Smoked Kalamata Tapenade Smoked Olives toss them through pasta

toss them through pasta

White Balsamic Vinegar

Spread it on a crusty baguette

flavour-dense condiment — complex enough to stand on its own with good bread

Smoked Kalamata Tapenade Smoked Olives toss them through pastaSome 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