Suzi Taylor and I lucked on the perfect fall day to take our drive out to the Weinerth homestead in the San Antonio Valley near Lockwood. We arrived at the rambling farmhouse style home and were greeted by several dogs of dubious lineage and Maria.

The house sits on a slight crest and is flanked by acres of silvery leafed olive trees. Into the house and through the French doors, out onto the patio, view past the barbeque on the left, the pool and gazebo on the right, down past the raised bed garden and onto the paddock where some very contented horses munched away. It’s an idyllic place.

Maria sat us down at the kitchen table and we got acquainted. She poured tastes of oil from her trees and a neighbor’s and offered two types of home cured olives, both delicious. She sells her oil and olives at farmer’s markets and over the net under the San Antonio Valley Olive Ranch label (S-A-V-O-R). She offered a taste of her tapenade and it was so good we made it our lunch.

Sue Kleber

Put all ingredients into a food processor and pulse until you have a chunky spread. Serve with crackers or toasted baguette rounds.

Chicken Fricase
This chicken recipe is one of Maria’s favorites and one she shares with her farmer’s market customers. She says that the dry cured black olives plump up during the cooking and are addictive.
6 chicken thighs
3 TB SAVOR extra-virgin olive oil
1 yellow or white onion
1 TB minced parsley
Pinch of dried or fresh herbs (oregano, thyme, marjoram or mix)
1 cup white button mushrooms, sliced
1/4 cup frozen green peas
1/2 cup dry cure black olives
1/2 cup chicken broth
1/2 cup wine
1/4 drained capers (optional)
salt and pepper to taste

Season chicken with salt and pepper and lightly dredge in flour, then sauté in olive oil until brown. Remove chicken from pan. Chop onion, garlic and parsley and sauté in pan until soft. Return chicken to the pan and add herbs, mushrooms, olives, peas and capers. Add the broth and wine, cover and cook for 30 minutes or until done. (Check the liquid level several times while cooking and add more if necessary.)

Olive Maria’s Sun Dried Tomato Dressing
2 sun-dried tomato halves
3 TB balsamic vinegar
1 garlic clove, crushed
1/3 cup SAVOR Extra Virgin olive oil
1 TB fresh basil leaves
1/4 tsp each, salt and pepper

Place tomatoes, vinegar, garlic, basil salt and pepper in a blender or food processor and blend until smooth. While machine is running, slowly add the olive oil through the feeder, until it is incorporated into the dressing. This is a great dressing for salads, steak or chicken.