine costumes out in full force!

ANOTHER GREAT SHOPPING OPPORTUNITIY:

Oh yes it's Ladies Night at Bank of Blue Valley, Thursday, October 10th 5:30 p.m.-8:00 p.m. You'll find 30 great booths with wonderful items. Stop by our booth and say hello! Admission is free.

DENISE IS BUSY BAKING
Denise will have lovely samples of delicious quick breads/balsamic butters for you to enjoy on Saturday, October 26th. Come find a grownup treat--way better than that Halloween Candy (please, don't get me started).

CORPORATE GIFTS
Olive Tree would love to be your "go to" source for any corporate gifting. Your customers, referral sources, etc will be delighted to receive something different, delicious and from a local store this year. Email us at Office@olivetreekc.com for great, convenient service.

This month’s recipe is from our friend, Ann Lund’s cookbook “Dining On Barton Street”

Secret Ingredient Pumpkin Bread

2 ½ c all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 (3.4 oz) pkg instant butterscotch pudding
1 (3.4 oz) pkg instant lemon pudding
5 large eggs
1 1/2 c granulated sugar
1 1/2 c Olive Tree Blood Orange Olive Oil
2 c.  canned or fresh pumpkin
1 tsp real vanilla extract

Sift together first 8 ingredients. In another bowl beat eggs well. Add oil, sugar, pumpkin and vanilla to eggs and mix well. Combine wet and dry ingredients by hand, pressing out any large lumps with your spoon, just until ingredients are moistened. Do not over mix. Pour into 6 mini loaf pans (greased and floured) and bake in preheated 350 degree oven for 35-40 min. This will also make two regular sized loaves. Remove from oven, cool completely on wire rack. Wrap tightly in plastic and enjoy right away, or freeze for gift giving.

Thank you, Ann! We love you and your recipes!  We have Ann's cookbooks in the store for purchase.
 
Thank you for incredible support! 
 
Dream big,
 
Mindy

 

September Newsletter, 2013 September 01 2013

Welcome to September, our end of summer, beginning of fall moments. We offer terrific transitional items, as we enjoy the end of  summer bounty, and begin thinking of fall treats.

SEPTEMBER SPECIAL:

The September special is spectacular and will be short-lived. Buy two 375ml or larger bottles and get the third bottle of equal or lesser value for 50% off. You heard right. Get a jump on refilling your pantry and/or holiday shopping. Just a reminder, Chanukkah starts early-- Wednesday, November 27th.


JASPER'S RESTAURANT FEATURES OLIVE TREE

Join Chef Jasper Mirable and Mindy and David for a spectacular dinner featuring our products, Monday, September 16th, 7:00pm. Dinner will be delicious and creative, and if we know Chef Jasper, full of energy and fun. Seating is limited, call Jaspers and reserve your spot  816-941-6600. This four course event is 45.00 per person.  Bonus--Jasper's fantastic sauce is available for sale at Olive Tree, as well as his very own Jasper's Blend of olive oil. Jasper knows the good stuff! Come give it a try. 

SWOON COOKIES

We are delighted to offer Swoon cookies for purchase or order in our store. Swoon offers high end, expertly decorated or simply iced cookies in custom shapes. Swoon cookies will be available at Olive Tree starting September 4th. Swoon is pleased to have a south location to offer their delectable and gorgeous cookies, and it's our pleasure to collaborate with them. Our goal is to try to not buy them all ourselves!


DENISE IS BACK!

Join us on Wednesday, September 11th from 6:30 to 8:30 p.m. September's class will focus on guilt free, quick, easy and sure to please meals that will feed a crowd or make your brown bag sing.

The menu will include:

Beef and Tomato appetizers - so easy you will be shocked and amazed
Sherried mushrooms - Garlicky morsels of goodness
Quinoa - three ways....yes, you heard me right. Healthy quinoa with addins that make each one truly unique
Not a Quinoa fan no problem....Roasted potato salad - you guessed it three ways
We will also make tapenade and all the fixings for a fabulous muffaleta and paninis
Finishing the night with chewy lime coconut cookies


To attend, please call Olive Tree at 913.338.2700 to reserve your spot. Reserve with credit cardPlease bring cash or make checks payable to Denise Lampione the night of class.The cost for class is 25.00. If you must cancel, 48 hour notice required. No refunds given for no-shows.  Limited seating.

Your delicious and easy recipe of the month:

Grilled Chili Lime Sweet Corn

2 tbsp kosher salt
8 ears fresh sweet corn
4 tbsp Olive Tree Roasted Chili Oil
4 tbsp Olive Tree Persian Lime Olive Oil
4 tbsp Chili Powder

Preheat grill to medium high. Bring six quarts of salted water to a boil, add corn and boil for 7 minutes. Remove and set aside. Whisk remaining ingredients. Grill corn to light char, and baste with oil mixture before serving.

serves 8

Coming in October:

Back in the Swing, Hawthorne Style--October 3rd.
An Employee's 50th birthday ,and oh yes, there shall be cake (and a special discount)


Dream big,
 
Mindy Lindeman

August Newsletter, 2013 August 01 2013

Just a few items to keep you up with what is happening at Olive Tree this month
 
August Special
Spend $50 pre-tax in store and select a 100ml bottle of your choice (limited to stock on-hand).
 
Cooking Class
Olive Tree is very lucky to have Joyce Angelos Walsh  to teach us to “Eat Like A Greek”.

Wednesday, August 21st
$35.00
6:30 to 8:30 pm

We will sample  varietal olive oils, get a good lesson on working with phyllo pastry, and taste traditional Greek foods with a twist – Tiropitakia, Keftedes, Garides Saganaki, Tzaziki, Melitzanasalata, and more!
Seating is very limited; reserve your spot today by calling Olive Tree at 913.338.2700. Reserve with credit card.  Please bring cash or check made payable to Joyce on night of class. No refunds. BYOB.
 
Corporate Gifts
It is never too early to be thinking about gifts!  We are here to not only help in store but help with any client or corporate gift needs you may have. Please feel free to email us at Office@OliveTreeKC.com.

 
Who Loves Chocolate??
We do!! Join us on Saturday, August 24th from 1-3 as we welcome Kate Brown of Kate’s Famous Spoonable Chocolate in the store for tastings. As you know, Kate never comes empty handed--there is always fun and laughter and maybe a little bit of mischief involved! Make a date and bring your girlfriends to hear Kate’s incredible story on how she started her company and taste her fabulous chocolate!
 
Olive Oil and Balsamic Vinegar Experience at Jasper’s
We hope you will join us at Jasper's Restaurant for an Olive Oil & Balsamic Vinegar Experience on Monday, September 16, 2013. Chef Jasper will be featuring many of our gourmet olive oils and balsamic vinegars in a four course experience that is not to be missed. We are truly honored to be working with such a talented team. Please call Jasper’s Restaurant at 816-941-6600 to make reservations for this event. $45.00.

Enjoy the rest of your month and look for a more expanded newsletter in September. Come by the store to say hello and sample a few, and maybe even discover a new favorite. We’d love to see you.

Dream big,
 
Mindy Lindeman


July Newsletter, 2013 July 01 2013

Happy birthday, America!  July is heating up along with excitement at Olive Tree! 

 

Special  In-Store Demonstration

Have we got a treat for you!! Join us on Saturday, July 20th at 10:00 am when Jasper Mirabile pays a visit to Olive Tree. Chef Jasper will show us how to make fresh mozzarella cheese from milk! Truly a demo not to miss! It’s as fascinating as it is delicious! Sample the freshly made cheese paired in a heavenly way with our oils and vinegars. Can you taste it already? Gotta be here to get the full effect. Trust me.--you’ll want to be here! Put this on your calendar NOW.

Olive Oil and Balsamic Vinegar Experience at Jaspers Restaurant

We are fortunate enough to collaborate again with Chef Jasper Mirabile, on Monday, September 16th at 7:00 p.m. for an experience featuring many of our gourmet olive oils and balsamic vinegars along with the cuisine of Chef Jasper. Four courses $45.00. Please call Jaspers Restaurant at 816-942-3100 or click this link to register online. http://www.jasperskc.com/experienceJaspers.html


July Special
June’s special was overwhelmingly popular so we decided to keep it around for another month! That’s right … buy 3 bottles (375ml or larger, and receive 1 bottle FREE). Available through 7/31/13.

 

New Products
Sun Dried Tomato Olive Oil – Come sample our newest oil. This beauty is just lovely without adding extra flavors. The richness of the tomato stands on its own to create an excellent dipping oil, or instant pasta partner. 
 

Cooking Class

Join us on July 25th at 6:30 p.m. as Denise works her magic once again! Do NOT miss this amazing Denise menu:

 

Blueberry compote crostini - a sweet tangy appetizer made with slightly spiced blueberries and creamy honey goat cheese.
 

Fresh grilled corn salad – The perfect summer side dish. Fresh grilled corn with garden fresh vegetables lightly dressed with a sweet spicy vinaigrette.
 

Baja style grilled shrimp tacos – grilled shrimp with just the right “kick” topped with crispy slaw dressed with creamy cilantro lime sauce.
 

Pavlova – a light airy chocolate puff topped with mixed berries.
 

To attend, please call Olive Tree at 913.338.2700 to reserve your spot. Reserve with credit card BUT please bring cash or check made payable to Denise Lampione on the night of class. The cost for class is 25.00. Non-negotiable cancellation refund policy requires 48 hours notice. No refunds given for no-shows. We will be toughies on this one, friends.

 

Oil of the Month

Enjoy a 375ml bottle of Kansas grown Sunflower Oil for $7.95. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels. Sunflower oil is valued for its light taste, frying performance and health benefits. 
 

Sunflower Pesto

 

3 cups basil leaves 

1/2 cup Olive Tree Sunflower Oil

1/3 cup parmesan cheese

1/3 cup sunflower seeds

3 cloves garlic

Juice from 1/2 lemon

2 tablespoons hot water

 

Blend in food processor until desired consistency.

 

I sincerely hope that you have been enjoying this beautiful weather. I love seeing you in the store and it gives me great pleasure when you let me know how much you enjoy reading the newsletter. Thank you for sharing the Olive Tree love!

 

Dream big,

 

Mindy Lindeman
Olive Tree
913.338.2700
www.olivetreekc.com


June Newsletter, 2013 June 01 2013

Ahhh June … you feel more like April. We do need the rain so I won’t complain. This month is all about being outdoors and enjoying the beautiful weather, summer grilling and honoring our dads. I got lucky in the dad department! I’m very thankful and blessed! Happy Father’s Day, Dad!

June Special
Buy 3 ~ 375ml bottles and receive 1 ~ 375ml bottle FREE. Offer good through 06/30/2013. Perfect time to stock up and save. 

New Products
Smoked Balsamic – The smoky flavor is incredible and is perfect with meat, fish and vegetables
Vanilla Balsamic – Great with sweet and savory dishes. We have ideas for you.
Serrano Chile Honey Balsamic – A little heat with the sweet. Can you say chicken/fish finisher? YUM.

Cooking Class
Join us on June 12th as we celebrate appetizers. Come sample twelve different appetizers, paired specifically with appropriate wines. Denise is working on the list … you won’t be disappointed!  6:30-8:30.   We are working with a wine store on wine pairings and will have the  delicious list available at class. Final information will be sent to those with class reservations. $40 http://www.eventbrite.com/event/6977396581

Father’s Day Gifts
We have Father’s Day covered … from our awesome oils and vinegars to KC made BBQ sauces and rubs and everything in between. Don’t miss our Himalayan Salt Blocks when they return to the store next week.  We will have two sizes available. If you would like to reserve one, please call the store at 913.338.2700.

NEW! Oil and Vinegar Favors for your Party!
We are excited to announce our new line of favors! Perfect for weddings, showers, anniversary parties and Bar and Bat Mitzvahs. We have either single 60ml bottles or pairs of 60ml bottles available. We will include a tag for your event and ribbon. There is a minimum of 30 bottles and 30 days notice. See the bottom of the page for examples. Please email mindy@olivetreekc.com for pricing. 

Olive Oil of the Month
Enjoy a 375ml bottle of Sun Dried Tomato Parmesan Garlic for $13.95. This oil is a great bread dipper and marinade and pairs well with our Fig Balsamic Vinegar. Good through the month of June.

Recipe

Here is an easy recipe for a great summer dessert. 

Lemon Sorbet

2 C. Water
1C. Sugar
2 Pieces of Crystallized Ginger
 
Bring the above to a boil and reduce heat and let simmer 20 minutes. Turn off heat and let cool.
 
3 Lemons, juiced and zested
2 Tbsp. Olive Tree White Lemon Balsamic Vinegar
2 Tbsp. Vodka (prevents ice crystals)
 
Once cool, add lemon juice, zest, balsamic and vodka, stir. Pour into a shallow dish and freeze 2-3 hours.  Enjoy! For an added treat, drizzle Olive Tree’s Basil Olive Oil on top.
 
Let us help make your gift giving easy, and make your kitchen a more flavorful place.  It's what we do with pleasure. We are here for you!
 
Dream big,
 
Mindy

 

May Newsletter, 2013 May 01 2013

Happy birthday … to us! We celebrate our second birthday this month. Olive Tree continues to grow strong because of our beloved, smart and loyal customers—can’t thank you enough. Celebrate with us, and enjoy Whimsy Cheesecake on Saturday, May 11th. We will have drawings for free oil and balsamic and there may be a birthday surprise or two.

May Special 
Buy 3 ~ 375ml bottles, receive a 200ml bottle FREE. In stock only. Offer good through 5/31/13. Excludes speciality oils.

Cooking Class
Don’t miss our fabulous, popular Denise as she teaches about infusing amazing flavors in scrumptious dishes.  Classes sell out quickly, so hop on it!
Tuesday, May 14th or Wednesday, May 15th 6:30 p.m. - 8:30 p.m.

Southwest style Quinoa with Crisp Veggies and Creamy Avocado Dressing

Mediterranean Green Bean Salad 

Thai Whole Wheat Noodles with Chicken and a Spicy Sweet Peanut Sauce

Mocha/Tiramisu Cookies

$30 which includes tasting. We will provide water to drink or feel free to bring your favorite adult beverages.
We are now using Eventbrite to sign up for classes. The link to the class is here.
 
Mother’s Day Gifts
We’ve been busy creating perfect Mother’s Day gifts we KNOW she’ll love. They are already expertly put-together for you to easily purchase. Tell us it’s for Mom and we will wrap your gift free of charge. 
 
Teacher /Hostess Gifts
Easiest, most unique teacher gift ever. We get rave reviews about these kits. Come treat your teachers and coaches and YOURSELF with this offer:
Buy 10 or more of our bread dipping or salad dressing kits ($14.95) and pick out a 375ml bottle of your choice for FREE.
 
Olive Tree on Zaarly
Go to www.zaarly.com and discover what everyone is buzzing about. Zaarly is a cross between craigslist and etsy for local businesses. Olive Tree is now a vendor on Zaarly-we think it’s a perfect match. As an introductory offer, Zaarly is offering a buy one, get one free promotion for Olive Tree customers. We only have 10 of these deals left. First come, first served.https://www.zaarly.com/olivetree/buy-one-get-one-free
 
Balsamic Vinegar of the Month
Enjoy a 375ml bottle of White Coconut Balsamic Vinegar for $13.00. We love white coconut on shrimp with Persian Lime Olive Oil or drizzled over a watermelon/caprese salad. Will it to be warm! Coconut will do the trick!
 
Thank you Denise Lampione for our recipe this month!
 
Grilled Caesar Salad

3 medium hearts of romaine or one head of romaine   
6 Tbsp. grated parmesan 
1/3 cup Olive Tree garlic olive oil plus 4 Tbsp.
2 Tbsp. Olive Tree White balsamic
Juice of 1 lemon
1 coddled egg
Dash Worcestershire sauce
Drizzle lettuce lightly with Olive Tree Garlic olive oil. Place on hot grill for 2 minutes or less.  We are looking for grill marks but not wilty lettuce.
Chop lettuce into bite size pieces. 
Toss lettuce into dressing (recipe below) to coat sprinkle with parmesan. Add croutons (recipe below).
 
Caesar dressing
1/3 cup Olive Tree garlic olive oil
2 Tbsp. Olive Tree White balsamic
Juice of 1 lemon
1 coddled egg (A coddled egg is heated just enough to kill bacteria but still has a consistency that will result in a smooth dressing).
Dash Worcestershire sauce
 
Place egg in shell in boiling water for 40 seconds. Immediately remove and run under cold water to stop the cooking process. The original recipe calls for a raw egg. I use raw eggs only when I am familiar with the source of the egg and how it was packaged. You can use processed eggs as well. If you would like a non-animal option you can replace the egg with a few tablespoons of silky tofu.
Whisk all dressing ingredients together until smooth.
 
Caesar croutons
Cut French bread into cubes, brush with Olive Tree garlic olive oil.  Heat in 325 oven for 10 to 15 minutes stirring every five minutes. You can also toast the croutons in a dry skillet. Sprinkle hot croutons with parmesan.
 
Thank you for another year! If there is anything that we can do to make your day, please let us know.
 
Dream big,
 
Mindy

April Newsletter, 2013 April 01 2013

Ahhh June … you feel more like April. We do need the rain so I won’t complain. This month is all about being outdoors and enjoying the beautiful weather, summer grilling and honoring our dads. I got lucky in the dad department! I’m very thankful and blessed! Happy Father’s Day, Dad!

June Special
Buy 3 ~ 375ml bottles and receive 1 ~ 375ml bottle FREE. Offer good through 06/30/2013. Perfect time to stock up and save. 

New Products
Smoked Balsamic – The smoky flavor is incredible and is perfect with meat, fish and vegetables
Vanilla Balsamic – Great with sweet and savory dishes. We have ideas for you.
Serrano Chile Honey Balsamic – A little heat with the sweet. Can you say chicken/fish finisher? YUM.

Cooking Class
Join us on June 12th as we celebrate appetizers. Come sample twelve different appetizers, paired specifically with appropriate wines. Denise is working on the list … you won’t be disappointed! 6:30-8:30. We are working with a wine store on wine pairings and will have the  delicious list available at class. Final information will be sent to those with class reservations. $40 http://www.eventbrite.com/event/6977396581

Father’s Day Gifts
We have Father’s Day covered … from our awesome oils and vinegars to KC made BBQ sauces and rubs and everything in between. Don’t miss our Himalayan Salt Blocks when they return to the store next week. We will have two sizes available. If you would like to reserve one, please call the store at 913.338.2700.

NEW! Oil and Vinegar Favors for your Party!
We are excited to announce our new line of favors! Perfect for weddings, showers, anniversary parties and Bar and Bat Mitzvahs. We have either single 60ml bottles or pairs of 60ml bottles available. We will include a tag for your event and ribbon. There is a minimum of 30 bottles and 30 days notice. See the bottom of the page for examples.  Please email mindy@olivetreekc.com for pricing. 

Olive Oil of the Month
Enjoy a 375ml bottle of Sun Dried Tomato Parmesan Garlic for $13.95. This oil is a great bread dipper and marinade and pairs well with our Fig Balsamic Vinegar. Good through the month of June.  


Recipe

Here is an easy recipe for a great summer dessert. 

Lemon Sorbet

2 C. Water
1C. Sugar
2 Pieces of Crystallized Ginger
 
Bring the above to a boil and reduce heat and let simmer 20 minutes. Turn off heat and let cool.
 
3 Lemons, juiced and zested
2 Tbsp. Olive Tree White Lemon Balsamic Vinegar
2 Tbsp. Vodka (prevents ice crystals)
 
Once cool, add lemon juice, zest, balsamic and vodka, stir. Pour into a shallow dish and freeze 2-3 hours.  Enjoy!  For an added treat, drizzle Olive Tree’s Basil Olive Oil on top!
 
Let us help make your gift giving easy, and make your kitchen a more flavorful place. It's what we do with pleasure!  We are here for you!
 
Dream big,
 
Mindy


March Newsletter, 2013 March 04 2013

Hard to believe it is already time to change our clocks again. I, for one, am looking forward to spring weather. Love that the snow returned, but 20 inches within a week is just a bit too much. As the snow fell, we kept snug and busy  bringing in new products and planning new classes.  
 

March Special
 

Buy 3, get 1 free. Buy three 375ml bottles of either olive oil or balsamic vinegar (any combination) and receive one free of equal or lesser value. Valid through March 31, 2013.
 

Demo Alert
 

March on in and discover how Olive Tree's specialty balsamic vinegars are used to take cheesecakes to a new level! Whimsy Cheesecakes will offer samples of dessert and savory cheesecakes featuring balsamics. Savory cheesecakes are suitable for appetizers or an interesting new twist on the cheese board. Take home Whimsy’s recipe card for mouthwatering blackberry -balsamic compote (available only during event). March 9th from 2 p.m. - 4 p.m. NOT TO BE MISSED!!
 

New Products
 

We are excited to try our new sea salt flavors: Merlot, Balsamic and a new Spicy Sampler featuring Hot Curry, Spicy Garlic Pepper, Habanero, Jalapeno, Cajun and Ghost Pepper. Quite the flavor explosion!
 

Olive Oil Body Products from Olivina and 80 Acres Ranch are finally here! Come indulge in a skin and scent experience with these fabulous products. Warning—they are as addictive as they are effective. 

 

Cooking Class
 

Our cooking class sold out in a mere two hours. We offered a second date that also quickly sold out. Thank you for the overwhelming response! We are excited too! Denise is working on a class for April and we will let you know as soon as we have a date and menu.
 

Facebook Only Special
 

Do you have a Facebook account? If so, like our page (click here).  We run specials specifically for our Facebook friends. Take advantage in this accessible way—hit that “like” button. 
 

Recipe Contest Winners
 

Congratulations to Carrie McGoldrick for her Summer Pork Chops recipe.
 

Summer Pork Chops on the Grill

 

Thinly sliced pork chops w/bone in (approx 6)

 

Marinade:

 

3/4 c Olive Tree EVOO

1/2 c soy sauce

1/4 c Worcestershire sauce

1/3 c Olive Tree Pomegranate Balsamic Vinegar (or flavor of choice)

2T lemon juice

2T Dijon mustard

1 1/2 T finely minced garlic

1T finely chopped fresh rosemary

 

Mix above ingredients and place in a gallon size sealed plastic bag. Add pork chops. Refrigerate and marinate for 1 hour (or longer) turning half way through.

 

Topping
 

Small container of frozen raspberries in sauce, defrosted

1 large peach, finely diced

1t Olive Tree Traditional Balsamic Vinegar

 

Set aside half of the whole raspberries from the container.Purée the remaining raspberries in a blender.

 

Mix the purée with the finely diced peaches, balsamic and whole raspberries.

 

Grill pork chops (medium)

Serve plated and topped with the raspberry peach purée mixture

 

Freshly grilled asparagus makes a great side! (try drizzled with a little olive oil and flavored salt).

 

 

Congratulations to Joy Hawkins for her YUMMY mocha cake recipe.  
 

Joy's Mocha Cake
 

3/4 cup butter or 1/2 cup plus 1T Olive Tree Butter Olive Oil

2 cups sugar

1 egg

2 1/2 cups flour

1 tsp baking soda

1/2 cup cocoa powder

1/2 tsp salt

1 tsp vanilla

1 1/2 cups water

3 Tbsp Olive Tree Espresso Balsamic Vinegar

 

Vanilla Bean Ice Cream

A bit more Olive Tree Espresso Vinegar

 

Icing

1 1/2 cups powdered sugar

1/4 cup unsalted butter

1/3 cup cocoa powder

1/4 cup brewed coffee

ground coffee, to taste 

 

 

Preheat oven to 350 degrees. In a medium mixing bowl, beat together butter or oil, sugar and 1 egg. In another bowl combine flour, baking soda, cocoa powder and salt. Stir with a fork to combine. Slowly add dry ingredients to the sugar mixture and then add water, vanilla and vinegar. Mix until well-combined. 

 

Grease a 9"x13" baking tin or 2 round pans and spread batter into an even layer. Bake for 15 to 20 minutes or until toothpick emerges clean. Do not over bake.

 

Combine powdered sugar, softened butter, cocoa, and brewed coffee. (add more fresh grounds and/or sugar if you want to boost the flavor. Adjust to desired taste and consistency. 

 

Allow cake to cool a little before frosting. Serve with a scoop of vanilla bean ice cream and then drizzle ice cream with a bit of espresso balsamic.

 

Special thanks to both of these ladies, who have won a bottle of their choice per month, for a year!

 

Congratulations to you both!

 

Your continued support of our store is wonderful—many many thanks. We are quickly approaching our second birthday and we couldn’t be happier. You are the reason we love what we do!

 

Dream big,

 

Mindy Lindeman