MAIN INGREDIENTS
Anchoïade is a traditional dip originating from Provence. It consists of anchovies which have been packed in oil, red wine vinegar, minced garlic, and olive oil. The anchovies and garlic are ground into a paste, and it's then combined with vinegar and olive oil, which should be whisked in bit by bit until the desired consistency has been reached.
Anchoïade is often slathered on grilled bread as a spread, used as a dip with crudités, or as a dressing for salads. However, it's most commonly used with crudités, so make sure you have an assortment of vegetables prepared for dipping, such as celery stalks, thinly sliced black radishes, or florets of broccoli romanesco.
MAIN INGREDIENTS
Brandade is a French dish consisting of mashed salt cod that is mixed with olive oil, potatoes, and often garlic and milk until the consistency becomes smooth and creamy. The name of the dish stems from the Provencal word brandado, meaning to shake or to stir.
Brandade was most likely invented by the cooks of Nîmes and Marseilles in the 18th century. The dish was first popularized by a famous French chef named Durand in his cookbook from 1830. It is usually served warm as an appetizer, dip, or spread that's accompanied by bread or crackers.
MAIN INGREDIENTS
This aromatic, decadent spread is made with black or green olives. The original recipe includes four essential Mediterranean ingredients – chopped olives, anchovies, capers, and olive oil – combined with additional ingredients and spices to form a thick, fragrant spread.
Even though it is often described as a Provençal recipe, it was originally invented in 1880 by a chef Meynier at a Marseilles restaurant called La Maison Dorée, while the first recipe dates back to 1897, when it was published in Jean-Baptiste Reboul's La Cuisinière Provençale.
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