Tapenade
French Provençal dish / From Wikipedia, the free encyclopedia
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Not to be confused with tamponade.
Tapenade (French pronunciation: [tapəˈnad]; Occitan: tapenada [tapeˈnadɔ]) is a Provençal[1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies.[2] The name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). 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.