Learning more about our Olive Tapenade

What is Olive Tapenade?

More than a century ago, Monsieur Meynier created the Tapenade recipe: a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, garlic and seasonings. Hailing from France’s Provence region, tapenades were originally made with a mortar and pestle, and were primarily chopped olives, mixed with a variety of ingredients. Local people call Tapenade “the black butter of Provence”. It’s an integral part of the Provencal cooking and black olive tapenade is also called ‘the caviar of the poor”.

At the “aperitif”, these delicacies are wonderful simply spread on some toasted bread. A favorite adornment for crostini, focaccia, bruschetta, alone or whipped into ricotta or mascarpone cheese. Also great mixed with Feta, Chevre, Gorgonzola or a combination of the same. A terrific marinade/wet rub/pesto for meats such as a rack of lamb, lamb chops or a leg of lamb, pork tenderloin or fillet of beef. Also delicious on grilled seafood such as shrimp, scallops or fresh Tuna. Toss tapenade with pasta or shake with salad dressing for magnificent taste and something different.

Wine Recommendation

Serve tapenade with any big red Bordeaux or Burgundy. Also delightful with a spicy Zinfandel or Merlot.

Accompaniments

Fruit: Fresh, roasted or sundried tomatoes
Breads: Crusty Italian, focaccia, pizza,crostini,grissini
Condiments: Roasted peppers, marinated artichokes, fresh basil, cured meats, balsamic vinegar, olive oil & black pepper, peppadews, roasted chili, cilantro, lemon preserves, toasted nuts

See our recipe section under “Entertaining with Cantaré”