Tapenade with Kalamata Olives
A fantastic french hors d’oeuvre that goes great as a spread on baguettes – toasted or not toasted.
The origin of the word “Tapenade” comes from the Occitan language – an historical language in southern Europe (Northern Italy, South of France, Monaco, and parts of Spain). From this word comes the provencial french word for capers – “tapenas”. The French invented the dish in the late 1800’s in Marseille. We make it specifically with Kalamata Olives for a rich and fruity taste.