Years ago, because of my job, I visited the Southern area of France known as the Cote d’Azur, also referred to as the French Riviera. In my free time I enjoyed visiting open air markets, and my memory of them inevitably brings the image of this bright, glowing black olive purée displayed in ceramic bowls. It was tapenade.
Some foods have the distinctive characteristic of expressing a sense of place. Tapenade is one of them. The way its ingredients blend together always reminds me of those lively markets in beautiful Nice or Antibes and of something with a long, long history.
Though olives (most of the time black olives) are the main ingredient in tapenade, the name comes from another essential Mediterranean ingredient: capers. “Tapeno” was the word for capers in the Occitan language, a Romance language spoken in Southern France and parts of bordering Italy and Spain. Continue reading Black Olive Tapenade