Tapenade appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Tapenade · Marseille
Tapenade is the Provencal paste of black olives, capers, anchovies, garlic and olive oil pounded together in a mortar, eaten on toast as an aperitif or as a stuffing for fish and chicken.
Tapenade was codified as a recipe in Marseille in 1880 by chef Meynier at the Maison Doree, the name from the Provencal tapeno for caper. The Provencal paste predates the recipe by centuries, but the proportions Meynier wrote (olives, capers, anchovy, olive oil, lemon) became the canonical version still served in every Marseille bistro and bouchon as part of the aperitif tapas board.
Where to eat in Marseille:
- Le Cafe de l'Abbaye
- La Caravelle
- Le Bouchon Provencal