Tapenade in our A-Z - Cooking Index
Tapenade is a French dish which contains ground olives and capers, although it often contains anchovies or other fish ingredients. Tuna and fig are often added, especially in Italy.
The name originates from the Provencal word tapeno which means caper.
Tapenade is extremely easy to make. Put your ingredients in a blender along with some olive oil, the quantity of which depends on your desired consistency and then liquidise the olives and capers to produce your spread. Often people use a pestle and mortar to create tapenade, which produces a much coarser paste.
Tapenade is used mainly served as a starter or a dip. At its simplest it just spread on bread or toast. However, it can be used to stuff meats and is especially tasty when stuffed in a layer between the meat and the skin of a chicken.
Tapenade has an extremely strong flavour and is one of those foods that people tend to either love or hate.