Provençal Anchovy Spread

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Provençal Anchovy Spread is a punchy, salt-rich classic from southern France made by pounding anchovies, garlic, capers, and thyme into silky olive oil. Served at cool room temperature with crunchy raw vegetables and toasted baguette, it delivers the briny depth that defines the region.

Nutrition Facts

Per serving (estimated)

• 190 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 0 gSugar
• 8 gProtein
• 640 mgSodium
• 120 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 3 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the anchoiade

• 1 can (about 50 g) high-quality oil-packed anchovy fillets, drained
• 3 medium garlic cloves, peeled and roughly chopped
• 1 tablespoon capers in brine, rinsed and roughly chopped
• 1/2 cup extra-virgin olive oil, preferably Provençal
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne or Espelette pepper

To serve

• 1 baguette, sliced and toasted until golden
• 1 cup mixed raw vegetables such as radishes, bell pepper strips, and cucumber spears
• 8 to 10 pitted Niçoise or Castelvetrano olives
• 1 tablespoon chopped flat-leaf parsley
• Flaky sea salt, for finishing

Directions

1. Set the drained anchovies on a paper towel and pat them dry; this keeps the spread from turning too briny.
2. In a mortar, combine the anchovies, garlic, capers, thyme, black pepper, and cayenne and pound with the pestle until you have a coarse, aromatic paste.
3. If using a small food processor instead, pulse the same ingredients for 15 to 20 seconds, scraping down the bowl once.
4. Slowly drizzle in the olive oil while pounding or pulsing, working just until the mixture becomes a thick, spoonable spread with a glossy sheen.
5. Stir in the fresh lemon juice, taste, and adjust with another squeeze of lemon if you want a brighter, more citrine finish.
6. Transfer to a small ramekin or shallow bowl, drizzle a thin film of olive oil across the top, then sprinkle with parsley and a few flakes of sea salt.
7. Let rest at cool room temperature for 15 minutes so the flavors meld; anchoiade is meant to be served loose, not chilled straight from the fridge.
8. Serve with the toasted baguette slices, crisp raw vegetables, and olives for dipping and spreading.

Cook’s Notes

• If using whole salted anchovies instead of oil-packed, soak them in milk for 30 minutes, rinse well, and bone them before pounding; the flavor is more traditional but the salt level rises significantly.
• A short pour (about 1 teaspoon) of red wine vinegar can replace the lemon for a deeper, Provençal-market-style tang.
• Storage: keep in an airtight container in the refrigerator for up to 1 week; bring back to room temperature before serving so the olive oil loosens again.
• For a Provençal platter, spread a thin layer on toasted baguette and top with a strip of roasted red pepper or a slice of hard-boiled egg.
• A blender will make the spread looser and almost dip-like; stick with a mortar or food processor if you want to scoop it onto bread like butter.

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