Anchoïade Provençale

Anchoïade is a quintessential Provençal dish, which dates back to the Middle Ages. Typically prepared and served in a mortar and pestle, an anchoïade is a savoury, simple paste, made from anchovy fillets, garlic, and olive oil, sometimes with added capers, vinegar, or mustard. Traditionally enjoyed at Easter, today it is enjoyed by trendy Luberonais, as a savoury a summer snack at an apéro. It can be served either warm like the Italian bagna cauda or cold, alongside grilled toast or crudités. A refreshing appetizer, itt goes well with a fresh rosé from Provence or a light dry white wine

Recipe For 6 people:

In a mortar, crush the 2 cloves of garlic with 200g of anchovies. Add 1 tablespoon each of capers and vinegar. Gradually add 15 cl olive oil until you obtain a smooth texture. Can be prepared a few hours in advance and store it at room temperature. Avoid prolonged storage in the refrigerator which hardens the sauce.