Bergwater has approximately 2500 olive trees consisting of Mission and Frontoio cultivars.

Our olives and olive oil are produced from hand-picked and sorted holistically grown olives.




  • 1 cup (175g) pitted kalamata olives
  • 4 anchovy fillets, drained on paper towel, coarsely chopped
  • 1 tbs drained capers
  • 1 garlic clove, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil, plus extra

Step 1


Place the olives, anchovy, capers and garlic in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).


Step 2


With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.


Step 3


Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidization).