History of Tapenade
In the sixth century B.C. in Provencal, the Caper plant was known as tapenei, and the flower buds, which were used for culinary purposes, were known as the tapeno. The tapeno were preserved in amphora filled with olive oil since vinegar was not used at that time. The capers became mashed together in the amphoras to form a kind of pate of crushed tapeno. This is the ancestor of the modern day tapenade that we know and love. Also the reason why it is known for the word for caper rather than olive, which, in volume, is the greater constituent ingredient. In the second century A.D., vinegar came to be used more in preserving and so too garlic, the great universal medication in the medieval period.
Health Benefits of Olives