Black Olive Tapenade

This is a Mediterranean-style tapenade, finely chopped black olives worked with capers, garlic and olive oil into a spread the maker describes as rich, briny and savoury. It is one of the more versatile jars in the pantry: spread on toast, stirred through warm pasta, tucked under the skin of a roast chicken, or set out with cheese.

Eagle Bay makes it from its own olives, grown at the family-run grove on Cape Naturaliste Road, Western Australia, planted in 1998 with more than 1,200 trees across seven varieties. It sits in the range alongside a pesto rustico and an Indian lime pickle, all made at the same property.

A jar like this is an easy thing to have ready in the fridge when guests turn up before you have had time to cook.

Good to know

• Black olive tapenade with capers, garlic and olive oil
• Sold in a jar
• Made from the farm's own black olives
• Made at Eagle Bay, near Dunsborough, Western Australia