{{short description|French Provençal dish}} {{Distinguish|tamponade}} {{Infobox food | name = Tapenade | image = Cuillere de tapenade.jpg | image_size = | caption = | alternate_name = | country = France | region = Provence | creator = | course = Hors d'œuvre | type = Spread | served = | main_ingredient = Olives, capers, anchovies | variations = | calories = | other = }}
'''Tapenade''' ({{IPA|fr|tapəˈnad}}; {{langx|oc|tapenada}} {{IPA|oc|tapeˈnadɔ|}}) is a Provençal<ref name=Wright2022>{{cite web |title=What is Tapenade? |url=http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/10/id/10/ |year=2022 |work=Clifford A. Wright - Provence |access-date=17 May 2022 |archive-date=6 July 2022 |archive-url=https://web.archive.org/web/20220706014223/http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/10/id/10/ |url-status=live }}</ref> name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies.<ref>{{cite web |title=Tapenade |url=https://www.bbc.co.uk/food/tapenade |work=BBC Food |access-date=4 July 2011 |archive-date=7 September 2011 |archive-url=https://web.archive.org/web/20110907090925/http://www.bbc.co.uk/food/tapenade |url-status=live }}</ref> The name comes from the Provençal word for capers, {{lang|oc-provenc|tapenas}} ({{IPA|oc|taˈpenɔs|pron}}). 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== [[File:Tapenade dans un mortier.jpg|thumb|Tapenade in a mortar]] Olive-based dishes can be found in ancient times. For example, {{lang|la|Olivarum conditurae}} in Columella's De re rustica<ref>{{cite web|url=http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-olive-celery-tapeande|title=Olivarum Conditurae (from Columella's ''de re Rustica'')|access-date=20 January 2013|archive-date=6 April 2013|archive-url=https://web.archive.org/web/20130406054201/http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-olive-celery-tapeande|url-status=usurped}}</ref><ref>{{cite web |url=https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Columella/de_Re_Rustica/1*.html |title=''De Re Rustica'' of Columella |edition=Loeb Classical Library |year=1941 |access-date=20 January 2013 |archive-date=29 December 2023 |archive-url=https://web.archive.org/web/20231229215439/https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Columella/de_Re_Rustica/1%2A.html |url-status=live }}</ref> 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.
Tapenade is based mainly on capers and olives.<ref name="Wright2022" />
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. He pounded together an equal amount (200 grams) of capers and black olives to garnish hard-boiled egg halves, then incorporated anchovy fillets and marinated tuna (100 grams each). Spices, pepper, olive oil, and two glasses of cognac were then whisked in.<ref>{{Cite web |title=Supplementum Epigraphicum GraecumSelaema. Stela sep. Op. cit. 566, n. 84. |url=http://dx.doi.org/10.1163/1874-6772_seg_a7_1112 |access-date=15 May 2022 |website=Supplementum Epigraphicum Graecum}}</ref>
==Preparation== The base ingredients of tapenade are olives and capers.<ref name=Wright2022 /> 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.<ref>{{cite magazine |url=https://francetoday.com/food-drink/recipes/provencal_olive_tapenade/ |title=Provençal Olive Tapenade |date=6 September 2013 |last=Carl |first=Anna Watson |magazine=France Today |access-date=17 May 2022 |archive-date=17 May 2022 |archive-url=https://web.archive.org/web/20220517083555/https://francetoday.com/food-drink/recipes/provencal_olive_tapenade/ |url-status=live }}</ref>
In various regions, tapenade is often flavored differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy.<ref>{{Cite web |title=Supplementum Epigraphicum GraecumNysa ad Maeandrum. Fragm. Op. cit. 73 |url=http://dx.doi.org/10.1163/1874-6772_seg_a4_409 |access-date=15 May 2022 |website=Supplementum Epigraphicum Graecum}}</ref>
==Serving== [[File:Bistrot de pays à Caseneuve salade de chèvre chaud à la tapenade et aux aubergines.jpg|thumb|At a country bistro in Caseneuve: Warm goat cheese salad with eggplant tapenade.]]
Tapenade may be served as an appetizer atop crusty bread or crudités; incorporated in salad and fish dishes; and used as a condiment.<ref>{{cite web |url=https://www.regions-of-france.com/regions/provence_alpes_cote_dazur/food-gastronomy/pistou-tapenade-rouille |title=Provençal Pistou, Tapenade and Rouille |work=Regions of France |access-date=17 May 2022 |quote=Referring to the Provençal name for "capers" {{lang|oc-provenc|tapéno}}, the tapenade puree of olives can be served either spread on bread, brushed on meat or fish, or used as a dressing with salad or vegetables. |archive-date=6 July 2022 |archive-url=https://web.archive.org/web/20220706064811/https://www.regions-of-france.com/regions/provence_alpes_cote_dazur/food-gastronomy/pistou-tapenade-rouille |url-status=live }}</ref>
==See also== {{commons category}} * Relish * List of spreads * Mediterranean cuisine
==References== {{Reflist}}
Category:Cuisine of Provence Category:Occitan cuisine Category:Spreads (food) Category:Anchovy dishes Category:Olive dishes