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Real anchoiade is a classic of Provençal cuisine. Anchoiade is an anchovy cream with black olives. The black olives in this anchoiade go very well with the aromatic anchovies and make a versatile cream for dipping and cooking.
Anchovy cream is an essential part of Provencal cuisine!
In Provence, anchoiade is eaten for dipping with crispy carrots, raw cauliflower or chicory. Anchoiade is also perfect as a base for a garlic vinaigrette, which is often eaten with fresh salad here in the South of France.
Tanche olives come from the Baronnies Natural Park around Nyons, the herbs from Provence.
This anchoiade is produced in Hugues' family factory in the Haut Vaucluse. Find out more about the producer further down this page.
90 g
Ingredients : 60% anchovy cream (salted anchovies, olive oil), black olives* from Nyons (AOP) (olives, water, salt), vinegar, capers, olive oil, dextrose, garlic, salt, spices, herbs of Provence *may contain residues of seeds
Allergens : anchovies
|
100 g contains: |
|
|
KJ |
1022 |
|
Kcal |
248 |
|
Fat |
21.4 g |
| · Hereof: saturated fatty acids |
2.82 g |
|
carbohydrates |
1.1 g |
|
· Of which sugar |
1.1 g |
|
proteins |
9.1 g |
|
Salt |
7.61 g |
Hugues' small family business is located in the north of the Vaucluse. Hugues' grandparents built the factory in 1970. Today, six people work in the remote factory between the Vaucluse and the Drôme Provençale.
The factory is perfectly located here. Not far from Nyons, where the famous, very aromatic Tanche olive is grown, and in the middle of the vegetable garden of France, as the Vaucluse department is also called.
His spreads and creams are made from olives, almonds or chickpeas . They are often even vegan. So it is only natural that Hugues works primarily with regional farmers for his vegetable creams and pastes, fruit and vegetables.
Hugues produces according to traditional Provençal recipes that have been passed down in his family for generations. These include olive tapenades (pastes), savory vegetable creams and also sweet and tart confits.
In addition to the traditional recipes, he also dares to use creative new ingredients and flavor combinations such as olive & candied orange or ginger, fennel with almond or goat cheese with black olive tapenade.
Many of the local vegetable and olive farmers swear by his craftsmanship and his savoir-faire to emphasize the natural taste of the products.
Unlike many, he uses little garlic and oil so as not to mask the natural flavor of the ingredients and to bring out the flavor quality of the local olives and vegetables.
