Tapenade

From Wikipedia, the free encyclopedia

Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, and olive oil. Its name comes from the Provençal 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 gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course.

[edit] History

Its present form was invented less than 100 years ago by the chef in the Maison Dorée in Marseilles, although olive-based pastes have existed in the region for a long time.

[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, fish, lemon juice, or brandy.

[edit] See also

• Olive
• Relish