Provençal dish made of black olives, etc., 1952, from French tapénade, from Provençal tapéno "capers."

A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to d [..]

A condiment from Provence, made with capers, desalted anchovies and pitted black olives. The ingredients are pounded in a mortar and season with olive oil, lemon juice, aromatics, and possibly a drop [..]

A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Province, where it is served with croutons and raw vegetables to d [..]

A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Province, where it is served with croutons and raw vegetables to d [..]

blend of black olives, anchovies, capers, olive oil, lemon juice

 (f) green or black olive paste.

A paste made from pureed ingredients, such as black olives, capers or anchovies, blended with olive oil, and commonly served as a condiment. It is available from supermarkets and delicatessens.

(n) a spread consisting of capers and black olives and anchovies made into a puree with olive oil

(f) green or black olive paste.

A savory paste consisting of olives, capers, anchovies, olive oil and lemon, haling from the French province of Provenance.

a thick paste made from capers, anchovies, olives, olive oil, lemon juice, and seasonings. This delicious condiment originated in France’s Provence region.

a blend of black olives, anchovies, capers, olive oil, and lemon juice, sometimes with rum or canned tuna added; specialty of Provence.