Tapenade

The caper is one of the characteristic flavors of Provence and its ancient Provençal name tapena gives the title to this dish. Capers are sold loose from small vats of brine in the markets of the Midi – they are usually to be found on the olive stall.

Tapenade makes a good picnic lunch with a bottle of local red wine and ripe fruit. Serve it in a bowl, surrounded with halved hard-boiled eggs, some crusty country bread and a dish of raw vegetable crudités.