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