More than a century ago, the tapenade recipe was developed: a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, garlic and seasonings. Local French people called tapenade 'The black butter of the Provence' or 'The caviar of the poor'.

Cantaré created three full flavored olive-based tapenades: A Traditional, a Mediterranean and one with Goat's milk Feta, each in 7-oz. containers.

These olive delicacies are wonderfully simple and can be spread on rustic, toasted or any other bread. They are also great mixed with cheeses or as a wet rub for meats; they are delicious on grilled seafood or you can toss them with pasta or shake with salad dressing.