A great culinary speciality from Provence, tapenade is a black, smooth purée made from olives, capers, olive oil, garlic, and often anchovies. The ingredients are mixed until they make an unctuous paste, care being taken to gradually add olive oil. The kind of olive most in demand for this recipe is still the Tanche, widely cultivated in the area.
Tapenade can be kept for several weeks in the refrigerator. It is usually served on canapés with an aperitif, or used as a dip for raw, crunchy vegetables. Tapenade can also be eaten in salad, spread on croutons of toast rubbed with garlic, or used to stuff poultry.