CÂPRES OF THE TAPENADE


The câprier decorative tree is a very well known. There are more than 150 species spread across the globe particularly hot regions and tropical.


A single species inhabits our Mediterranean regions, it would have been imported by the early Greek colonies and Phocéens, from Ionia.
So would spread in Provence, the thorny Câprier (Capparis Spinosa) doubled race Capparis Rupestris without thorns. The name stems from its french Arabic name Kabar through Kapparis, the Greek name of the plant.


Very long the câprier was therefore grown in the south Mediterranean (Var, Alpes Maritimes, Bouches du Rhône). In the years 1715, for example, the câprier was widespread in the south (Aix, Toulon, Draguignan) and shipped on capers preserved in vinegar, to Holland, England, ...
The capers, used as a condiment are the flower buds of câprier, cut off before they open, when they are the size of a pea.




In the kitchen capers are used to raise some bland meat, fish, making sauces and can be met in the anchovies in oil, some salads, but also and above all, capers the composition of the famous Mediterranean TAPENADE .


Let that the câprier Provence is called Taperié, Taparié, lou Tapenie, Tapero, Tapeno, Tapana; capers to the sauce is called Taperado or Tapenado.


The famous Tapenade is a delicious preparation based capers, black olives, anchovies crushed, charged with olive oil, thyme, bay leaves and it tasted on slices of toast. It also provides a particular taste to grilled fish, meat or vegetables.


A glass of wine is a delight ...