Tapenade

Dish information

Tapenade, a savory and intensely flavorful spread, is a quintessential Provençal specialty from the south of France. Its name derives from the Provençal word for capers, 'tapenas,' highlighting a key ingredient. While olive-based pastes have likely existed in the Mediterranean region since ancient times, the modern tapenade recipe, as we know it today, is generally attributed to a chef named Meynier from the restaurant La Maison Dorée in Marseille. In 1880, he explicitly created a spread composed of finely chopped capers, black olives, anchovies, and olive oil, seasoned with a touch of mustard and fresh herbs. The combination was an instant success, becoming a beloved appetizer and condiment. Tapenade perfectly encapsulates the robust flavors of Provence – the briny olives, the pungent capers, the savory anchovies, and the fruity olive oil create a harmonious blend that is both rustic and sophisticated. It is a highly versatile condiment, traditionally served as an appetizer spread on crusty bread or crostini, but also enjoyed with raw vegetables, as a stuffing for poultry, or as a flavorful accompaniment to fish dishes. This simple yet profound paste speaks to the rich culinary traditions and reliance on local ingredients that characterize Provençal cuisine, reflecting the bounty of the Mediterranean landscape.

Timeline

• 1880

  Chef Meynier of La Maison Dorée in Marseille is credited with codifying the modern tapenade recipe.

  ---

• ---

  1900s

  Tapenade gains widespread popularity as a staple appetizer and condiment in Provence and throughout France.