Tapenade

The tapenade is a recipe from Marseille that dates back to 1880, created by chef Meynier to garnish mimosa eggs in the restaurant La Maison Dorée. It was black tapenade! The tapenade is made with capers, garlic, herbs of Provence and anchovies. The list and proportions of ingredients are regulated in order to qualify a preparation as tapenade.

The term tapenade (alone) refers to black tapenade! But it can be declined as green tapenade. The difference in taste will obviously depend on the type of olives used: A tapenade of black olives will be more acidulated while those with green olives are more bitter.