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Harvest Olives

Harvest Olives

Servings: Serves 15 people as an appetizer

Wine Varietal: Sauvignon Blanc

A fitting accompaniment to her novel, Courtney has shared her recipe for Harvest Olives.


3 cups olives of various sizes and colors (e.g. Arbequina, Kalamata, Manzilla, Picholine, etc.)

2 tablespoons olive oil

1 lemon, juiced and zested

3 sprigs rosemary, stripped and chopped

1/4 cup flat parsley finely chopped

Pepper to taste


Preheat the oven to 400 degrees. Combine all the ingredients in a bowl and mix well. Use aluminum foil to create an envelope or packet and then transfer the olive mixture to the packet and seal it. Place the packet on a baking sheet. Bake for 20 minutes and serve warm.

Spaghetti al Tonno

Come on in and make yourself at home. Please just verify that you’re 21 years of age or older.

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