Anchoïade is a typical Provençal recipe prepared with anchovies, capers, olive oil and garlic.The iodine taste of the Mediterranean sea in every bite!! Traditionally pounded in a mortar, this speciality is a variant of the Nice pissaladière or tapenade. It is usually eaten as an aperitif on slices of bread, in a salad or in an Occitan fondue (hot or cold) where the raw vegetable sticks are dipped in the preparation.
The first official appearance of anchoïade in a recipe book dates back to 1899 with the publication of the culinary work Cuisinière provençale by the chef Jean-Baptiste Reboul.