tapenade
Sign in to saveTapenade (; ) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. The name comes from the Provençal word for capers, (). 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.
Key facts
- Food.name
- Tapenade
- Food.image
- Cuillere de tapenade.jpg
- Food.country
- France
- Food.region
- Provence
- Food.course
- Hors d'œuvre
- Food.type
- Spread
- Food.main_ingredient
- Olives, capers, anchovies
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 19 products
- Energy
- 325 kcal
- Fat
- 30 g
- — of which saturates
- 3.6 g
- Carbohydrates
- 8.2 g
- — of which sugars
- 5.5 g
- Fibre
- 0 g
- Protein
- 3.6 g
- Salt
- 1 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Tapenade.jpg
Show 1 more fact
- Commons category
- Tapenade
Sources (2)
via Wikidata · CC0
~2 min read
Article
5 sectionsContents
- History of similar dishes
- Preparation
- Serving
- See also
- References
Tapenade (; ) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. The name comes from the Provençal word for capers, (). 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.
==History of similar dishes== thumb|Tapenade in a Mortar and pestle|mortar Olive-based dishes can be found in ancient times. For example, in Columella's De re rustica and epityrum from Cato the Elder were Greek dips adopted by the Romans that included olives but also many ingredients like celery, leeks, rue, mint, wine and vinegar.