When the Trefethen family purchased the old Eshcol Ranch in 1968, there were only about twenty-five wineries in the Napa Valley.  Most of the vineyards at that time were planted to something other than grapes.  Back then the Trefethens had their fair share of walnuts on the property and today they still have one of California's largest walnut trees right in the middle of their vineyard.  Each fall the Trefethens pick and shell their walnuts, put them into a simple bag, and send them to their friends new and old, as a thank you and a toast to our past and future together.  It is a tradition that continues now over 40 years later.

Trefethen walnuts never last long once they arrive each year but this season they went by in a blink -perhaps because of their family recipe for Walnut Tapenade.  It is something remarkable despite its simplicity.  Quick, savory and extremely wine friendly, this is sure to please.

WALNUT TAPENADE

Freshly squeezed juice of 1 lemon
1 tablespoon prepared Dijon mustard
4 tablespoons olive oil
3/4 cup walnut pieces
3/4 cup pitted green olives
3/4 cup pitted black olives
12 anchovy fillets
1/4 teaspoon Kosher salt
6 slices sourdough bread

Mix together the lemon juice, mustard, and olive oil in a bowl.

In a food processor, blend the walnuts, green and black olives, anchovy fillets, and salt.  With the motor running, incorporate the oil mixture in a thin stream.  Chill at least 15 minutes in the refrigerator.

Shortly before serving, toast the slices of sourdough bread, and cut them into 12 rounds or triangles.

Spread the chilled walnut tapenade on the toast and serve.

We hope you continue to enjoy the wines of Trefethen Family Vineyards and this walnut tapenade.  To peruse the Trefethen wines and read reviews, explore Artisan Vineyards.com