Verified in 2 cities.
Tapenade is the Provençal paste of black olives and capers pounded with olive oil, often with anchovy, spread on bread as an hors d'oeuvre in Avignon and across the south; in France we have verified places to eat it in Avignon and Marseille.
Tapenade is the Provençal paste of black olives and capers pounded with olive oil, often with anchovy, spread on bread as an hors d'oeuvre in Avignon and across the south.
The name comes from tapeno, the Provençal word for capers. According to the Provençal chefs Jean-Baptiste Reboul and Charles Julliard, it was created in 1880 by a chef named Meynier at La Maison Dorée in Marseille, who pounded equal weights of capers and black olives to garnish hard-boiled eggs and added anchovy, tuna, olive oil and cognac. Olive relishes go back to Roman writers such as Columella.
Where to eat in Avignon:
Where to eat Tapenade in Avignon: the editor picks
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:
Where to eat Tapenade in Marseille: the editor picks
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