Tapenade (French pronunciation: [tapəˈnad]; Occitan: tapenada [tapeˈnadɔ]) is a Provençal[1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies.

It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for the main course.

For example, Olivarum conditurae in Columella's De re Rustica [3][4] and epityrum from Cato the Elder were Greek dips adopted by the Romans that included olives but also many ingredients like celery, leeks, rue, mint, wine and vinegar.

This condiment composition was then tied with a whisk after adding spices, pepper, olive oil, and two glasses of cognac.

[6] In various regions, tapenade is often flavored differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.