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.