Tapenade

Tapenade is a Provençal olive spread or condiment from southern France, traditionally made by grinding olives, capers, anchovies, garlic, and olive oil into a paste.

Tapenade is a Provençal olive spread or condiment from southern France, traditionally made by grinding olives, capers, anchovies, garlic, and olive oil into a paste. Modern versions vary widely and may omit anchovies or include ingredients such as herbs, sun-dried tomatoes, or lemon. It is commonly served as a spread, dip, or appetizer.

Origins and name

Tapenade is a Provençal preparation from southern France. Its name comes from the Provençal word for capers, tapenas, reflecting one of its traditional ingredients.

Ingredients and preparation

Classic tapenade is made by grinding olives with capers, garlic, anchovies, and olive oil, traditionally in a mortar and pestle or modern food processor. The finished mixture may be coarse or smooth depending on preference.

Culinary use

Tapenade is typically served as a spread or dip with bread, crackers, vegetables, or as part of appetizers. It is also used as a condiment in sandwiches and other savoury dishes.

Variations

Modern tapenade recipes often add or substitute ingredients such as herbs, lemon juice, sun-dried tomatoes, mustard, or different kinds of olives. Some versions leave out anchovies while keeping the salty, briny flavour profile.