Tapenade, ready to be eaten
Tapenade is a thick cold sauce prepared from olives and capers. Originally, it is a Provencal product. The name is from tapéno, Provençal for cape.
According to Van Dam, the earliest known publication of the recipe of around 1895 (in Rebouls Cuisinière Provençale), referred to as the inventor of Meynier, dates from La Maison Dorée in Marseille. In that recipe, capers, black olives, anchovies, marinated tuna and mustard are finely ground and mixed with olive oil, cognac and Provencal herbs. Meanwhile, there are many variations, which often appear to be little on the original recipe.
Tapenade is also often used in the kitchen in other European countries, such as a snack, a sandwich, pasta sauce and dressing.
Tapenade is one of the many thick cold sauces used in Mediterranean cuisine. Most of these sauces (for example tomato teaspoon and pesto) are usually sold under the name tapenade. Note that pesto is a basil sauce.
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