Tapenade

Rich and spreadable, from the Provençal table, made with olives.

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Tapenade is a fairly saturated brown.

It can be described as fairly saturated, warm and mellow.

Set in white, because white reads best on it.

Tapenade

Tapenade is a Provençal dish of puréed or finely chopped olives, capers, and sometimes anchovies used as a spread, condiment and culinary ingredient. The 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, with fish, in salads, and sometimes used to stuff poultry for the main course.

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tapenade

Noun

A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil, usually eaten with bread as an hors d'œuvre.

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Tapenade

#906528

Tapenade

Tapenade

tapenade

Its neighbors.

Its complements.

As a ramp.