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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 anchovies.[2] Its 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 a main course.

Tapenade

Type	Spread
Course	Hors d'œuvre
Place of origin	France
Region or state	Provence
Main ingredients	Olives, capers, anchovies
Cookbook: Tapenade   Media: Tapenade

History of similar dishes

Olive-based dishes with anchovies or vinegar are ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back more than a thousand years before the appearance of the Occitan word tapenade. One of the earliest known of such Italian recipes, Olivarum conditurae, appears in Columella's De re Rustica written in the first century AD.[3][4] Cato the Elder (234–149 B.C.) also includes a recipe for epityrum, an olive spread very much like a tapenade, in chapter 119 of his On Agriculture. The use of capers is the hallmark of recipes for tapenade.[1]

Sometimes tapenade is confused with New Orleans olive salad, a critical component in the New Orleans sandwich the muffaletta. New Orleans olive salad is more properly called a giardiniera. It also does not contain capers, but does contain cauliflower, carrots, and celery.^{[citation needed]}

According to the culinary works of Provençal chefs Jean-Baptiste Reboul and Charles Julliard, the tapenade was created in 1880, by chef Meynier, of the restaurant La Maison Dorée in Marseille. To garnish the hard-boiled egg halves, he pounded together an equal amount (200 grams) of capers and black olives, 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]

Preparation

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 flavoured differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.[7]

Serving

Tapenade may be used as part of an appetizer served as a topping on crusty bread or crudités.

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]

See also

Wikimedia Commons has media related to Tapenade.

• Relish
• List of spreads
• Mediterranean cuisine

References

На других языках

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- [en] Tapenade

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[ru] Тапенада

Тапена́да (фр. la tapenade), иногда тапенад — густой соус (паста) прованской кухни (особенно Ниццы) из оливок, анчоусов и «тапен» (каперсов на прованском языке), давших имя этому рецепту. Другие распространённые ингредиенты: оливковое масло, чеснок, сок лимона, травы и специи, вяленые помидоры [1]. Пасту подают, намазав на тосты, к аперитиву [2], на ломте хлеба, в качестве соуса для пиццы, или как соус к нарезанным свежим овощам. Тапенадой также фаршируют птицу.

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