| 释义 |
‖ tapénade|tapenad|
Also tapenade.
[Fr., f. Prov. tapéno capers.]
A Provençal dish, usu. served as an hors d'œuvre, made principally from black olives, capers, and anchovies.
1952G. Maurois Cooking with Fr. Touch iii. 56 Here is a southern (Nice) recipe for tapenade, which uses eggs, olives, and anchovies. Ibid., La tapenade used always to figure on the list of hors d'œuvres at the old Hotel Victoria in Cannes. 1960E. David Fr. Provincial Cooking 142 To make the tapénade, called after the capers (tapéno in Provençal) which go into it. Ibid., The tapénade is served pressed down into little deep yellow earthenware pots, like a pâté. 1966P. V. Price France: Food & Wine Guide 299 Tapenade or tapanda. Pounded black olives, served on toast or as an hors d'œuvres. 1978Times 20 May 10/2 Regular dishes such as tapénade (a Provençal purée of capers, black olives, anchovies, and sometimes tunny fish). |