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Tapenade
Tapenade ((:tapəˈnad), (オック語:tapenada) (:tapeˈnadɔ)) 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, ''tapenas'' (). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.
==History==
Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the French word ''tapenade'', or indeed the French language itself. One of the earliest known tapenade recipe, ''Olivarum conditurae'', appears in Columella's ''De re Rustica'', written in the first century AD.
. Cato the Elder ( 234-149 B.C.E.) includes a recipe for Epityrum, an olive spread very like a tapenade, in chapter 119 of his "On Agriculture."
Tapenade is sometimes confused with New Orleans olive salad, a critical component in the New Orleans sandwich the muffaletta. New Orleans olive salad is more properly called a giardiniera; it does not contain capers and does contain cauliflower, carrots and celery.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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