January Newsletter, 2013 January 01 2013

Happy New Year! 2012 was a spectacular year at Olive Tree. We want to take a moment to thank each of you for your support and friendship. It has been a fabulous ride and we look forward to bringing you quality products and classes for years to come.
Jumpstart Your January
Buy one, get on 50% off for 375ml bottles of extra virgin olive oil and/or balsamic vinegar. Excludes specialty oils. Expires 1/31/2012.
Quarterly Three Pack
Quarterly Three Pack is back.  In honor of the new year, save 13% when you buy this trio. $45.00 for 375ml bottles of  Persian Lime Extra Virgin Olive Oil, Strawberry Balsamic Vinegar and Bordeaux Cherry Balsamic Vinegar. 
Cooking Class
We are starting the year off with a BANG. Join us on January 24th as we welcome Mary Berg of delish!catering. Mary  will show us how to cook healthy dishes with tons of flavor using our balsamic vinegars. You will love Mary. She is a creative genius!  The class starts at 6:00 p.m. and costs just $10. Reservations MUST be made by emailing mindy@olivetreekc.com. Limited availability. This will sell out quickly.
Recipe Contest
Calling all cooks (and bakers!) ... submit your best recipe for our 2013 Recipe Contest. Please include a recipe that uses our Extra Virgin Olive Oil and/or Balsamic Vinegar. Please email your original recipe tooffice@olivetreekc.com.  Categories are:  Appetizer, Salad, Main Course and Dessert. Winners in each category will receive their choice of a 375ml bottle of any of our Extra Virgin Olive Oils or Balsamic Vinegars once a month for 12 MONTHS. Recipe submission deadline is January 31, 2013 and winners will be announced by February 8, 2013. All recipes submitted will be featured on our website for all to see.  
New Products
Sunflower Oil - The health benefits and high allowable cooking temperature of Sunflower oil is well known. Check out this article for all the skinny on this versatile oil.
Red Palm Oil - You asked for it and now we have it. Red palm oil was featured on Dr. Oz as a healthy oil to add to your diet. Click here to read all about it.  Available late January.
White Cranberry Pear Balsamic - Can you imagine a better combination for your salad with some crunchy toasted nuts  A wonderful way to add these two lovely, complimentary flavors to wake up your salad wardrobe. Yum city.  Available late January.
White Apricot Balsamic - We've received lots of requests for this balsamic bursting with juicy flavor. Consider this balsamic this spring for your Easter and Passover recipes (charoset adventures, anyone?)  Available late January.
January Recipe

Sherried Garlic Mushrooms
from Denise Lampione
5 Tbs. Olive Tree's Koroneiki extra-virgin olive oil 
8 oz white mushrooms, washed well, trimmed, and cut into quarters (or sixths, if large) 
Kosher salt 
3  medium cloves garlic, minced (1-1/2 Tbs.) , i ran mine throught the garlic press
2 1/2 Tbs. Olive Tree's Sherry Vinegar 
2 Tbs. chopped fresh parsley

Use one tablespoon olive oil to lightly coat the mushroom. Add the mushrooms to a hot 12 inch skillet, season with 3/4 tsp. kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they’re deep golden brown, 5 to 7 min. Stir and continue sautéing, stirring occasionally, until most sides are nicely browned, 3 to 5 min. more.

Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. I let the mushrooms cool to room tempurature then finished them with a generous drizzle of olive oil. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.  

Thank you, Denise. I will be making these for my next party!

During this time of year many of us make resolutions ... I have decided instead of resolutions, I will make better choices. I hope you will join me in making your 2013 the best year yet.
Dream big,
Mindy Lindeman