THE BLOG
08/09/2012 03:27 pm ET Updated Oct 09, 2012

Warm Citrus Olives With Rosemary and Garlic

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Don't weekends go way too fast? After a long week at work, I completely look forward to Friday night. It is the beginning of the weekend. In addition we have our Friday night tradition of wine and appetizers. Our Friday night this week was filled with friends and great cheeses.

Our dear friend brought a very special bottle of wine to celebrate Friday night. It was a bottle I have never had before and now has become a new favorite. Seven Stones Winery sits east of St. Helena. Ronald and Anita Wornick didn't take long after they purchased 45 acres for their family estate to take on the exceptional task of creating some of the best wine. They only produce 400 cases, and dedicate to a single varietal -- Cabernet Sauvignon.

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As quoted on their website:

"Seven Stones is comprised of just under three acres of vines and a winery on the Wornick family estate in St. Helena. From small, meticulously cultivated vineyard parcels, we produce a limited amount of some of Napa Valley's most sought after Cabernet Sauvignon."

We enjoyed a 2006 Seven Stones Cabernet Sauvignon that was aromatic with a seamless integration of acidity, tannin, alcohol and wood. The color was a rich purple and had luxurious notes of crème de cassis along with hints of cedar, espresso and blueberries. Touches of herb, sage and mineral can be detected. It has a wonderful finish on the back of the palate. We decanted for about an hour prior to enjoying this elegant, sophisticated and balanced wine.

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With today being Sunday, I thought that hubby and I can wind down the weekend where we began with a bit of wine and these warm citrus olives. I have some wonderful breadsticks from Panevino that are simply divine. Our favorite are the original sea salt, but the others flavors are equally as tasty.

Cheers to a great week ahead!

Warm Citrus Olives with Rosemary and Garlic
2 C. Stuffed Queen Sevillano Olives
Peel of one orange, Julienne slices
Peel of one lemon, Julienne slices
Peel of one lime, Julienne slices
5 Sprigs of fresh rosemary, peeled off twig
Salt and pepper to taste
8 Garlic cloves, peeled and sliced
1/8 C. Olive oil

Drain the olives and place into a large skillet. Add the oil, orange and lemon peel, rosemary leaves and salt and pepper. Heat on medium heat for about 5 minutes -- then add the garlic. Heat for an additional minute until warmed. Serve in a pretty bowl and enjoy!

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