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A spread of Provençal origin consisting of capers, black olives, and anchovies puréed with olive oil.
[French, from Provençal tapenado : tapeno, caper, variant of Occitan tàpero (from Old Provençal, tapera, from alteration, influenced by Old Provençal tapia, rammed earth (since caper bushes frequently grow against walls of rustic buildings, traditionally made of rammed earth in Provence and Languedoc), of Latin capparis, caper; see caper2) + -ado, n. suff. for a food or drink made from a particular ingredient (from Old Provençal -ada, from Latin -ata, feminine of -atus; see -ade).]
(Cookery) a savoury paste made from capers, olives, and anchovies, with olive oil and lemon juice
[C20: French, from Provençal tapéo capers]