From Wikipedia, the free encyclopedia
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
