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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Green Olive and Walnut Tapenade on Crostini

Tapenade is the Provence region’s answer to butter. Uniquely flavored, this unconventional version using green olives instead black makes for a more interesting appetizer. I prefer the French Picholine green olive in this dish.

Green Olive and Walnut Tapenade on Crostini

Makes about 1 ½ cups

2 ounces walnuts, toasted

6 ounces green olives, pitted

2 cloves garlic, peeled

1 anchovy filet, chopped

¼ cup extra-virgin olive oil

salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 large baguette, sliced on the diagonal in ¼-inch slices

1. In a food processor, combine the walnuts, olives, garlic, and anchovy and process until combined. With the motor running, slowly add the ¼ cup oil and process until the mixture is smooth. Season with salt and pepper, to taste.

2. In a small saucepan, combine the butter and 3 tablespoons oil and heat until the butter is melted. Brush both sides of the sliced bread with the butter and oil mixture. Preheat the broiler; arrange the bread slices on a baking sheet and toast until golden brown, approximately 1 minute on each side. Serve crostini with the tapenade.

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