Olivia Maki and Mike Reis opened Redfield Cider Bar & Bottle Shop with the goal of connecting people to not only great-tasting cider, but also the history and sense of place behind each bottle. Redfield itself is named for a stunning apple variety that was born on US soil and was very nearly forgotten. It makes a boldly-flavored but elegantly balanced cider— unlike the mass-produced products you’ll find at the supermarket or liquor store— that exemplifies the products sold at Redfield Cider Bar & Bottle Shop.
Prior to opening Redfield, Olivia was a superstar champion and volunteer here at Kitchen Table Advisors. In addition to managing our PR and social media strategies, she often contributed recipes from her blog, the Coast Kitchen. We’re excited for her to lend her knack for delicious food and cider expertise with this recipe.
Let’s raise a glass to Olivia and Mike, and all the entrepreneurs committed to building community around food and agriculture!
Perfect with on a cheese plate and delicious as a condiment in a salami sandwich, this olive tapenade is really easy to make. I use my favorite type of olives for this, Castelvetrano, which are buttery in flavor and have a firmer texture than the typical Kalamata black olive. I leave this tapenade on the chunkier side, but if you're going for a smoother texture, feel free to blend longer or add more olive oil to the mixture.
Garlicky Green Olive Tapenade
1.5 cups pitted olives
2 cloves garlic (medium in size or three small)
2 tablespoons extra virgin olive oil (if you have a nicer finishing olive oil, this would be a good time to use it)
1 tablespoon white wine vinegar
1 teaspoon salt
1/2 teaspoon red chili flake
Small handful of fresh mint (about 1/4 cup)
Small handful of fresh parsley (about 1/4 cup)
This is really as simple as combining the ingredients in a food processor and blending until you reach the desired consistency. I would recommend roughly chopping the garlic and herbs before hand. Enjoy right away or if you make ahead of time, be sure to bring it to room temp before serving so the oil can melt back to a liquid state if it hardens in the fridge.
For the pairing, I suggest a Spanish cider from Basque or Asturias. Ciders from these regions are typically funky, have low carbonation and are very food-friendly. Right now we're really into the Trabanco Cosecha Propia. This sidra is made with only estate grown, native Asturian apple varieties. It is classic example of a sidra natura that we have at Redfield and would be a delicious compliment to this tapenade!
Redfield is a cider-focused bar, bottle shop, and eatery located at 5815 College Avenue in beautiful Oakland, California. Their mission is to provide a welcoming, lively, and fun environment for our customers to experience all that cider has to offer. Learn more at www.redfieldcider.com.