California Central Coast Recipes

Olive Caviar

Because of its strong olive-salty taste, we call this appetizer "Olive Caviar." Of course there is no fish taste, but it is still a sophisticated taste not for the faint of heart! Just a little bit on a piece of toasted baguette will do most people.

Although it is made with olives and capers, this appetizer has as much in common with a typical tapanade as a Serrano chile pepper has with a bell pepper. When you have a gnarly young red wine to drink with some friends, this is an appetizer that will stand up well. 2017, Olive Caviar
Preparation time: 15 minutes
Cooking time:
re-calculate ingredients for:


1 loaf French Baguette , diagonally cut into thin (3/8 inch) slices
1 cup Salt or Oil Cured Black Olives , pitted
2 cloves Fresh Garlic , coarsely chopped
6 Anchovy fillets , coarsely chopped
2 Tablespoons Capers , vinegar squeezed out
6 Tablespoons Extra Virgin Olive Oil
1/4 teaspoons Red Pepper Flakes
1/4 teaspoons Chopped Fresh Rosemary
1 Tablespoons Rum

Preparation Directions.

1 Diagonally the baguette into thin 3/8 inch slices.

2 Place the slices on a flay tray and toast in a 375F degree oven, turning once, until golden brown on both sides. They should be completely toasted through so they give a nice crunch when you bite into them. If you prefer you can grill or toast the piece under a broiler.

3 Place the olives, garlic, capers, anchovies, red pepper and rosemary into a food processor and chop a few seconds to break up the ingredients. Add the olive oil and rum and chop a few seconds more to create an even but slightly chunky spread.

4 To serve, place the olive caviar in a small bowl in the center of a platter surrounded by the toasts. Let each guest spread as much of the olive caviar as they like onto their piece of toast.

Wine and Food Pairing and Serving Suggestions.

This is an intense appetizer but the saltiness helps to soften high acid wines, When we get together with "red -wine" lovers, we like to serve this appetizer with a robust red wine like a heavy duty dry farmed Zinfandel or a Cabernet.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind