Olive Tapenade Saigon;
The tapenade, a typical Provençal gastronomic dish, is shockingly new. Chef Meynier of the Marseille restaurant La Maison Dorée created it in 1880. The original tapenade recipe calls for black olives, capers, anchovies, olive oil, and sometimes garlic and spices (but only in small amounts)!
Use of Tapenade
It is often served with bread and can be used as a salad dressing or as a sandwich filling. It is also commonly used as a pizza topping. Black olive tapenade is also high in healthy fats, which make it a great addition to your diet.
A Mediterranean staple, black olives are usually brined and have a strong, savory taste. They’re an excellent source of heart-healthy fats, which helps you feel fuller longer and boosts metabolism. They’re also loaded with polyphenols and other antioxidants, which help protect your cells from damage and may help reduce the risk of cancer and heart disease.
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Olives are one of the earliest domesticated plants on the planet. They originated in Mediterranean countries including Spain, Italy, and Greece. The original olives were cultivated by the seaside, where they were exposed to seawater and seaweed, giving them a somewhat saline flavor and allowing them to last longer than plants produced in pure water. Olive trees were planted along the coasts of the Eastern Mediterranean to defend them from pirate raids.
The earliest known evidence of olive cultivation is from 3100 BCE in Egypt. The earliest cultivated olives are said to have been black, but plant breeding has led to the production of a range of cultivars with improved size, color, and flavor throughout time. Olive producers in the Mediterranean harvest their olives, grind them into olive oil, and then bottle the oil for usage.
The ancient Greeks and Romans were well-known for their olive-growing prowess. Olive oil came to be widely utilized in many other regions of the world with the introduction of the industrial revolution in the 17th century, as the usage of olive oil began to expand.