October Newsletter, 2014 October 07 2014

The weather is changing and we are welcoming the cooler temperatures. It is great to be able to pop a delicious apple crisp (drizzled with Cinnamon Pear Balsamic) into the oven. Ahhh, the smells of fall.
As the seasons change, so do the offerings in the store. We are excited to introduce Apple and Pumpkin Balsamic Vinegars. You have asked and we have listened .. Lavender Balsamic Vinegar and Sun Dried Tomato Parmesan Oil are back in stock. 

Private Tastings

Looking for a venue for a meeting? Olive Tree hosts private taste testings for groups up to 20. We provide the space, appetizers and drinks made with our oils and vinegars and some great tips and tricks to using our products. Call Olive Tree to get your organization on the schedule. 913.338.2700
Gift Giving Season is in Full Swing
Let Olive Tree help you with your gift giving needs this year. We offer gifts for your corporate clients, teachers, hostesses and best friends. Give the gift of good taste! Come in and let us help in your selections. We have gifts in all price ranges.
Holiday Open House – Save The Date
November 13th Olive Tree will be open until 9:00 p.m. to kick off the holiday season. Stop in for a great selection of gifts that are ready to go. We will be offering specials for that night only as well as some delectable treats and drinks from our guest chef.
Cooking Classes
We still have a few (less than 5) seats available in our cooking classes.
In the Kitchen with Ann

We are so excited to welcome our friend, Ann Lund, to Olive Tree on Tuesday, October 14th. Ann has written 4 cookbooks and her recipes are all user friendly and delicious!
The following is on the menu:
Creamy Pesto Cheese Torte with Red Chili Jam
Roasted Butternut Squash Soup with Apple Balsamic Cream
Spicy Minestrone Soup
Harvest Salad with Pear Balsamic and Apricot Vinaigrette
Parmesan Herb Drop Biscuits with Herbed Goat Cheese
Apple Crisp with Pumpkin Pie Balsamic Whipped Cream
10/14 6:00 pm
The cost is $55 per person for lesson and meal.
Italian Harvest - NEW

He's back! Join us on Monday, November 3rd as Chef Jasper prepares an Italian Harvest Menu. Jasper's Restaurant just received the Fine Dining Hall of Fame Award and Zagat’s Top Northern Italian Restaurants along with accolades from People Magazine, NBC and USA’s Top 25 Italian Restaurants in North America. We are truly honored to have Chef Jasper in our kitchen.
Local Mushroom and Heirloom Garlic Soup en Cappuccino
Jasper's Famous Pumpkin Risotto
Slow Roasted Pork ala Jasper
Deconstructed Apple Cannoli (made with local apples)
And of course, no meal is complete without a tasting of the fabulous Applecello!
11/3 6:00 pm
The cost is $55 per person.
Recipes for October

Sweet Onion Hanger Steak with Arugula-White Bean Salad
Serves 4-6
Time: 1 hour
The idea of “sweet onion sugar” might raise a few eyebrows, but it truly is one of the most magical, transformative ingredients we carry. Don’t believe us? Just try this steak.
You can prepare this recipe with pretty much any steak (ribeye, strip, flank), but we’re very fond right now of the humble hanger steak, which cooks like a beef tenderloin, but at about half the price. The rub of sea salt and sweet onion sugar caramelizes and creates a sweet-and-savory crust that is wonderfully addictive.
We’ve paired the steak here with a simple arugula and white bean salad. A splash of Olive Tree Garlic Olive Oil and healthy drizzle of thick, rich Olive Tree Traditional  Balsamic Vinegar brings the whole dish together. 
1.5 pounds hanger steak, or skirt or flank steak
2 tablespoons canola or olive oil (no sense in wasting the good stuff on this step)
2 tablespoons Olive Tree Pure Ocean Sea Salt
2 tablespoons Olive Tree Sweet Onion Sugar
1 teaspoon freshly cracked black pepper
6 ounces arugula
1 can cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon Olive Tree Garlic Olive Oil
4 tablespoons Olive Tree Traditional Balsamic Vinegar
salt and black pepper to taste
Bring the steak to room temperature, which will take about 30 minutes.
Note: You don’t have to worry about food-born illness for this period of time, and by removing the chill on the meat you’ll get a much more even cook throughout.
Preheat your grill, or a cast-iron skillet, to high heat (600-700 degrees). Meanwhile rub the steak with the oil, Olive Tree Sea Salt, Olive Tree Sweet Onion Sugar, and black pepper.
For a perfect medium rare, grill the steak for a total of about 10 minutes, searing on all sides, until the internal temperature reads 130 degrees. Remove from the grill and let rest for 10 minutes. 

A centuries-old Caribbean rum punch recipe reads simply, “1 part sour, 2 parts sweet, 3 parts strong, and 4 parts weak.” Though that ratio still holds true, we think a bit more specificity might be helpful. For this comforting, aromatic fall punch, we use quality dark rum, crisp apple cider, and our Olive Tree Cinnamon Pear Premium Balsamic Vinegar. This is the perfect drink for unwinding in front of a roaring fire at the end of a long day, or for mixing up in a large batch for a casual cocktail party.

Fall Rum Punch
3 ounces dark spiced rum
1 ounce Olive Tree Cinnamon Pear Balsamic Vinegar
1 ounces apple cider
3 dashes angostura bitters
3 ounces club soda
apple slices, for garnish

Glassware: Rocks or highball glass
Method: Fill the glass with ice, pour all ingredients over the ice, and mix well using a spoon. Garnish with apple and enjoy!
Planning for a party?
Punch is a great party drink, especially because you can prepare it up to one hour ahead and refrigerate. When your guests arrive, serve with a bucket of ice and let your guests help themselves.
Yields 12-14 drinks
750 ml dark spiced rum
200 ml Olive Tree Cinnamon Pear Balsamic Vinegar
16 ounces apple cider
20 dashes angostura bitters
24 ounces club soda
1 apple, peeled, cored, and sliced, for garnish

As always, thank you for your continued support of Olive Tree. We truly appreciate each and every one of you.
Dream big,
Mindy and the Olive Tree Staff