French Tapenade Recipe on Food52 (2024)

FAQs

What is tapenade in French? ›

Tapenade (French pronunciation: [tapəˈnad]; Occitan: tapenada [tapeˈnadɔ]) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies.

Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed. Serve the olive spread on baguette slices or with fresh crudités. Enjoy!

Tapenade has roots from all around Europe from Greece and Italy to France and Spain, and if there's one thing they all share is the love for it. You will often find it as a common appetizer in Southern France and Catalonia where it is known as Olivada.

Aside from both containing olive oil and olives, olive tapenade and olive bruschetta are two very different, though complementary, appetizers.

If you're not familiar with tapenade, it's a salty, briny olive spread that originated in the Provençe region of France. It's fantastic on crackers and baguette, and it's an impressive centerpiece for a summer cheese board.

second title The subtitle of a piece of writing is a second title which is often longer and explains more than the main title. The play was, as the subtitle asserted, a real-life drama. on film Subtitles are a printed translation of the words of a foreign film that are shown at the bottom of the picture.

Storing Instructions

Keep it stored in a covered container in the fridge and it will stay fresh for up to 2 weeks. It would be a miracle if you managed to keep it that long though! It's way too delicious.

However, nowadays, tapenade doesn't just mean olive spread - through the years, it has almost become an umbrella term for a wide variety of pates, mostly made of different types of vegetables. From tomato to mushroom and even eggplant tapenade, there is no end to all the decadent pastes you can make!

Rich in antioxidants, including vitamin E and polyphenols, olive tapenade supports your body in fighting inflammation and oxidative stress, guarding against chronic diseases and aging.

Though it used to describe a mashed up spread of bold and briny olives (from the U.S., the Mediterranean and beyond,) the word “tapenade” is American. Believe it or not, there is no specific word in Italy for an olive spread or paste, but it's definitely a part of Italian cuisine.

What fruit is used in tapenade? ›

Place the figs, olives, olive oil, rosemary, vinegar, and capers in the bowl of a food processor. Pulse until it turns into a chunky spread, adding more oil if needed. Scrape the tapenade into a serving bowl topped with the sprig of rosemary.

INGREDIENTS: Black olives (ferrous sulfate gluconate to stabilize color), green olives, canola oil, olive oil, fresh roasted garlic, capers, red pimientos, mustard, spices.

The French call them tartines, the Americans Toasts and the Italians Bruschetta. The Webster Dictionary defines them as: an open sandwich, one with a rich or elaborate topping. No matter what you call them, we all seem to love them! I love serving Tartines as a heavier passed appetizer at parties.

Technically speaking, a pesto sauce is herb-based (usually basil), a tapenade is olive-based, and most other things are considered a spread or a confit.

Black olive paté differs from a proper tapenade in the fact that it is more simple. Despite being most commonly known as an olive-based dish, the key ingredient of a proper tapenade is capers. Tapenade actually takes its name from the Provençal word for capers, tapenas.

The Cailletier, also known in English by the Italian name Taggiasca, is a cultivar of olives grown primarily in the Alpes-Maritimes region near Nice and the Riviera di Ponente, Italy. It is best known under the name Niçoise, which signifies its curing method.

Tapenade can be made with black or green olives, each having the distinct flavour of its key ingredient. Alternative ingredients include savoury cousins- sun-dried tomato, artichoke, roasted aubergine, feta, etc.