Die Tapenade ist eine aus der südfranzösischen Küche stammende Olivenpaste. Hauptbestandteile sind entsteinte Oliven, Anchovis und Kapern (tapenos). Sie wird als Brotaufstrich oder Dipsauce verwendet.
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Tapenade — Tapenades noire et verte Lieu d origine Provence Créateur Meynier, de la Maison Dorée, à Marseille Date … Wikipédia en Français
Tapenade — Tapenade. Tapenade en un Ramekin … Wikipedia Español
tapenade — [ tap(ə)nad ] n. f. • 1910; provenç. tapenado, de tapeno « câpre » ♦ Préparation à base de câpres, d olives noires et d anchois écrasés, additionnée d huile d olive. ● tapenade nom féminin (mot provençal, de tapeno, câpre) Préparation à base d… … Encyclopédie Universelle
Tapenade — is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapéno . It is a popular food in the south of France, where it is generally eaten as an hors… … Wikipedia
tapenade — (n.) Provençal dish made of black olives, etc., from Fr. tapénade, from Prov. tapéno capers … Etymology dictionary
tapénade — tapenade [tä΄pə näd′, tap΄ənäd] n. a Provençal spread, used mainly in appetizers, consisting of black olives, capers, anchovies, seasonings, and olive oil * * * ta·pé·nade (tä pə nädʹ) n. A spread of Provençal origin consisting of capers, black… … Universalium
tapenade — [tä΄pə näd′, tap΄ənäd] n. a Provençal spread, used mainly in appetizers, consisting of black olives, capers, anchovies, seasonings, and olive oil … English World dictionary
tapenade — noun Etymology: French tapénade, from Occitan tapenado, from tapeno caper, ultimately from Latin capparis more at caper Date: 1952 a seasoned spread made chiefly with mashed black olives, capers, and anchovies … New Collegiate Dictionary
tapenade — /tæpəˈnad/ (say tapuh nahd) noun a paste consisting of pureed black olives, capers and anchovies, or the like, served as an hors d oeuvre. Also, tapénade. {French, from Provençal tapéno capers} …
tapenade — noun A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil, usually eaten with bread as an hors dœuvre … Wiktionary
