Served at the 2026 Winetails & Tapas Wine Trail, Hermannhof Winery
Ingredients
Spiced Bread Crumbs
2-3 tbsp olive oil
1 cup fresh bread crumbs, from crusty dinner bread
1/2 tsp kosher salt
1 clove garlic, minced or shredded
1/2 tsp paprika
1/2 tsp smoked paprika
1/4 tsp cayenne powder
1/4 cup fresh chopped parsley
Olive Tapas
1 tbsp olive oil
1 tsp red wine vinegar
1 cup pitted green olives
1 cup pitted black olives
1 roasted red pepper, thinly sliced
Directions:
Make the Bread Crumbs
Heat 2 tablespoons of olive oil in a large skillet over medium until shimmery.
Add the bread crumbs to the skillet. Sauté,, stirring frequently, until the bread is browned and crispy. Adjust the heat as needed so it browns without burning.
Stir in the salt and garlic and saute for 30 seconds, making sure to distribute the garlic throughout.
Add the paprika, smoked paprika, and cayenne. Sauté for 30 seconds.
Transfer the crumbs to a bowl and toss with the chopped parsley. Set aside until you are ready to make the olives.
Can be made up to one day ahead. Keep in a sealed container if holding more than ~1 hour.
Make the Olive Tapas
Wipe down the skillet you used and add olive oil. Heat again until the oil is shimmery.
Add vinegar, then add olives and roasted peppers. Sauté to warm the olives through.
Transfer the warm olives to a serving bowl and toss with the bread crumbs. Serve immediately.
Servings: 8
Recipe Credit: justalittlebitofbacon.com
Ozark Red Spritz Recipe
Ingredients (per glass):
3 oz chilled Hermannhof Chambourcin
2 oz sparkling water or tonic water
½ oz orange liqueur (like Cointreau) or splash of fresh orange juice
Garnish: orange wheel or rosemary sprig
Method:
Fill a stemmed glass with ice.
Add the red wine and orange liqueur/juice.
Top with sparkling water.
Stir gently, garnish, and serve alongside olives.
