Tapenade is a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers and anchovies. Its name is derived from the Provencal word for capers. It is a very popular food in the South of France, where it is generally eaten as an hors d’oeuvre spread on bread, and sometimes used to stuff poultry for a main course or as a perfect supplement to tapas. Today it has gained popularity in a big part of the world, especially Europe.
The olive-based tapenade was documented in ancient roman cookbooks dating back more than a thousand years before the appearance of the word tapenade. To clearly state where the popular tapenade has its origin is therefore difficult, but it seems like the Roman’s or the south of France is a good bet.
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