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