Tapenade

Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençale word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.

Preparation

Tapenade's base ingredient is olive. The olives (most commonly black olive) and capers are finely chopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenade is often flavored differently in varying regions with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.

Serving

It can be used as an appetizer when served with crackers.

Translation

The word "Tapenade" occurs as such in the following languages: English, German, Spanish, French, Dutch, Swedish.

Translation(s) in other languages: Catalan: Tapenada, Esperanto: Tapenado, Hebrew: ממרח זיתים, Russian: Тапёнада.