Spread Provence anchoïade, anchovy paste, on fresh French bread and imagine yourself on a Provençal picnic. The rich anchovies are mashed until smooth and blended with extra virgin olive oil from Provence.
Anchoïade adds big umami depth to salad dressings and pasta sauces. It’s very potent, so start with a small amount and taste as you go. Another use is to dilute the anchovy paste with a little more olive oil and brush over grilled meats to boost the savoury flavours.
Nicolas Alziari began producing olive oil in Nice in 1868. In the 1980s, his descendants grew the Alziari business by offering other produce from Nice – like herbs, olives and homemade syrups. Today, the Nicolas Alziari company gives you the taste of Provence in your own kitchen with their range of local and family-made specialities.
Ingredients: salted anchovies (fish) (92%), extra virgin olive oil (8%).
Allergy advice: For allergens see ingredients in bold.
Refrigerate after opening, covering the anchoïade with a layer of olive oil, and use quickly.
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