Tapenade originates from the Provence region of southern France. The spread was historically made with crushed capers, olives and olive oil. Today, finely chopped or puréed olives are the base. Tapenade can be introduced to those unfamiliar with it through approachable foods like burgers and pasta.

Tapenade is in the Adoption stage. The spread is gaining traction on menus but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

DMK Burger Bar in Chicago serves a DMK Burger 11 with grass-fed lamb, olive tapenade, sheep's milk feta, Greek salad and tzatziki.