Tapenade
Tapenade
Tapenade (/tæpəˈnɑːd/; from Provençal tapenado which derives from tapèno, meaning caper) is a Provençal dish consisting of puréed or finely chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally spread on bread and served as an appetizer.
Etymology
The word tapenade is derived from the Provençal word tapenas, which means capers. The dish is named after one of its main ingredients, which are capers preserved in vinegar. The word tapenas itself is derived from the Latin capparis, which means caper.
Ingredients
The primary ingredients of tapenade are olives, capers, and olive oil. Other ingredients can include garlic, lemon juice, and anchovies. The ingredients are traditionally finely chopped, or puréed, and mixed together.
Preparation
Tapenade is typically made by finely chopping or puréeing the olives and capers together. Olive oil is then added to create a spreadable paste. Additional ingredients such as garlic, lemon juice, and anchovies can be added for flavor.
Serving
Tapenade is typically served as an appetizer on bread, but it can also be used as a condiment. It is a common dish in the south of France, particularly in the region of Provence.
Related Terms
External links
- Medical encyclopedia article on Tapenade
- Wikipedia's article - Tapenade
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