Tapenade
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Tapenade:
A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip.
Tapenade can be served with vegetables, fish, or meat, and is sometimes used as a stuffing. It is often simply spread on artisan bread, pita, crostini, or crackers for use as an hors d'oeuvre.
Tapenade is delightful on toast with a aperitif such as Pernod. My colleague, fellow cookbook author David Lebovitz has an excellent article on tapenade you will enjoy.
Tapenade
Tapenade is a paste made of black olives, capers, anchovies, mustard, basil and parsley. You can use it on crostini or bruschetta, with pasta and in sauces, as a marinade for meat and also for adding to casseroles and stews.
Tapenade
Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tapenade and mackerel on toast
By Brian Turner
From Ready Steady Cook
Preparation time: Less than 30 mins
Cooking time: No cooking required
Makes 2 ...
tapenade To make your own: See the recipe for Tapenade posted on About.com. Substitutes: olive butter ...
Tapenade - A paste of olives, capers, anchovies, olive oil and seasonings
Tapas - Appetizers popular in Spain, sometimes eaten as a meal
Tartare - Finely-chopped, seasoned raw beef ...
tapenade (ta pen AHD) a thick paste made from capers, anchovies, olives, olive oil, lemon juice, and seasonings. This delicious condiment originated in France's Provence region.
Tapenade
A paste made from pureed ingredients, such as black olives, capers or anchovies, blended with olive oil, and commonly served as a condiment. It is available from supermarkets and delicatessens.
Tarragon vinegar ...
Tapenade:
A condiment from Provence, made with capers, desalted anchovies and pitted black olives. The ingredients are pounded in a mortar and season with olive oil, lemon juice, aromatics, and possibly a drop of brandy.
Tapenade: ...
Tapenade is a spread consisting of, at the least black olives and olive oil pureed or chopped finely. It can also contain anchovies, capers, garlic, or parsley.
Onion powder ...
tapenade: blend of black olives, anchovies, capers, olive oil, lemon juice
tarama: mullet roe, often made into a spread of the same name
tart tatin: caramelized upside-down apple pie ...
From olive tapenade to flavored butters and cream cheeses, our members' favorite recipes for spreads will kick up any kind of bread or cracker.
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Savory olive tapenade, tomato paste and cheese rolled up in puff pastry make these crisp snacks perfect for cocktail hour nibbles.
Olive Crisps
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Spice Blends: tapenade, pickling blend, caponata blend, and pizza sauce blend.
Olive crust Tapenade, breadcrumbs, gruyere, butter and garlic Oxtail mix Ox braised in red wine, port, mirepoix etc.then mixed with carrot, courgette and celeriac. Osso buco Italian for 'hollow bone'.
sun dried tomato tapenade kalamata olives
salad with goat cheese and pecans
hot crab onion dip ...
Common to French and Italian cuisine and used in the famous Caesar Salad along with a number of sauces, tapenades, and pizzas. Anise A spice whose flavor is reminiscent of licorice, usually bought ground.
tapenade: Provençal condiment made from anchovies, black olives, capers, lemon juice and olive oil pounded into a paste
tarte: pie (e.g., tarte tatin, an upside-down tart of caramelized apples or pears)
tartine: buttered bread ...
There's a black risotto (with olive tapenade for color and flavor); tuna, apple & cheese melt; and autumn salad with tangerines, avocado, and pumpkin seeds that will please adult palates.
The ever-popular Italian appetizer turns old bread into crispy, oily platforms for tomato salad, tapenade, hummus, and other Mediterranean spreads.
Panzanella (Tuscan bread salad).
Olives are a mainstay of Mediterranean cooking, a simple ingredient that can add complex flavor to a wide variety of dishes. Tapenade is a mixture of olives, anchovies and capers.
Wikipedia has related information at
Olive (fruit) ...
Spanish tápana and related names of the Western Mediterranean also derive from Latin capparis, although I do not understand the details. Provençal tapeno lies behind the name tapenade for a famous French appetizer (see olive).
Kalamata: Medium-sized Greek olives are most often a purplish-black color. Flavor is pungent to fruity. Comes pitted. Popular in recipes for Mediterranean dishes like Tuscan Panzanella Salad and Olive Tapenade.
Crostini - Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean purée, or tapenade. These are the Italian version of canapés.
They should be rinsed before use to remove excess salt. Their pungent flavour adds piquancy to many sauces and condiments (eg tartare sauce), and they can be used as a garnish for meat and vegetable dishes and in tapenade.
 See also: Olive, Oil, Olive oil, Vegetable, Cooking
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