May Newsletter, 2015 May 01 2015

May News

Things turn out best for the people who make the best of the way things turn out.   – John Wooden

How else can I describe our construction debacle? We keep on keeping on. Thank you for your patience and for your sincere words of encouragement. The end is in sight. The good news, The Mixx will be opening on June 2nd and The Container Store opens on June 27th. 

Did you know four years ago today, we opened Olive Tree? Happy Birthday to us! It has been the one of the most challenging but most rewarding jobs we have tackled. Our gratitude to you, our loyal customers, who have become a very big part of our lives. We love hearing about your families and you wanting to hear about ours. It really does take a village. To celebrate, come in from May 14th – May 16th and wish us a happy birthday and we will take 20% off your entire purchase. Just remind us that you received the newsletter and we will handle the rest.

Due to construction, we will be closed on Sunday, May 17th. 

Dragonfly Gourmet Foods

Our friends from Dragonfly Gourmet Foods will be in on Friday, May 15th at 2:00 to sample their products. This husband and wife dynamic duo makes delicious pickles, salsas and spreads. Here is your opportunity to come in and pick up a jar or two for the weekend.

In the Kitchen with Ann

We had great feedback after last weekend’s demo. We have decided to have Ann in for another informal sampling of the products we have in the store on Saturday, May 30th at  10:00 a.m.  Come in and have a treat and chat with Ann about any kitchen or cooking questions you may have.

New Artwork

We are looking forward to having Nancy Beaver'sartwork on display in the store. Her beautiful pieces will arrive next week and will be available for purchase. We are very excited to share her work with you.

Cooking Classes

We have some great classes lined up for the next few months. If you want a Girls Night Out or a Date Night, we have you covered.

Creatively Casual Salads with Ann Lund 
May 20, 2015
6:00 – 9:00 pm

Welcome Ann as we talk salad. We have just a few spots left in the popular class.
  • 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 – SOLD OUT
June 1, 2015
6:00 – 9:00 pm
Jasper knows Limoncello!
  • Limoncello Pasta
  • Scampi alla Limone
  • Chicken alla Sorento
  • Limoncello Cake
  • Jasper’s Homemade Limoncello
Cooking For Two with Kathy Moore and Roxanne Wyss
June 4, 2015
6:00 - 8:00 p.m.
Pricing Below
Are you cooking for two? Newlyweds, of course, but anyone who finds themselves cooking for one, two or just a few will enjoy this class that captures the fresh flavors of summer.
  • Crostini with Garlic Confit, Tomatoes and Parmesan
  • Salad with Vinaigrette
  • Trio of Pestos with Pasta
  • Berry Almond Tart for Two (plus a sampling of Kathy and Roxanne's Slow Cooker Cakes)
Price for class for one is either $45 (just class) or $70 which includes class and one signed copy of The Newlywed Cookbook.
Price for class for two is $115 which includes class for two and one signed copy of The Newlywed Cookbook.
Let's Brunch with Ann Lund
June 11, 2015
6:00 - 8:00 p.m.
Join us as we take brunch to a new level!
  • Spicy Huevos Rancheros Casserole
  • Almond Blueberry Coffee Cake
  • Lemon Crunch Parfaits with Oatmeal Crumble
  • Layered Fruit and Cream
  • Amaretto Mimosas
Look for our July/August Schedule to be published very soon. We have a great classes on Picnics, Barbecuing, Tailgating, Tomatoes and Canning.
In our last class with Jasper, we learned to make his famous Blood Orange Olive Oil Cake. Everyone has been buzzing about it since. We have included the recipe for you to make at home.
Blood Orange Olive Oil Cake
1 tablespoon unsalted butter, for the pan
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3 large eggs
1 1/4 cups sugar
1 cup Olive Tree’s Blood Orange Olive Oil
1/2 cup whole milk
2 tablespoons brandy
2 tablespoons orange liqueur, such as Cointreau
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 cup fresh orange juice

Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.

A Final Note

As we move on to year FIVE, I want you to know how much your friendship means to us. Thank you for coming in and making Olive Tree a part of your life.
Dream big,