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Is an interesting comparison. Salty taste and color could relate in some ways, but tapenade don't has the "exploding in your mouth" part, neither the strong fish oil taste. Is perfectly good in its own terms even if is not caviar.

While by no means required, it's not unusual for a tapenade to incorporate anchovies or anchovy paste which gives some measure of fishiness.

The only thing ridiculous here is the level of snobbery people will go out of their way to express without any prompting.

Looks like I was spot on with the signalling analysis.

I'd have more sympathy for your viewpoint if caviar actually tasted as good as olive tapenade ...

Well, olives are revolting to me, while caviar tastes great.