Italian Caviar -


If you visited us over Zinfandel Festival, you probably enjoyed the many appetizers prepared for the weekend. Especially popular was the “Italian Caviar”,  fired-up version of Olive Tapenade. So many people requested the recipe that we decided to feature it as the May Wine Club recipe of the month. Fix a bowl full, grab a baguette, crack open a bottle of San Marcos Creek Wine and enjoy with your favorite friends! Cheers!!

 

Italian Caviar

Makes about 2 ½ cups

1 cup black olives, pitted

1 cup pimento stuffed green olives

1 can petite diced fire roasted tomatoes

¼ cup fresh basil

4 cloves garlic

2 tablespoons capers (optional)

4 tablespoon extra virgin olive oil

2 teaspoons fresh lemon juice

½ teaspoon crushed red pepper flakes (more or less to taste)

½ cup shredded Parmesan

If you have a food processor, simply process all the ingredients, except the Parmesan, for a few seconds, being careful not to process too finely, since it should not be smooth. Stir in the Parmesan last, by hand.

If you do not have a food processor, finely mince the olives, garlic, basil, and capers. Combine with the remaining ingredients, mixing well.

Can be prepared up to three days ahead and stored in an airtight plastic container in the fridge.

Serve with crackers, flatbread, baguette, or slices of your favorite toasted artisan bread.