Tapenade

Tapenade is a Provençal olive spread from the southern coast of France. The traditional preparation combines finely chopped or puréed black olives with capers, anchovies, olive oil, garlic, and lemon juice. The mixture is seasoned with herbs such as thyme or marjoram and often black pepper. The name tapenade is derived from the Provençal word tapena, meaning caper.

Variants and ingredients: The classic version centers on black olives, capers, and anchovies. A common variant, tapenade verte, uses green olives and herbs and may omit anchovies. Modern adaptations often explore substitutions or additions such as sun-dried tomatoes, almonds, or extra lemon zest, while keeping olive oil as a base.

Preparation and texture: Tapenade is usually ground in a mortar and pestle or blended in a processor to reach a range of textures from coarse to smooth. Olive oil is added gradually to obtain a spreadable paste. The flavor is savory, salty, and briny, with the anchovies contributing umami.

Serving and uses: It is traditionally served as a dip with crusty bread or raw vegetables, and also works as a spread for sandwiches or crostini. Culinary uses include flavoring fish, poultry, or roasted vegetables, or as a condiment to enrich sauces and stews. It is commonly enjoyed at room temperature as part of antipasto platters.

Storage and nutrition: Tapenade stores well in the refrigerator, covered with a thin layer of olive oil to preserve moisture. It is relatively high in fat and sodium, with the exact profile depending on the ingredients used.