Two things about wine country in California that keep me going back is their grapes and olives. I also love the muffuletta sandwich at Oakville grocery.
In addition to the wines I am a bog fan of the olive oil which really brings together the taste of a fresh tapenade. I like a somewhat milder version of olive tapenade so I add some feta and other herbs to make a perfect spread for extra thin crostini.
- 1 cup of Nicoise olives, pitted
- 1 cup small green olives (French), pitted
- 1/4 cup sun-dried tomatoes, drained
- 1/4 cup roasted red pepper
- 1 garlic cloves, peeled
- 1 tablespoon of capers, drained
- 1 tablespoon of anchovy paste
- 1 tablespoon of basil leaves
- 1 tablespoon of thyme leaves
- 1/2 tablespoon fresh oregano leaves
- 1/4 cup extra virgin olive oil
- 1/2 cup feta cheese, brine drained, and finely crumbled
- In a food processor fitted with a steal blade add all of the ingredients except for the olive oil and feta cheese. Pulse 4-5 times until rough chopped and blended, then pulse a few more times when you are adding the olive oil. Put in a bowl and stir in the feta cheese. You can keep this in the refridgerator for a week.
- Follow the basic crostini recipe but cut the bread extra thing and be sure to cook for a shorter period of time