Smoked Kalamata Tapenade

Some things just shouldn't be rushed — and our Kalamata tapenade is proof. We start with rich, briny Kalamata olives and cold-smoke them slowly over hardwood before working them into a tapenade that's deep, savoury, and unmistakably smoky from the very first bite.

It's a small shift in process that makes a big difference in flavour. Where most tapenades taste like olives and not much else, ours carries that signature smoke through every spoonful — the kind of depth you'd expect from hours over hardwood, not a shortcut from a bottle.

Spread it on a crusty baguette, fold it into pasta, spoon it over grilled fish or roasted vegetables, or set it out on a cheese board and watch it disappear first. Made in small batches in Burnaby, BC, the way we'd want it made for our own table.

Ingredients: Smoked Kalamata Olives, White Balsamic Vinegar, Extra Virgin Olive Oil, Parsley, Garlic.

Links to Recipes:

Charred Corn and Smoked Kalamata Tapenade Flatbreads

Smoked Kalamata Olive & Lamb Meatballs with Whipped Feta and Herb Oil

Baked Salmon with Smoked Kalamata Olive Tapenade

Mediterranean Turkey Burger with Smoked Kalamata Tapenade