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    Windsor, CA 95492
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Olive Conserve

By Chef John Ash

Pair this Olive Conserve with Sonoma-Cutrer Pinot Noir for a flavorsome hors d’oeuvres. ​

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    Serves 4

    Total Time 1 hour

    Prep Time 15 mins

    Difficulty Level Medium


    3/4 pound (2 cups) oil cured olives

    1 cup brown sugar

    2/3 cup dry white wine

    2 tbsps honey

    2 tbsps finely grated lemon zest (use a mircoplane)

    2 tsps finely minced fresh rosemary

    Lemon juice to taste

    Fresh ground black pepper to taste


    1. With the flat side of a cook’s knife gently smash the olives and remove and discard pits.

    2. Cut olive in half and add to a small sauce pan and cover with water.

    3. Bring to a boil then drain. Return olives to pan along with brown sugar, wine and honey and bring to a boil.

    4. Cover, reduce heat to a simmer and cook for 10 minutes, stirring occasionally.

    5. Uncover and cook over moderate heat until mixture thickens. Stir in zest, rosemary, drops of lemon juice and black pepper to taste.

    6. Cool, cover and store refrigerated for up to one month. Makes about 1-1/2 cups.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

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