Tapenade (Provencal Olive and Caper Paste)

The Romans, like many Ancient Mediterranean cultures, made a paste from olives, seasoned with vinegar and herbs (including cilantro, fennel, and mint) called epityrum. In this tradition is tapenade, a Provencal paste made from olives, capers, and anchovies. The name comes from the Provencal word for capers, tapeno, to differentiate it from other olive pastes. Spread tapenade on matzo, spread over cheese tarts, use to stuff hard-cooked eggs or cherry tomatoes, or serve with broiled/grilled fish.