📝 About This Recipe
Hailing from the rugged coastline of Southern France, this Anchoïade is a robust, umami-packed celebration of Mediterranean pantry staples. By blending salt-cured anchovies with briny Niçoise-style olives and a punch of garlic, we create a spread that is both rustic and sophisticated. It is the quintessential taste of a Provençal summer, perfectly balancing salty, savory, and tangy notes in every bite.
🥗 Ingredients
The Umami Base
- 100 grams Salt-cured anchovy fillets (rinsed and patted dry; oil-packed is also acceptable)
- 1/2 cup Cured black olives (pitted, preferably Niçoise or Kalamata)
- 3 pieces Garlic cloves (peeled and germ removed for a smoother flavor)
Emulsion & Acid
- 1/2 cup Extra virgin olive oil (high quality, fruity profile)
- 1 tablespoon Red wine vinegar (adds essential brightness)
- 1 teaspoon Fresh lemon juice (to cut through the richness)
- 1 teaspoon Dijon mustard (helps stabilize the emulsion)
Seasoning & Herbs
- 1/2 teaspoon Fresh thyme leaves (finely chopped)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Capers (drained and rinsed)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
For Serving
- 1 loaf Baguette (sliced and lightly toasted)
- 2 cups Raw crudités (fennel wedges, radishes, and baby carrots)
👨🍳 Instructions
-
1
Begin by rinsing your anchovy fillets under cold water to remove excess salt or oil. Pat them very dry with paper towels to ensure a better emulsion.
-
2
Pit the black olives if they aren't already, ensuring no fragments of the pit remain which could damage your food processor or teeth.
-
3
Place the garlic cloves on a cutting board and crush them with the side of a knife. Remove the green germ from the center to prevent any bitter aftertaste.
-
4
In a food processor or a large mortar and pestle, combine the anchovies, garlic, and capers. Pulse or grind until a coarse, thick paste forms.
-
5
Add the pitted olives and the Dijon mustard to the mixture. Pulse again until the olives are finely chopped but not completely pulverized; a little texture is desirable.
-
6
Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
-
7
With the processor running on low (or while whisking vigorously), slowly drizzle in the extra virgin olive oil in a thin, steady stream.
-
8
Continue adding the oil until the mixture thickens and achieves a glossy, spreadable consistency similar to a pesto.
-
9
Add the red wine vinegar, lemon juice, and chopped thyme. Pulse once or twice more to combine the acids.
-
10
Taste the spread. It will likely be salty enough from the anchovies, so only add cracked black pepper and a pinch of salt if absolutely necessary.
-
11
Transfer the Anchoïade to a small serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to marry.
-
12
Just before serving, sprinkle with fresh parsley and an extra drizzle of olive oil for a beautiful finish.
💡 Chef's Tips
Use the best quality olive oil you can find, as its flavor will shine through prominently. If the spread is too intense, you can blend in a tablespoon of unsalted butter for a 'Beurre d'Anchois' style variation. Always remove the garlic germ; it makes a significant difference in the digestibility and sweetness of the raw garlic. Store leftovers in a glass jar topped with a thin layer of olive oil; it stays fresh for up to two weeks in the fridge. For a truly authentic texture, use a marble mortar and pestle instead of a food processor.
🍽️ Serving Suggestions
Serve alongside a chilled glass of dry Provençal Rosé or a crisp Vermentino. Arrange on a platter with 'Le Grand Aïoli' style vegetables: steamed potatoes, green beans, and hard-boiled eggs. Slather onto warm, toasted sourdough crostini rubbed with a raw garlic clove. Use as a savory base layer for a tomato and goat cheese tart. Pair with crunchy, ice-cold radishes and unsalted butter for a classic French snack.