September Newsletter, 2012 September 01 2012
We are up for nomination to have a "cash mob" at Olive Tree. Take just one minute and vote for us! Voting is open through Friday, September 7th at 5:00 p.m. We meet all of the criteria and would love to be "mobbed". If you have a Facebook account, click here and then check Olive Tree! We appreciate your support.
In the month of September, purchase at least four (4) 375ml bottles of either extra virgin olive oil or balsamic vinegar and receive $2.00 off per bottle. No limit. Please mention to receive offer. This special cannot be combined with any other offer or sale merchandise. Limit one per person. Expires 09/30/2012.
Olive Oil and Balsamic Vinegar of the Month
This month we are offering Oregano Extra Virgin Olive Oil at $10.00 per 375ml bottle.
Purchase 12 bottles in one visit and receive 10% off the entire case.
Quarterly Three Pack - $45.00 (Next quarterly three pack arrives in October)
This quarter’s selection is Persian Lime infused Olive Oil, White Peach Balsamic Vinegar and White Coconut Balsamic Vinegar. Purchasing the Three Pack saves you $7.00.
Bread from Bloom Baking Company
We have delicious breads from Bloom Baking Company (located in the City Market) on Thursday, Friday and Saturday. Our selections will vary by week. If you want something special, call us and we can get it for you. Our products are also available at Bloom. Stop by and say hi to our friends Janet and Steve. They are very hardworking and you can taste the love in their products!
September 19th – Back by popular demand …. Girls Night Out 4:00 – 7:00 p.m.
We are thrilled to have Ann Lund here to demo some quick and easy recipe ideas for the upcoming holidays. Ann is the author of four Dining In Style cookbooks (I have all four) and teaches cooking classes around town. She will have two of her cookbooks available to purchase and autograph! This is a must attend event!
Off The Vine will join us that night with a fabulous wine tasting!
Olive oil+Ann Lund+Wine tasting = Happy Girls!
September 22nd - Suzanne Arnold from Occassions Catering
Join us in store from 2 -4 p.m. as we welcome caterer Suzanne Arnold. Suzanne will be sampling her packaged dressings that are available for purchase in the store. All of her products have no preservatives and are all natural. She also has two new products ... a zesty salsa and dill pasta salad dressing to try. So delicious!
October 5th - 13th Back In The Swing is back ... at Hawthorne Plaza
Back In The Swing shopping cards are available at several merchants in Hawthorne Plaza. Please see hawthorneplazashopping.com for more details.
October 11th - Pink Party night at Hawthorne Plaza
Join Hawthorne Plaza on Thursday October 11th, from 5 p.m.-8 p.m. for a PINK PARTY. Try your luck with purchasing raffle tickets, for wonderful gift baskets from the Hawthorne merchants— there will be food from area restaurants and a live band! We’ll stay open until 8 p.m. to help party and shop. Best part? Come sample a few dishes from the Back in the Swing Cookbook, which will be available for sale in our shop that night, for 29.95. We’ll do the cookin’—you do the partyin’!
Here’s a perfect recipe, to help transition from summer to fall:
Rustic Spanish Roasted Vegetable Salad
Olive Oil Cookbook – Ryland Peters Publishers
2 Red Bell Peppers
2 Yellow Bell Peppers
½ butternut squash or pumpkin, unpeeled
2 red onions (unpeeled)
2 Spanish onions (or other onion), unpeeled
½ c Extra Virgin Olive Oil—preferably Olive Tree Blend
4 medium sized tomatoes
5 pepper sea salt from Olive Tree
- Cut bell peppers in half lengthwise, slicing through the stems. Leave these intact but discard the pith and seeds.
- Slice the squash or pumpkin into one inch chunks.
- Cut all onions crosswise into halves, leaving the roots and tops intact. Leave the skins on too—they give extra color and flavor and protect the shape
- Put peppers, squash or pumpkin, and onions, cut sides up, in a large, lightly oiled roasting pan. Drizzle half the oil over the vegetables and sprinkle with pepper salt.
- Roast near the top of a preheated oven at 475 for 30 minutes, until the vegetables are frizzled, wrinkled and soft. Add the tomatoes for the last 10 minutes of cooking.
- Drizzle the remaining oil over the top and serve hot, warm or cool. Eat the salad by scooping out the vegetable contents. Delish with Bloom Baking Company bread, to scoop up the sweet, oily, sticky juices from the hot pan.
If it were me…I’d probably drizzle some traditional balsamic on at the end. Just for good measure!
We are looking forward to seeing our fabulous customers for these great events. Don’t forget your holiday shopping—we’ve got you covered! Come chat with our staff to find the perfect gifts. Shop early! Get it done so you can relax!