April Newsletter, 2015 April 01 2015

Hello April!  We are ready to move into spring. Fresh vegetables are starting to pop as is the need for more oil and balsamic vinegar. We have a lot going on in the coming months and are thrilled that you are along for the ride.

April Special
Spend $75 or more (pre-tax) and receive a 10% savings on your total bill. Just our little way of helping with the tax burdens everyone will be feeling this month. Offer valid through April 30, 2015. Cannot be combined with other offers.

Where to find us
We are excited to announce that you can find our products at two new retailers:

Shatto Dairy Farm Store – Osborn, MO
Doo-Dah Diner - Wichita, KS

Our products are also available at:

Bloom Baking Co. – City Market
Season and Square - East Brookside

If you don’t see what you are looking for, please  inform the store and we can make sure it is available for you.

Thank you for coming in and shopping . We are continuing to stay open from 12 – 4 pm each Sunday in April.

Cooking Classes
Here is our line-up for April, May and the first of June. Our classes have been so much fun. We hope that you can join us for these upcoming dates. Please click on the class to sign up.

Mother’s Day Brunch with Ann Lund
April 22, 2015
6:00 – 8:00 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
 In the Kitchen with Brett Atkinson
April 28, 2015
6:00 – 8:00 pm
Brett owns Wilma’s Real Good Food Truckand has been spreading his incredibly creative food all over this town. We are so lucky to have him in our kitchen to teach us some of his prized recipes.
  • Local Lettuce Salad with Jalapeño Olive Oil and Blackberry Balsamic Dressing
  • French Onion Soup with Mushroom Garlic Olive Oil and Gruyere Cheese
  • Crab and Manchego Stuffed Pork Chops with Serrano Honey Chili Balsamic and Rosemary Olive Oil
  • Chocolate Ganache with Bruleéd Peaches and White Peach Balsamic and Citrus Habanero Olive Oil Reduction
Mozzarella 2.0 with Jasper Mirabile
(1 seat left)

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 dreamy creamy 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.
This is “The Next Generation Mozzarella” so sign up early, this will sell out quickly.
Creatively Casual Salads
May 20, 2015
6:00 – 8:00 pm
It is the season of salads and Ann is bringing in three of her best! 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
Limoncello 101
June 1, 2015
6:00 – 9:00 pm

Jasper is talking Lemons and Limoncello. Sounds divine! 
  • Limoncello Pasta
  • Scampi alla Limone
  • Chicken alla Sorento
  • Limoncello Cake
  • Jasper’s Homemade Limoncello
Here is a recipe from our Casual Entertaining class with Ann Lund. Thank you, Ann for such a delicious dish!


½  lb. asparagus, cut on the bias into 2” pieces    
2  garlic cloves, minced
½  lb. baby carrots                                
1/3  cup Jasper’s Blend Olive Oil
1  red bell pepper, 1” diced                          
1 ½  tsp. kosher salt
1  yellow bell pepper, 1” diced                     
½  tsp. freshly ground black pepper
1  red onion, peeled & 1” diced                    
½  lb. orzo or rice-shaped pasta
1/3  cup freshly squeezed lemon juice (2 lemons) 
1  tsp. kosher salt
1/3 cup Olive Tree’s Meyer Lemon Olive Oil
½  tsp. freshly ground black pepper

4  scallions, minced (white & green parts)             
¾  lb. good feta, ½-inch diced
¼  cup pine nuts, toasted                            
15  fresh basil leaves, julienned

Preheat the oven to 425 degrees.  In a large bowl, toss the asparagus, carrots, bell pepper, onion, and garlic with the olive oil, salt, and pepper and spread out on a large sheet pan.  Roast for 40 minutes, until browned, turning once with a spatula.  Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.  For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Check the seasonings, and serve at room temperature.  Serves  6-8.

Mother's Day and Graduation time is quickly approaching. A gift from Olive Tree will be a big hit. If there is anything we can do to make your experience over-the-top, please let us know.

Dream Big,

Mindy and the Olive Tree Staff