February Newsletter, 2015 February 01 2015

February Newsletter

Welcome to “heart month”. While some would say it is a month for lovers, we say it is a month for heart health. We have some great events going on this month and we would love to see you.

February Special

Buy three (3) 375ml bottles of oil and/or vinegar and purchase your fourth (4th) bottle at just $10.00. Applies to 375ml bottles only. Specialty oils are not included. Offer valid through 2/28/14.

Sunday Fun Day

We know it can sometimes be difficult to make it into the store Monday – Saturday. To help you out, we are going to test being open on Sundays during this month. Come in and see us starting today (2/1/15) from 12 – 4 p.m. We will be sampling our new slow cooker cakes. Deliciousness is calling.

New Flavors

We are adding a lot of new flavors this month. We know you will be as excited as we are for the new arrivals.

Garlic Chili Oil
Basil Lemongrass Oil
Herbs de Provence Oil
Coratina Extra Virgin Olive Oil - Italy

White Grapefruit Balsamic Vinegar - Available
Green Chili Balsamic Vinegar
Lemongrass Mint Balsamic Vinegar
Chocolate Cherry Balsamic Vinegar

We are working to get all of the new flavors on the floor just as quickly as possible.

Cooking Classes

The following classes are available during the month of February. Please call the store at 913.338.2700 to make your reservation.

That’s Amore
Monday, February 2nd 6:00 – 9:00 p.m.

Make sure you bring your appetite because Chef Jasper will be in the Olive Tree kitchen tonight preparing his favorite Valentine's Day recipes. Think chocolate and olive oil .. a match made in culinary heaven. Our menu includes:

Homemade Burrata (mozzarella's dreamy and creamy cousin)
Tuscan Kale Salad
Pasta Amore
Slow Roasted Short Ribs with Sunday Sauce
Death by Chocolate

The “All Aphrodisiac” Valentine’s Dinner
Tuesday, February 10th 6:00 – 9:00 pm

Duane Daugherty has been pouring over his recipes and has a great selection for you and your valentine. Join us for the following:

Avocado Salad with Spiced Nuts and Lemon Vinaigrette
Asparagus Spears with Roasted Red pepper and Prosciutto
Linguini with Clam Sauce Fra Diavolo
“Elvis” - Chocolate Fudge with Spiced Nut Butter and Bananas.
Pink Champagne with Strawberries

Spectacular Slow Cooking
Tuesday, February 24th 6:00 – 9:00 pm

Spectacular Slow Cooker These slow cooker experts, Roxanne Wyss and Kathy Moore, will share some of their top recipes—and let you in on simple, yet fantastic flavor tips-- so you can create the best slow cooker meals. Convenient yes, but “Wow”, these easy recipes taste like restaurant fare! Pair those slow cooker favs with a perfect appetizer and salad, and then explore the tasty world of slow cooker desserts.

Tuscan Pesto Layered Spread
Roasted Butternut Squash Salad with Vinaigrette
Italian Beef and Red Wine Ragu on Pappardelle Pasta
Chicken Tortilla Soup
Slow Cooker Classic Vanilla Cheesecake with Chocolate Ganache
Slow Cooker Ultimate Carrot Cake with Cream Cheese Frosting

Set your DVR

I will be making an appearance on KC Live (KSHB channel 41) on Tuesday, February 10th between 10:00 - 11:00 a.m. I will be preparing a simple meal that you can whip up for your sweetheart!


Here is the Balsamic Pork Chop recipe I will be making on television. Consider it your sneak peek!

½ tsp. cayenne pepper
salt and pepper, to taste
4 bone in pork chops, 1 ¼” thick, at room temperature
3 tablespoons Jasper’s Blend Extra Virgin Olive Oil, divided
1 -inch ginger, peeled
1 garlic clove, peeled
1 sprig of fresh rosemary
1/3 cup Olive Tree’s Traditional Balsamic Vinegar
2 tablespoons maple syrup

In a small bowl, combine cayenne pepper, salt, and pepper. Sprinkle on both sides of pork chops and set aside. In a Cuisinart, place ginger, 1 tablespoon olive oil, garlic, and rosemary leaves and blitz them together. Set aside. Meanwhile, preheat frying pan with remaining 2 tablespoons olive oil to medium-high heat. Add the seasoned pork chops. Fry them for 4 minutes per side or until they caramelize. Add flavored olive oil that you made earlier, balsamic vinegar and maple syrup to the pan. Cook them until the glaze reduces by 1/2. Flip the chops for 30 seconds and remove from the heat.


We still have a great selection of oils, vinegars and gourmet goodies available at reduced prices.

Thank you for your continued patronage and support. We do what we do for you!

Dream big,