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Provençal olive-and-capers spread
Answer for the clue "Provençal olive-and-capers spread ", 8 letters:
tapenade
Alternative clues for the word tapenade
Word definitions for tapenade in dictionaries
Douglas Harper's Etymology Dictionary
Word definitions in Douglas Harper's Etymology Dictionary
Provençal dish made of black olives, etc., 1952, from French tapénade , from Provençal tapéno "capers."
Wiktionary
Word definitions in Wiktionary
n. A Provençal dish consisting of puréed or finely chopped olives, capers, anchovy, and olive oil, usually eaten with bread as an hors d'œuvre.
WordNet
Word definitions in WordNet
n. a spread consisting of capers and black olives and anchovies made into a puree with olive oil
Usage examples of tapenade.
If someone really wants to steal my tapenade recipe, hes welcome to it.
Trendy people dressed in a lot of black, pale neutrals, and denim ate tapenade on crusty bread and drank chilled chardonnay and locally brewed beers.
There was fresh bread and a dish of tapenade, and a good Bordeaux had been opened and decanted.
Hundreds of yards and hundreds of passengers away, Gwyn Barry, practically horizontal on his crimson barge, shod in prestige stockings and celebrity slippers, assenting with a smile to the coaxing refills of Alpine creekwater and sanguinary burgundy with which his various young hostesses strove to enhance his caviar tartlet, his smoked-salmon pinwheel and asparagus barquette, his prime fillet tournedos served on a timbale of tomato and a tapenade of Castilian olivesGwyn was in First.
A long folding table has been covered with a red tablecloth and is jammed with pans and plates and bowls of roasted hazelnuts and lobster and oyster bisques and celery root soup with apples and Beluga caviar on toast points and creamed onions and roast goose with chestnut stung and caviar in puff pastry and vegetable tarts with tapenade, roast duck and roast rack of veal with shallots and gnocchi gratin and vegetable strudel and Waldorf salad and scallops and bruschetta with mascarpone and white truffles and green chili soufflé and roast partridge with sage, potatoes and onion and cranberry sauce, mincemeat pies and chocolate truffles and lemon soufflé tarts and pecan tarte Tatin.
A long folding table has been covered with a red tablecloth and is jammed with pans and plates and bowls of roasted hazelnuts and lobster and oyster bisques and celery root soup with apples and Beluga caviar on toast points and creamed onions and roast goose with chestnut stung and caviar in puff pastry and vegetable tarts with tapenade, roast duck and roast rack of veal with shallots and gnocchi gratin and vegetable strudel and Waldorf salad and scallops and bruschetta with mascarpone and white truffles and green chili soufflé.