The unlikely history of the tapenade actually has more to do with
capers than it does with olives! Although capers are native to the
Mediterranean, it is likely they were brought to Provence from Crete by
the Greeks, who settled near Marseilles in the sixth century B.C. The
caper plant was known as tapeneï in Provençal, and the flower buds, the
part of the caper used for culinary purposes, was the tapeno, which
were preserved in amphora filled with olive oil. The capers became
mushed together in the amphoras to form a kind of pâté of crushed
tapeno, the ancestor of the modern tapenade. This is why it is today
known by the word for caper rather than olives, which is actually, in
volume, the greater constituent ingredient.
Alili Morocco's Black Olive Tapenade - produced from a selection of ripe black olives, complex, rich in flavor.
Alili Morocco's Green Olive Tapenade - produced from a selection of Moroccan green olives, rich in flavor and 100% natural.
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