Tapenade

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Tapenade
Tapenade in a mortar

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.

[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] See also

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