California Central Coast Recipes

Tapenade Central Coast Style

On the Central Coast, most Mediterranean style restaurants offer an olive-based tapenade with bread when you sit down to order. For olive lovers most restaurant offerings are pretty boring. So we've come up with a Tapenade Central Coast Style that has a little more oomph to it, though not as spicy as our Olive Caviar.

This milder tapenade goes well with a chilled white such as a Gewurztraminer or young red wine and is a perfect accompaniment for a crusty rustic bread. It's a little easier to make than Olive Caviar since you use a combination of olives --some which are already pitted, and no anchovy. We prefer to use fresh rosemary for this tapenade, but fresh thyme is good substitute if the main course, such as Salmon with Warm Basil Cream Vinaigrette would clash. 2017, Tapenade Central Coast Style
Preparation time: 10 minutes
Cooking time:
re-calculate ingredients for:


1/4 cup Oil Cured Olives pitted
2/3 cup Kalamata Olives pitted
6 Tablespoons Extra Virgin Olive Oil
2 cloves Fresh Garlic
1/3 teaspoons Fresh Rosemary or Thyme Leaves
2 Tablespoons Capers (vinegar squeezed out)
1 Tablespoons Rum

Preparation Directions.

1 Combine all the ingredients in a food processor or blender

2 Process by short pulse. Process just long enough to create a nice chunky spread

Wine and Food Pairing and Serving Suggestions.

Serve with fresh crusty style country bread and a glass of chilled white wine like a Gewurztraminer.

A tip from Sue!

Cooking with onions and garlic

When your recipe calls for both sauted onions and garlic, saute the onions first - they take longer to soften. Then when the onions are almost softened, add the garlic.The garlic doesn't need very long to become fragrant - and you don't want to burn your garlic and turn it bitter!