tapénaden.

/tapɛnad/

Forms: Also tapenade.

Etymology: French, < Provençal tapéno capers.

A Provençal dish, usually served as an hors d'œuvre, made principally from black olives, capers, and anchovies.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > hors d'oeuvres dishes > [noun]

smorgasbord1879

zakuska1885

cocktail1896

meze1904

party mix1925

pupu1950

tapénade1952

tapas1953

relish1954

pincho1966

1952 G. Maurois Cooking with Fr. Touch iii. 56 Here is a southern (Nice) recipe for tapenade, which uses eggs, olives, and anchovies.

1952 G. Maurois Cooking with Fr. Touch iii. 56 La tapenade used always to figure on the list of hors d'œuvres at the old Hotel Victoria in Cannes.

1960 E. David French Provinc. Cooking 142 To make the tapénade, called after the capers (tapéno in Provençal) which go into it.

1960 E. David French Provinc. Cooking 142 The tapénade is served pressed down into little deep yellow earthenware pots, like a pâté.

1966 P. V. Price France: Food & Wine Guide 299 Tapenade or tapanda. Pounded black olives, served on toast or as an hors d'œuvres.

1978 Times 20 May 10/2 Regular dishes such as tapénade (a Provençal purée of capers, black olives, anchovies, and sometimes tunny fish).

This entry has not yet been fully updated (first published 1986; most recently modified version published online December 2020).

单词	tapénade
释义	tapénaden. /tapɛnad/ Forms: Also tapenade. Etymology: French, < Provençal tapéno capers. A Provençal dish, usually served as an hors d'œuvre, made principally from black olives, capers, and anchovies. ΘΚΠ the world > food and drink > food > dishes and prepared food > hors d'oeuvres dishes > [noun] smorgasbord1879 zakuska1885 cocktail1896 meze1904 party mix1925 pupu1950 tapénade1952 tapas1953 relish1954 pincho1966 1952 G. Maurois Cooking with Fr. Touch iii. 56 Here is a southern (Nice) recipe for tapenade, which uses eggs, olives, and anchovies. 1952 G. Maurois Cooking with Fr. Touch iii. 56 La tapenade used always to figure on the list of hors d'œuvres at the old Hotel Victoria in Cannes. 1960 E. David French Provinc. Cooking 142 To make the tapénade, called after the capers (tapéno in Provençal) which go into it. 1960 E. David French Provinc. Cooking 142 The tapénade is served pressed down into little deep yellow earthenware pots, like a pâté. 1966 P. V. Price France: Food & Wine Guide 299 Tapenade or tapanda. Pounded black olives, served on toast or as an hors d'œuvres. 1978 Times 20 May 10/2 Regular dishes such as tapénade (a Provençal purée of capers, black olives, anchovies, and sometimes tunny fish). This entry has not yet been fully updated (first published 1986; most recently modified version published online December 2020). < n.1952
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