Smoked Olive Tapenade

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Some things just shouldn't be rushed — and our olive tapenade is proof. We start with buttery Castelvetrano olives, cold-smoked slowly over hardwood, and fold in sun-dried tomatoes for a touch of sweetness and depth. The result is a tapenade that's smooth, savoury, and a little more mellow than your typical briny spread.

It's a small shift in process that makes a big difference in flavour. The natural buttery richness of the Castelvetranos carries that signature smoke beautifully, while the sun-dried tomatoes round it out with a subtle sweetness you won't find in a one-note olive tapenade.

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 Castelvetrano Olives, Sundried Tomatoes, Capers, Extra Virgin Olive Oil, Lemon Juice, Garlic.

Links to Recipes:

Baked Smoked Olive & Three-Cheese Dip

Smoked Olive Tapenade Pasta With Sautéed Shrimp, Cherry Tomatoes & Capers

Smoked Olive Tapenade & Chèvre Stuffed Chicken