May News from
Olive Tree
Our New Home

We have moved in and are putting things away. As I have learned, it takes time to figure it all out! We have added more products and new flavors as well as a FANTASTIC cooking class/demo line up. Three classes are in the books and I would say that the new set up is working perfectly. I can't wait to show you around the new shop. Come in and say hi! Our new address is 7044 W. 105th Street. Just east of Metcalf on 105th Street.
May Sale

Receive a free jar of our delicious bread dipping blend with any purchase of $50 (pre-tax) or more. Good through 5/31/18. Limited to stock on hand. Limit one per person.
New Product Spotlight
We have added Mixture Candles to our mix.
Mixture Candles are made in small batches in Merriam, KS. They use the most luxurious fragrances to create a mood, stir a memory or simply help you relax. We think you are going to love the scents we are featuring in the shop.
New Oil and Vinegar Flavors

We have new flavors arriving today! In oils, we have Smoked, Italian Oliarogla, Walnut, Grapeseed, Sesame and Avocado .

Our new balsamic vinegar flavors are Cucumber Melon, Lemongrass Mint and Plum .
May Hours

Monday - Friday 10:00 am - 5:30 pm
Saturday 10:00 am - 5:00 pm 

*We will be experimenting with Sunday hours soon.
Refill Bottle Program

When you bring in a  CLEAN and  DRY  bottle, we will refill it and give you a discount of $1.00. (Get a $2.00 per bottle discount every  TUESDAY .)  This replaces our previous recycling program.  We use so many bottles and would love to see them used again and again.  For health and safety reasons we can only refill CLEAN and DRY bottles. If we deem your bottle to not be clean or dry, we cannot refill.  We will only refill our bottles that you purchased from us. If you have any questions, please let us know and we will be happy to get back to you. 

 * We will not be accepting any more bottles for recycle, only refill.  
May 12, 2018
9:00 - 12:00 p.m.

Mother's Day Spa Workshop - Give your mom (or yourself) the gift of natural beauty and relaxation using essential oils. Here is what you will make: Relaxing Linen Spray, Rejuvenating Bath Soak & Cleansing Makeup Remover Pads.
Bronco Blue Cheese Dressing
Pop Up
May 12, 2018
10 - 1

Stop in the shop and meet Stefani Brancato of Bronco Blue Dressing . Stefani prepares some of the best blue cheese dressing we have ever tasted. She will be sampling and selling so put this on your calendar if you are a blue cheese dressing lover!
The Real Deal Cherry Pie from Scratch
with Rebecca Tombaugh
June 9, 2018
10-11 a.m.
Rebecca Tombaugh, manager of the Brookside Savory Spice Shop, and has been baking pies for 40+ years, with her "signature pie" being the beautiful and delicious cherry pie! She will teach a class all about how to make the best cherry pie ever. She will start with a pie crust made right before your eyes, rolled out and cut to make a lattice top. She will pit fresh cherries and add some special spices and then bake it to perfection. The class will sample a slice of pie right out of the oven so come hungry. This class is for anyone -- especially those who have NEVER even thought of making a real pie. Class fee is $15 and includes the demo, taste, recipes and everyone goes home with a goodie bag of spices from her shop!
To RSVP: email or call 816-656-5520
(click title to sign up) 

What a line up we have for YOU! We are thrilled to have the best collection of classes in Kansas City. We welcome Judith Fertig to our ever growing list of culinary instructors!
June 4, 2018
6:00 - 8:30 p.m.

Jasper is on a special mission for this cooking class. There will be no ultimate heist by clever thieves like in the movie but you will be stealing some of Jasper’s greatest recipes ! Menu dishes include:  
Sfincioni (Sicilian Pizza with Artichokes, Tomatoes, & Caciocavallo) Pasta with Roasted Grape Tomatoes, Arugula, & Ricotta Salata, Crispy Polenta coins with Shrimp in a saffron cream reduction and for dessert....Jasper’s famous Cannoli Cake.
June 9, 2018
1:00 - 4:00 p.m.

Forget frozen. Forget take-and-bake. In this class, you’ll learn how to make delicious scratch-made pizza at home -- maybe better than most of your favorite pizza joints. Join Pizza Master Craig Jones and his wife, Gay, as they show you the tips, tricks and tools you need to make some of the best pizza you’ve had. They’ll even tell secrets that other pizza pros don’t want you to know about. You’ll learn how easy it is to make dough with great flavor, and how to create different pizza styles from classic Neapolitan to New York thin crust. You’ll learn the fine points of a delicious red sauce. And, you’ll learn how to make your home oven cook like a pizza oven.
Besides learning the art of pizza, you’ll also be feasting on snacks, salad, and of course -- plenty of pizza!

The class tends to sell out quickly, so secure your seat today!
June 11, 2018
6:00 - 8:30 pm

Join us for a summer camp for grown-ups! Learn how to make crusty, delicious artisan baguettes, boules, batards, focaccia, swirled loaves and more with a dough that can be ready in your refrigerator for up to 9 days! Bring a large mixing bowl and a Danish dough whisk (or get one from Olive Tree). We will start out with a hearty main dish salad and Pesto, Goat Cheese, and Roasted Red Pepper Swirled Bread, then mix our dough. By the end of class you'll know how to mix and form no-knead artisan dough into all kinds of shapes and set up your oven for artisan baking. We'll nibble on a crusty baguette and drizzle Olive Tree's wonderful olive oil on Griddle-Grilled Lebanese Flatbread with Kalamata Olives, Artichokes, and Feta. You'll go home with a boule to bake when you are ready. From the best-selling  200 Fast and Easy Artisan Bread Recipes  by Judith Fertig.
June 12, 2018
10:00 - 12:30 p.m.

Ann is back in our kitchen and she is talking herbs! Join us for this weekday class.

  • Rosemary Mixed Nuts
  • Basil Parmesan Spread
  • Baked Eggs with Dill and Smoked Salmon
  • Orzo Salad with Spring Peas and Creamy Herb Dressing
  • Lemon Olive Oil Sugar Cookies with Lavender and Fleur de Sel
June 15, 2018
6:00 - 8:30 pm

What better way to enjoy the end of the week than with a delicious date night meal! Chef Jim will show you how to prepare a salad with French tarragon vinaigrette, chicken roulade with springtime vegetables, roasted Yukon gold potatoes with rosemary and vanilla, asparagus with lemon citrus butter, and the grand finale; bananas foster flambe.  
Bring your date and come celebrate the end of a long week with us!
June 16, 2018
11:00 - 3:00 pm

The new shop has given us the opportunity to invite creative professionals to use our space to teach classes. I am thrilled to have Cindi Raven from SugarChat Studio be our first. This type of class is held at Olive Tree but tickets must be purchased through the instructor.

To purchase tickets, please follow this link:
June 19, 2018
6:00 - 8:30 pm

During this fun evening Rachel Ciordas will show you how to transform fantastic ingredients into an assortment of delicious tapas. She will introduce you to exciting flavors and share secrets for making them all from scratch. Discover how easy it can be to master a menu of small plates perfect for parties, family gatherings or anytime the craving strikes.
  • Chorizo stuffed bacon wrapped dates in a roasted pepper sauce
  • Pollo de Andalusia- Andalusian style spiced chicken tapas
  • Escalavida Catalana - Roasted onions, peppers, eggplant, and tomatoes in garlic olive oil 
  • Torta Santiago - Light & delicate citrus almond cake
June 23, 2018
1:00 - 2:00 pm

Taylor has cooked professionally in kitchens throughout Kansas City including Nara, Fud and Julep. She now has her own meal prep service and runs a food blog and YouTube channel called Two Shakes of Happy. She has traveled North India extensively, totaling more than 6 months, and lived in Varanasi for 4 months.
June 30, 2018
1:00 - 4:00 pm

The first class was such a smashing success, we are having another one.

Have you seen these delicate cookies and wondered what all the buzz is about? Do you know the difference between a Macaron and a Macaroon? Yes, there is a difference.  JC Gregg, home baker extraordinaire and participant on ABC's Great American Baking Show 2017 is coming to our place to teach you the basics to making the perfect French and Italian Macarons. You will also learn his secret fillings that make his Macarons pop! If you know JC, you know that this class will be over-the-top fun! Sign up quickly as you know it will sell out fast.
July 14, 208
9:00 - 1:00 p.m.

Our favorite pastry guy is back and we are talking breakfast pastries. We will be making puff pastry and croissant dough which we will learn how to use three ways in three completely different pastries. Kouing Amman, cheese danish and pan de raisin. We will also be showing the proper techniques of laminated dough's and will finish with glazed donuts! You know how JC loves surprises .. he will also share a quicker method for puff pastry!
July 30, 2018
6:00 - 8:30 p.m.

It’s time for heirloom tomatoes from our friends at Kurlbaum’s Heirloom Tomato Farm along with Jasper’s homemade mozzarella. You will learn to prepare Jasper’s secret to prepare homemade mozzarella and ricotta cheese. Jasper will be serving tomato and mozzarella inspired dishes such as Chilled Tomato Soup & homemade focaccia, Panzanella Salad, Chicken Caprese and local Missouri Peach Napoleons with Nana Mirabile’s Italian pastry cream.
August 6, 2018
6:00 - 8:30 p.m.

You will imagine your having Sunday dinner with Jasper when he prepares his Mother's recipes for Sunday Sauce, homemade meatballs, braciole, Italian Veal cutlets and Nana’s Rum Cake with homemade gelato. Sit back, relax and let Jasper do the cooking while you enjoy his delicious recipes.
Spring Pasta Salad*

This pasta salad will be a perfect addition to your graduation or Mother's Day celebration. Enjoy!

Salt for pasta water
1 pound rotini pasta
1 pound asparagus ends trimmed
1 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup  Olive Tree's White Balsamic Vinegar
1/4 cup  Olive Tree's Meyer Lemon Olive Oil
Freshly ground black pepper, to taste
1 pint cherry tomatoes, halved
1/4 cup freshly chopped basil leaves
1 cup frozen peas, defrosted
1/2 cup freshly grated parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon and shock in icy cold water. Remove from the water and dry well.Cut the asparagus into bite sized pieces on the bias.Whisk together the mustard, garlic, vinegar, and olive oil in a small bowl. Season with salt and pepper, to taste.Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, basil, peas, parmesan, and the olive oil dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed. Cool in the refrigerator.

*adapted from recipe from Queen Creek
I'm so lucky to do what I love every single day! Thank you from the whole Olive Tree team for your visits these past two weeks. We have loved showing you the new shop and all of our new products. If you know of someone who needs a space to teach a class, think of Olive Tree. We are now renting our classroom when we aren't using it. For more details, email or give me a call.

Thank you for SEVEN great years!

Dream big,