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TAPENADE & CREAM
Tapenade is a traditional recipe typical of Provencal cuisine, invented in 1880 in Marseille, based on black or green olives, traditionally
hammered in a mortar with olive oil, capers (tapena in Occitan, where its name comes from), anchovy fillets, garlic, and herbs from Provence.
Important note when you are choosing a tapenade:Tapenade is not a protected name, unfortunately, anyone can afford to sell anything
under the name "tapenade" and offer simple olive puree with olive oil and various spices.
In France, we call such a preparation "Olivade" (olive puree), not Provencal tapenade.
In addition to olives and olive oil, real tapenade should contain capers and anchovies, which makes the price of the product more expensive.
So don't be fooled with cheap olive puree, presented as tapenade.
In addition to olives and olive oil, real tapenade should contain capers and anchovies, which makes the price of the product more expensive.
So don't be fooled with cheap olive puree, presented as tapenade.
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