March Newsletter, 2015 March 01 2015
As I sit down to write this I am watching the weatherman exclaim that spring is on the way. I could not be any happier. It has been a cold winter and I am ready for a little sunshine and warmth. How about you?
Purchase three (3) 375ml bottles and receive a fourth (4) 375ml bottle for 50% off. Offer good on 375ml bottles only. Offer valid through 3/31/2015. Not to be combined with other offers. Not applicable on specialty oils and vinegars. Punch card valid for regularly priced bottles only.
We have a lot of new products in the store to help with your gifting needs. Our friend, Ann Lund, has brought in some beautiful pieces to showcase fromEurope 2 You and Beatriz Ball. We are working with local woodworker, Charles Corlee to showcase his handmade cutting boards made with walnut, maple and hickory wood. I’m very excited to have candles in the shop that are made with our repurposed bottles.
We have also been working to bring new oil and balsamic flavors into the store. Our new flavors are as follows:
Lemongrass Mint Balsamic
Green Chili Balsamic
Chocolate Cherry Balsamic (returning)
White Grapefruit Balsamic
Garlic Chili Oil
Basil Lemongrass Oil
Herb’s De Provence Oil (returning)
Sun Dried Tomato Garlic Parmesan Oil (returning)
I strive to keep a good mix of flavors going at Olive Tree. We are rotating seasonally and will have our fall and winter favorites back next fall. If there is a flavor you are looking for, let me know. I will try my best to get it in the shop.
Changes at Hawthorne
If you have been in the shop during the last six months, you know that we are going through a big remodel. We are excited to welcome The Container Store and The Mixx to Hawthorne in the coming months. The construction crews are starting up again and we will be done with remodeling soon. Thank you for your patience during this time.
Open on Sunday
We tried it last month and we are going to continue to be open on Sundays in March. Our hours are 12 – 4 and we would love to see you.
Our cooking classes have been a huge success. We have changed how we sign up and going forward all you need to do is click the link of the class you would like to sign up for and follow the directions. Very simple and less confusion. Thank you to everyone that has come out and participated. Here are our class offerings for the next few months:
Traditional Irish St Patrick’s Day Dinner
March 10, 2015
6:00 - 8:30
We started classes with Duane last March. Our Irish dinner was so popular, we are doing it again.
- Mussels Steamed in Guinness
- Irish Stew
- Champ (Potatoes & Spring Onions)
- Bailey’s Bread Pudding.
- Skinny Ginger Irish Whiskey Cocktail
Cocktails with Kansas City Canning Company
March 25, 2015
6:00 – 8:00
The shrub is the word in cocktails these days. Join us on Wednesday, March 25th as we welcome our friends from Kansas City Canning Co. into the store to show us how to make 5 different cocktails using their new shrubs (drinking vinegars). Appetizers made from products in the store will be served as well. We will get this party started at 6:00 p.m.
Easy Entertaining with Ann Lund
March 30, 2015
6:00 - 9:00
Spring is just around the corner. We promise! Join Ann in the kitchen as we prepare some delicious recipes that will make you smile!
- Goat Cheese Marinated with Lemon and Herbs
- Romaine and Fruit Salad with Lemon-Poppy Seed Dressing
- Garlic and Chili Rubbed Pork Tenderloin
- Orzo with Roasted Vegetables
- Almond Olive Oil Cake with Fresh Berries and Whipped Cream
Mother’s Day Brunch with Ann Lund
April 22, 2015
6:00 – 9:00 pm
- Apricot Pork Sausage with Spicy Apricot Glaze
- Delicious Eggs with Avocado Salsa
- The Most Unusual Pumpkin Bread
- Fresh Fruit Salad with Honey Bee Nectar
- Raspberry Angel Trifle
May 4, 2015
6:00 – 9:00 pm
Chef Jasper has reinvented his famous Mozzarella Theater with this new edition of Mozzarella.
- Jasper will be pulling fresh Mozzarella, preparing Mozzarella’s dream cream cousin Burrata and fresh Ricotta.
- You will learn the secrets of preparing Mozzarella Rollatini with Prosciutto and drizzled with Blood Orange Olive Oil along with wild spring greens and Mozzarella.
- A creamy pasta sauce with be created with Burrata and a unique chicken dish so easy your friends will think you attended culinary school in Italy.
- For dessert, it’s a Blood Orange Olive Oil cake with fresh berries.
May 20, 2015
6:00 – 9:00 pm
Join Ann as we talk salad!
- Springtime Iced Tea
- Artichoke Bruschetta
- Chicken Cherry Pasta Salad with Poppy Seed Dressing
- Crunchy Romaine Toss
- Romaine, Penne and Chicken Caesar Salad
- Gourmet Brownies
It is time to get grilling again. We asked our friends at Our Sassy Pantry for a recipe to get you going. Their Wicked Tomato Jam is delicious and easy to use as a topper. Enjoy!
4-6 oz. salmon fillet
Olive Tree Persian Lime Extra Virgin Olive Oil
Our Sassy Pantry Wicked Tomato Jam
Heat nonstick skillet over medium-high heat
Coat salmon in 2-3 tbsp. of Olive Tree Persian Lime Extra Virgin Olive Oil
Add dash of salt & pepper
Add fish to pan/grill & cook 5-7 minutes on each side or until fish flakes easily & cooked through (or roast in oven at 425 degrees for 10-12 minutes)
Bring 2 cups water to a boil
Add 1 cup of brown rice & 1 tsp. of the salt
Return to a boil
Cover & simmer for 30-40 minutes, until rice is tender and water is absorbed
Plate cooked salmon, add 3-4 spoonful’s of Wicked Tomato Jam over fish & add brown rice to the side. Salt & pepper to taste.
We look forward to seeing you in the shop! As always, please let us know how we can help in your gourmet and gifting needs.
Mindy and the Olive Tree Staff