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Tapenade is most associated with Provence, an area in the south of French, though it is popular in other Mediterranean countries such as Spain.
It is an olive paste or spread, usually made by puréeing black olives, garlic, olive oil, capers and anchovies. Some purists maintain, however, that it can only contain olives, capers and oil -- so it is easy to make a vegetarian version without the anchovies, and in doing so maintain that you are making the "authoritative" version. You can also use it as a dip for vegetables, mix some into pasta, etc.
There are now recipes for Tapenade made with green olives instead of black.
A similar paste made in Provence is called "Anchoyade".
Literature & Lore
In Provence, the French people there have their own dialect for many words, and their word for caper is "tapeno", thus Tapenade.
Also called:  Olive Paste Tapenade (French)
See Also
Anchovy
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