What is the name for the traditional French spread made from olives, capers, anchovies and olive oil?
Tapenade Tapenade Tapenade (, ) is a Provençal name for a dish consisting of puréed or finely-chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, "tapenas" (). It is a popular food in the south of France, where it generally is eaten as an hors d'œuvre spread on bread, but sometimes it is used to stuff poultry for a main course. Olive-based dishes with anchovies or vinegar are ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word, "tapenade". One of the earliest known
Olive oil 2004: Olive oil Olive oil is a liquid fat obtained from olives (the fruit of "Olea europaea"; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and