Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Perfect Food, Picnic, Tailgate, & Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Grocery Shopping Tips | BEST Places to Picnic

Home  >> Ingredients >> Condiments and Sauces

 Menu Ideas & Planning
Menu Ideas & Planning

1000s of great recipes and menu ideas

Recipes
Appetizer/Snack
BarBQ-Grilling
Beverages
Bread
Breakfast
Casserole
Cheese
Chili Bowl
Cowboy
Desserts
Eggs
Lunch
Main Dish
Pasta
Penn Dutch
Pot Pies
Salads
Salsa
Sandwiches
Slow Cooker
Soups-Stews
Veggies-Side Dish

Tapenade

Tapenade (pronounced tap-en-AAD) is a Provencal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provencal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.

Preparation

Tapenade's base ingredient is olive. The olives (most commonly black olive) and capers are finely chopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenade is often flavored differently in varying regions with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.

Serving

It can be used as an appetizer when served with crackers, crusty bread or crudites. It can also be used as a condiment.

More Ingredients


 
 
 


Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail | AlansKitchen Privacy Policy | Thank you

Contact Us | About Us | Site Map