DOLLOPS and SPREADS
If you have visited the winery, you have experienced our famous Muffaletta Olive Relish on the Tasting Room bar. This is just one of several olive relishes I make, always twisting ingredients for variation. Olives are a truly Mediterranean food that can be incorporated into so many cuisines, that I never get tired of playing with them. In this section you will find other relishes, sauces and spreads to dollop on the side of grilled meats or use as a dip for vegetables and crackers.
This is the olive spread we serve everyday in the Tasting Room. It is very easy to make.
This is not a traditional tapenade (see my other olive relishes), but a loose version of the New Orleans muffaletta sandwich spread. Very savory, the ingredients are simple. Don't use anything but regular canned black olives. And don't be afraid of the anchovy - it blends right in.
This traditional French tapenade takes a little time if you have to pit all the olives. There are several varieties in stores that are already pitted, which makes this a cinch to make.
Be careful of using too many Calamata olives, as they are very strong. Other varieties like Picholine, Luques, Gaeta,and Niçoise will have a more subtle flavor.
