The original tapenade is a purée that stems from Provence, France and is used as a spread. The word tapenade comes from the Provençal word tapèno, meaning “capers,” which are a common ingredient, but some people think of tapenade as basically “olive paste.” It is considered a gourmet condiment.

There are several sets of ingredients that tapenade may contain, with more variations introduced as time goes on. The original spread contained capers, black olives, and anchovies, all of which were pureed along with olive oil. Other ingredients mentioned include lemon juice, seasonings such as fresh herbs, and garlic. Some recipes specify the type of black olive to be used, such as kalamata, nicoise, or gaeta olives, and some call for mustard, liquor such as cognac or brandy, and red wine vinegar. They differ in whether they use anchovy paste or fillets.

One can find spreads with the following main ingredients advertised as tapenades:

• artichokes
• portabella mushrooms
• sun dried tomatoes
• green olives
• roasted garlic

Tapenade can be served with vegetables, fish, or meat, and is sometimes used as a stuffing. It is often simply spread on artisan bread, pita, crostini, or crackers for use as an hors d’oeuvre. Some use it as a sandwich spread, while others use it to top baked potatoes or toss it with pasta.

Homemade tapenade can be prepared using a mortar and pestle or a food processor. Tightly covered, it will keep in the refrigerator for up to two weeks. Tapenade butter is created by combining classic tapenade ingredients with butter to make a paste. It is used as a meat garnish or inserted under a chicken’s skin before roasting, and it is sometimes used to create a sauce. Tapenade butter can also be formed into a log, wrapped in plastic wrap, chilled, and served in slices.