Olive tapenade is a traditional appetizer originating from the Provence region in the south of France. Its name comes from the word "tapenas," which in Provençal means caper, one of its main ingredients. This recipe has spread widely and is known in several Latin American countries with similar names, although its preparation may vary slightly. In Mexico and other countries, it is sometimes simply called "olive paste" or "olive pâté," while in Argentina and Chile, it is frequently enjoyed as an accompaniment for breads and tapas.
Tapenade is appreciated for its intense flavor and versatility, as it can be served as a dip, a topping for toasted bread, or even as a dressing for more elaborate dishes. Its combination of olives, anchovies, and fresh herbs reflects the richness of Mediterranean cuisine, offering a culinary experience that unites tradition and flavor with ease and speed in its preparation.
