mezzomediTapenade
Olive, caper, and anchovy spread, salty and umami, intensely Provençal.
A smooth paste made from crushed black olives, rich in salty and slightly bitter flavor. Its smooth, concentrated texture makes it a versatile condiment, ideal for enhancing simple Mediterranean dishes.
Best pairings
Black olive Classic88%A main component of traditional Provençal tapenade, cohesive saltiness and bitterness.
Caper Classic88%A canonical tapenade ingredient, its tangy and pungent flavor balances it.
Green olive Classic88%A traditional variant, it brings a distinct herbaceous greenness to the composition.
Kalamata olive Classic88%Kalamata and its olive sisters united in paste: absolute harmony of Provençal olives.
Anchovy Classic88%A classic base for tapenade itself, sharing powerful umami and salty depth.
Feta Classic84%Traditional Greek cheese, shares salinity and creates a typically Mediterranean harmony.
Bread Classic83%Tapenade on toasted bread, a Provençal appetizer.
Extra virgin olive oil Classic80%Tapenade bound with olive oil.
Lemon Classic79%Citrus acidity that enhances the salty and umami flavors of tapenade.
Flat-leaf parsley Classic79%Fresh Mediterranean herb that soothes saline intensity and adds vibrancy.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with tapenade?
Tapenade pairs especially well with black olive, caper, green olive, kalamata olive and anchovy. A main component of traditional Provençal tapenade, cohesive saltiness and bitterness.
What can I substitute for tapenade?
If you don't have it, try: black olive, kalamata olive, green olive.