 | |
| Type | Spread |
|---|---|
| Course | Hors d'œuvre |
| Place of origin | France |
| Region or state | Provence |
| Main ingredients | Olives, capers, anchovies |
Tapenade (French pronunciation: [tapəˈnad]; Occitan: tapenada [tapeˈnadɔ]) is a Provençal[1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies.[2] The name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for the main course.
- ^ "What is Tapenade?". Clifford A. Wright - Provence. 2022. Archived from the original on 6 July 2022. Retrieved 17 May 2022.
- ^ "Tapenade". BBC Food. Archived from the original on 7 September 2011. Retrieved 4 July 2011.