April Newsletter, 2012 April 01 2012
Do spring May flowers.
Happy Spring! I’m looking forward to the arrival of fresh spring produce. houghts of salads dressed with our Sweet Strawberry Balsamic and Fresh Basil Extra Virgin Olive Oil bring a smile to my face! This months recipe uses fresh asparagus which is prime this time of the year. It is delicious!
375 ml of Olive Tree Blend Extra Virgin Olive Oil
Choice of DeCio Pasta
Choice of Mom’s Pasta Sauce
Choice of Bread Dipping Spice from Pepper Creek Farms
Regularly priced at $43.95 … In April $34.95
Available while supplies last. One coupon per household. Expires April 30, 2012
New to the Store
We are excited to bring you the following new products:
Rosemary Lavender Extra Virgin Olive Oil - Drizzle over vegetables before grilling or baking. Brush steaks, chicken or any meat before and during grilling. Pair with our Fig Balsamic for a flavor explosion.
White Balsamic Vinegar - Chefs use White Balsamic in simple dishes for highlighting flavor. Try fresh fruit reductions for enhancing meats, shrimp and scallops, or poultry. Delicious on salads, fruit salads, and desserts.
Celebration Seasonings - a Cajun Style All-Purpose Seasoning Blend from Chef Tim Hall. His cookbooks are also available in store.
April In-store Demo
Join Tim Hall with Celebration Seasonings on April 14th and April 28th as he shows us how to season this up the Cajun way. He will be in the store from 1 – 4 p.m.
750 ML Bottles Now Available
You asked for it and now we have 750 ml bottles for you. This size is available for all products. The price for Extra Virgin Olive Oils is $32.95 and Balsamic Vinegar is $31.95. Just ask one of us to fill a bottle for you!
Products on SALE
We are bringing in new flavors and need to make some room so …
The following 375 ml oils and vinegars are on sale for $9.95 each:
Leccino Extra Virgin Olive Oil
Scallion Extra Virgin Olive Oil
Arbosana Extra Virgin Olive Oil
Chocolate Balsamic Vinegar
White Raspberry Balsamic Vinegar
Juniper Balsamic Vinegar
Apple Balsamic Vinegar
Limited quantity available
Tomato and Asparagus Salad with Champagne Vinaigrette
1 clove garlic
1/2 c. Olive Tree Champagne Vinegar
1/4 tsp. ground pepper
1 t. Dijon mustard
dash of sugar
1 C. Olive Tree Blend Extra Virgin Olive Oil
1 bunch of asparagus cut in one inch pieces
1 pint cherry tomatoes, halved
4 ounces crumbled feta cheese
Crush garlic clove and transfer in one piece to a mixing bowl. Add the vinegar, pepper and a dash of salt; allow to sit for 30 minutes. Remove and discard the garlic. Whisk in the mustard and sugar; slowly add the olive oil, whisking constantly to emulsify.
Bring water to a boil in a medium saucepan. Blanch the asparagus for 1 to 2 minutes; drain and rinse under cold water. Combine the asparagus and tomatoes in a medium bowl. Add the cheese and toss with the desired amount of the vinaigrette; season with salt and pepper. Cover and refrigerate for up to 4 hours. Toss again before serving and adjust the seasonings as needed.
Be watching for fun specials and in-store demos next month as we celebrate our first anniversary! I would sincerely like to thank you for your support and love for Olive Tree. It is truly amazing!
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