Tapenade
Black olives pounded with capers, anchovies, garlic and olive oil, spread on toast.
What makes it tapenade
- Capers and anchovies, not just olives.
- Pounded coarse in a mortar.
- Olive oil to loosen; sometimes lemon, thyme or a splash of brandy.
Where it comes from
The name comes from tapeno, Provençal for caper — the capers, not the olives, were the point. It's put out with bread and a glass of something before a meal, and spread inside lamb or under fish.
How it varies
- Green tapenade
- Made with green olives, often with almonds or basil.
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Start your own tapenadeNo one here has made tapenade yet. Start it as v1, and every version after is an experiment the next cook can learn from.