Tapenade
From Wikipedia, the free encyclopedia
Tapenade is Provençal dish consisting of pureed or finely chopped black olives, capers, anchovies, and olive oil. It may also contain garlic, herbs, tuna, lemon juice, or brandy. 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 toast. Sometimes it is also used to stuff filets for a main course.
Its present form was invented less than 100 years ago by the chef in the Maison Dorée in Marseille, although olive-based pastes have existed in the region for a long time.
This condiment is easily made at home using this tapenade recipe[1]
[edit] References
- ^ David, Elizabeth. French Provincial Cooking. first published by Michael Joseph, 1960.
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