Tapenade refers to olive paste or puree of crushed anchovies, black olives, capers, garlic, olive oil and herbs used to garnish other dishes or for canapés. It is named after tapena, the Provencale name for capers. Different versions may have added mustard, brandy or Worcestershire sauce. You can use tapenade in dressings instead of mustard.

It is an olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

It 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.It can use on crostini or bruschetta, with pasta and in sauces, as a marinade for meat and also for adding to casseroles and stews.

Provençal tapeno lies behind the name tapenade for a famous French appetizer

Tapenade is a pronounced "ta-peh-nahd"

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List of books: Tapenade