It was in 1880 in the beautiful city of Marseille that the tapenade was born, created by chef Meynier in his restaurant la Maison Dorée.
He garnished hard-boiled eggs with it.
But the idea of making an olive-based paste is much older and during antiquity, a number of preparations were already famous such as epityrum, which contained olives, fennel, herbs, vinegar, oil.
- 100 g of black olives
- 100 g of capers
- 50 g of anchovy fillets
- 50 g of marinated tuna
- 1 dash of cognac
- Olive oil (100 ml)
In a mortar, crush the olives, capers, anchovies and tuna
Put everything in a bowl and whisk, adding the cognac and olive oil