 | |
| 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 aProvençal[1] name for a spread,condiment and culinary ingredient consisting of puréed or finely choppedolives,capers, and sometimesanchovies.[2] The name comes from theProvençal word for capers,tapenas (pronounced[taˈpenɔs]). It is a popular food in thesouth of France, where it is generally eaten as anhors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for the main course.
Olive-based dishes can be found inancient times. For example,Olivarum conditurae inColumella'sDe re Rustica[3][4] andepityrum fromCato the Elder wereGreek dips adopted by theRomans that included olives but also many ingredients like celery, leeks,rue, mint, wine and vinegar.
Tapenade is based mainly on capers and olives.[1]
According to the culinary works of Provençal chefsJean-Baptiste Reboul and Charles Julliard, the tapenade was created in 1880 by chef Meynier of the restaurant La Maison Dorée inMarseille. He pounded together an equal amount (200 grams) of capers and black olives to garnish the hard-boiled egg halves, then incorporated anchovy fillets and marinated tuna (100 grams each). This condiment composition was then tied with a whisk after adding spices, pepper, olive oil, and two glasses of cognac.[5]
The base ingredients of tapenade are olives and capers.[1] The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste.[6]
In various regions, tapenade is often flavored differently, with other ingredients such asgarlic,herbs,anchovies,lemon juice, orbrandy.[7]
Tapenade may be used as part of anappetizer served as a topping on crusty bread orcrudités.
It can be an ingredient in salad, as shown in the image from a Provence restaurant.
It may also be used as a condiment and in preparing fish dishes.[8]
Referring to the Provençal name for "capers"tapéno, the tapenade puree of olives can be served either spread on bread, brushed on meat or fish, or used as a dressing with salad or vegetables.
