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Anchoïade — traditional dish from Provence, France
Starter Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥150kcal
💪8gProtein
🌾3gCarbs
🥑13gFat
🌿1gFibre
⚖️50 gServing

* Per serving · 50 g. May vary.

Allergens

🐟 Fish

Anchoïade

How to order / say it
Say it Anchoïade — [an-shwahd]
Order I'd like the Anchoïade, please.
Locally Je voudrais l'Anchoïade, s'il vous plaît.
Say locally

A robust dip made with anchovies, garlic, and olive oil, typical of Provence.

Why try it?

Anchoïade is a quintessential Provençal dip showcasing the region's love for bold flavors and fresh ingredients. It's a simple yet powerful representation of Marseille's connection to the sea and its rich culinary tapestries.

How it tastes

This dip combines the salty, pungent brininess of anchovies with the piquant flavor of garlic, all mellowed by fruity olive oil. Typically served with raw vegetables or crusty bread, its punchy taste is an explosion of the Mediterranean essence.

Origin & History — first documented: 1900

Anchoïade has roots in the Mediterranean diet, where anchovies are abundant. Emerging in the early 20th century, it was an economical dish created by fishing communities and became a popular regional specialty, highlighting Provence's emphasis on fresh, flavorful ingredients.

Recipe

Ingredients

  • 🐟 100 g anchovies
  • 🧄 5 cloves garlic
  • 🫒 100 ml olive oil
  • 🍋 2 tbsp red wine vinegar
  • 🧂 1/2 tsp black pepper

Method

  1. 1 Rinse anchovies to remove excess salt, then pat dry.
  2. 2 Blend anchovies with garlic and vinegar until a smooth paste forms.
  3. 3 Slowly incorporate olive oil while blending for a creamy emulsion.
  4. 4 Season with black pepper; serve with bread or vegetables.

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All Europe recipes — France — Marseille — Anchoïade
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