Emma MacDonald

Anchoïade

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Preparation info
  • Makes about:

    165 g

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

Serve this classic Provençal paste spread on thin slices of toasted French bread or as a dip with raw vegetables such as carrots, celery, cucumber, fennel, mangetout/snow peas and peppers. Perfect with drinks before a meal.

Ingredients

  • 100 g/3½ oz canned anchovies in olive oil
  • 2 garlic cloves

Method

  1. Sterilize a small jar so that it is ready to use.
  2. Drain the anchovies, reserving the oil.
  3. Put the anchovies, garlic, shallot and olives in a food processor and, using a pulsating action, blend until the garlic and shallot are finely chopped.
  4. Pour 2