Olive & Feta Tapenade

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

Making It

  • 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

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