Description: anchovy cream (anchovies, olive oil, vinegar, salt, spices) 60%, black olives from the Mediterranean basin 34%, capers in vinegar, olive oil, dextrose, garlic, salt, spices, aromatics.
Carefully made recipe in Vaucluse without coloring or preservatives.
Packaging: 90g verrine
This is the authentic Mediterranean anchovy paste prepared traditionally. In toast to the aperitif, you can also dip raw vegetables cut into sticks (cucumbers, celery, peppers, small bunch of raw cabbage flowers…).
You can enhance this aperitif with a white wine from Bandol or Cassis, or a coteau d'Aix en Provence rosé.
Gourmet Idea: Add to your plate of vegetable noodles a heaping tablespoon of Anchoïade Un moment en Provence. Enjoy hot.
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