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. 2018, 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!

Know your stove!

Not all stoves are equivalent! Your "medium" may be equivalent to another's "high." For instance, a lot of recipes use the "Medium heat" burner. But that can be too high if your sauteing garlic and don't want it to burn. It's better to err toward the lower setting.