The name Tapenade comes from the Provencal word “Tapeno”, which means capers, the second major ingredient in tapenade. This traditional recipe emblematic of Provencal gastronomy is surprisingly recent. It was invented in 1880 by the chef Meynier of the restaurant La Maison Dorée in Marseille. Black tapenade is a very protected recipe. The trade name “Tapenade” can only be used if the recipe respects a specific composition. At a minimum, you have to: 70% black olives 3% capers 0.5% anchovy Olive oil (exclusively olive oil) The recipe for Sarnèio black tapenade meets these requirements.