Matches in DBpedia 2016-04 for { ?s ?p "Tapenade (French pronunciation: [tapəˈnad], Occitan: tapenada [tapeˈnadɔ]) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course."@en }
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- Tapenade abstract "Tapenade (French pronunciation: [tapəˈnad], Occitan: tapenada [tapeˈnadɔ]) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.".
- Q129031 abstract "Tapenade (French pronunciation: [tapəˈnad], Occitan: tapenada [tapeˈnadɔ]) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.".
- Tapenade comment "Tapenade (French pronunciation: [tapəˈnad], Occitan: tapenada [tapeˈnadɔ]) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.".
- Q129031 comment "Tapenade (French pronunciation: [tapəˈnad], Occitan: tapenada [tapeˈnadɔ]) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course.".