OLIVE RELISHES

These olive relish recipes are the most sought after by my catering and winery
customers. Incredibly savory, I serve these primarily as a spread on crackers or
toasted baguette slices, but they are a staple in my refrigerator for a variety of dishes.
Don't be afraid of the anchovy - even anchovy haters love these relishes.
Toss some in a pasta salad, use as a pizza topping, serve with leftover grilled meats
for lunch or use as a sandwich spread.
The muffaletta relish is the one we always serve in the Tasting Room and can be enjoyed with any of our red wines.

Tapenade

This first relish is a traditional French tapenade that requires some time to pit the olives, but it is well worth the effort.

2 cloves garlic
3 cups pitted olives (Calamata, Green or black dry-cured - one type or mix)
1 2 oz. can anchovy fillets in olive oil
2 Tbl. capers
1/4 cup extra virgin olive oil

In a bowl of food processor fitted with a steel blade, mince garlic. Scrape down sides
and add pitted olives, anchovies with their oil from can, and capers. Pulse until evenly
minced. Pour in olive oil to make a smooth paste, adding a little more oil if needed.
Make a day ahead and refrigerate. Keeps two weeks in refrigerator. Makes about 2 cups.

Muffaletta

The Creole-New Orleans relish that is the base for muffaletta sandwiches. Layer deli meats, cheeses, roasted peppers and the muffaletta on a crusty French roll. Or just spread on crackers and enjoy!

3 cloves garlic
1 2 oz. can anchovy fillets in olive oil
4 cups pitted canned black olives, drained
1 1/2 cups gardiniera ( Italian-style pickled vegetables available in grocery stores)
1/2 cup extra virgin olive oil

In a bowl of food processor fitted with a steel blade, mince garlic cloves. Scrape down
sides of bowl. Drain the pickled vegetables and discard any hot peppers. Add the
vegetables and the anchovies with their oil to the bowl and pulse until very fine.
Add the pitted olives and pulse again until very fine dice. Add the olive oil and
blend until the mixture is a charcoal brown color and all traces of black olive specks
are gone. You may add a little more oil if necessary.
Refrigerate in plastic food container. Makes about 4 cups. Keeps in refrigerator 2 weeks.

Note: If all ingredients will not fit in food processor at one time, you may process the ingredients in batches, then mix all together in another mixing bowl or plastic container. This is especially helpful when you double or triple the recipe.

Recipe by Jane O'Riordan, Domaine de la Terre Rouge