This tasty mixture of coarsely chopped olives, red peppers, olive oil and surely some secret ingredients has been the base of quick and crowd-pleasing appetizers this holiday entertaining season. I use it for crostini. So easy to make toast ahead of time from thinly sliced day old bread (seeded baguettes, herb, walnut have been popular), spread with cheese, then top with a little of the olive salad. The best cheese has been gooey teleme - the fruitiness of this cheese really enhances the high-tones in the olive mixture. Also good are crescenza, brie and fresh chevre.
Besides direct from the Jimtown Store, I've also bought this at Dean and Deluca in St. Helena.