Tapenade
Tapenade (French pronunciation: [tapənad]) is a Provençal[1] dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil[2]. Its name comes from the Provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). 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.
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[edit] 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.
[edit] Serving
It can be used as an appetizer when served with crackers, crusty bread or crudités. It can also be used as a condiment.
[edit] See also
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[edit] References
- ^ Wright, Clifford A. "What is Tapenade?". What is Tapenade?. Clifford A Wright. http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/10/id/10/. Retrieved 4 July 2011.
- ^ Food, BBC. "Tapenade". BBC Food. British Broadcasting Corporation. http://www.bbc.co.uk/food/tapenade. Retrieved 4 July 2011.
