June Newsletter, 2012 June 01 2012
This month we celebrate Father’s Day and we have some great gifts for Dad! From grilling sauces, spices, Himalayan Salt Blocks, we have you covered. Stop in and we can put something special together for your gift needs.
Spend $25 or more and receive a bread dipping packet for FREE! You must mention this in order to receive the special. Valid through 6/30/2012.
New to the Store
We are excited to bring you the following new flavors:
White Coconut Balsamic – This has become a favorite with our customers. Blend with our Persian Lime Extra Virgin Olive Oil for a taste that will take you to the tropics. Wonderful on fish and chicken.
Chipotle Extra Virgin Olive Oil – We continually strive to bring you the best. Our new Chipotle Extra Virgin Olive Oil gives you a smoky start and then follows with the heat.
Olive Oil or Balsamic Vinegar of the Month
June is our kick off month and to start things off we are offering our Grapeseed Oil for just $7 per bottle all month long.
Purchase 12 bottles in one visit and receive 10% off
Quarterly Three Pack - $45.00
Do you often wonder which oils and vinegars taste best together? We have answered your question with our brand new quarterly three pack! This quarter’s selection is Persian Lime Infused Olive Oil, White Peach Balsamic Vinegar and Fig Balsamic Vinegar. These three pair so well together and just screams summer. If you would like to purchase as a gift, we have gift boxes available for additional fee.
June 14 – 17 Hawthorne Plaza’s Sidewalk Sale
Join us Thursday, Friday, Saturday and Sunday for our annual sidewalk sale. We will have fabulous products on sale and maybe a thing or two up our sleeve.
June 21st– Girls Night Out at Olive Tree
Join us from 5 – 8 p.m. for some sips, dips and amazing deals that will make you flip! We want to thank YOU our loyal customers for your support this last year. Come in and have some hors d'oeuvres, beverages and a surprise or two. Chef Mary Berg from Delish! Catering will be on hand to give you some fresh and new recipes to share with your friends and family. Due to limited space, reservations are required. To reserve your space, please email firstname.lastname@example.org
I was looking for a recipe the other day and came across this one. It was delicious. Enjoy!
Adapted from Gourmet Magazine
Arugula and Edamame Crostini
1 cup shelled edamame
1/4 cup plus 1 tablespoon Olive Tree Blend extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 Bloom Baking Company baguette
1 garlic clove, halved crosswise
16 mint leaves
Preheat oven to 350°F with rack in middle.
Cook edamame beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
Pulse beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to edamame in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into edamame mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic. Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.
Remember to like us on Facebook to receive updated information throughout the month and be the first to know of specials and sales. As always, you can find products and information on our website www.olivetreekc.com.
Thank you for your continued support!