Tapenade is the Provençal spread made chiefly from finely chopped olives, capers, anchovies, and olive oil.
The preparation is associated with Provence in southeastern France, where olives and olive oil are central ingredients. Traditional tapenade is pounded or blended into a coarse paste, usually using black olives, capers, anchovy fillets, and olive oil. Garlic, lemon juice, herbs, or brandy may also appear in different recipes.
Tapenade is commonly served on bread or toast as an appetizer. It can also accompany grilled fish and meat, fill vegetables, or season pasta and salads. Its salty, savory character comes from the combination of olives, capers, and anchovies.
The dish is sometimes confused with olive tapenade-style spreads that omit anchovies or capers. Such versions can still be culinary adaptations, but the classic Provençal profile includes these strongly flavored ingredients.