A classic oyster accompaniment with a Sonoma Coast twist. The addition of salt-cured olives softens the perceived astringency in wine due to their high-fat content. Enjoy with two dozen Hog Island Sweetwater oysters and a glass of Jordan Cuvée or Chardonnay.



Thinly slice the olives and reserve in olive oil.

In a non-reactive bowl, combine vinegar, salt, white wine, lemon juice, lemon zest and shallot. Once salt has dissolved, add remaining ingredients and taste for acidity. Add lemon juice as needed.

To finish, fold in olives and minced fennel frond.

Best made 24 hours in advance