a Provençal spread, used mainly in appetizers, consisting of black olives, capers, anchovies, seasonings, and olive oil
Origin of tapenadeFrench tapénade ; from ProvenÃ§al tapenado ; from tapeno, caper
A spread of Provençal origin consisting of capers, black olives, and anchovies puréed with olive oil.
Origin of tapenadeFrench, from Provençal tapenado : tapeno, caper, variant of Occitan tàpero (from Old Provençal, tapera, from alteration, influenced by Old Provençal tapia, rammed earth (since caper bushes frequently grow against walls of rustic buildings, traditionally made of rammed earth in Provence and Languedoc), of Latin capparis, caper; see caper2) + -ado, n. suff. for a food or drink made from a particular ingredient (from Old Provençal -ada, from Latin -ata, feminine of -atus; see –ade).
(countable and uncountable, plural tapenades)
French tapenade, from tapÃ©no, a ProvenÃ§al word for capers.