National Dish Monaco: Anchoiade (Recipe)
In this article
Discover Anchoiade, the punchy Monegasque anchovy paste that turns a handful of pantry staples into something quietly luxurious. Salty anchovies, fresh garlic and a slow stream of good olive oil come together in minutes to make a dip that begs for torn baguette and crisp raw vegetables. It is the sort of thing you set on the table with a chilled glass of white wine and watch disappear — simple, bold and unmistakably Mediterranean.
About Anchoiade
Anchoiade is a traditional Monegasque olive paste made from anchovies, garlic and olive oil. This delicious spread has its roots in Mediterranean cooking and is most often served as a dip. Its intense, savoury flavour makes it an ideal partner for fresh bread and crunchy vegetables. Anchoiade is not only a treat but also genuinely easy to prepare, which makes it a natural choice as an aperitif or starter.
Ingredients (serves 1–2)
- 100g anchovies (preserved in oil)
- 2 garlic cloves
- 150ml olive oil
- 1 tablespoon lemon juice
- Pepper, to season
- Fresh baguette or vegetables, for dipping
Shopping for the ingredients
To make anchoiade you need fresh, good-quality ingredients. Visit your local supermarket or a specialist delicatessen to find the best anchovies and olive oil. Look for anchovies packed in a decent oil, as this makes a real difference to the finished flavour. The garlic should be fresh too, since it contributes a great deal to the aroma of the paste.
Preparing the dish
Before you start making anchoiade, gather and prepare everything you need. Rinse and peel the garlic cloves to guarantee a full, intense flavour. Lift the anchovies out of their tin and let them drain properly. A small bowl and a blender or stick blender will come in handy for the steps that follow.
Step-by-step instructions
- Put the anchovies, the peeled garlic and the lemon juice into a bowl.
- Blend the ingredients to a smooth, even paste.
- Slowly add the olive oil while continuing to blend, until you reach the consistency you want.
- Season with pepper and adjust to taste.
Gluten-free / lactose-free version
The fact that anchoiade is naturally gluten-free and lactose-free makes it an excellent choice for anyone with those intolerances. Simply serve the paste with vegetable sticks or gluten-free bread. Do check that every ingredient you use is gluten-free, particularly the baguette, so that all your guests can enjoy the recipe to the full — much like the naturally gluten-free chickpea pancake Socca.
Tips for vegans and vegetarians
Vegans and vegetarians who would like to try anchoiade can simply swap the anchovies for plant-based alternatives, usually made with seaweed or other vegetable ingredients. These versions offer similar flavours and textures, and they bring out the Mediterranean character of the paste all the more. Choose good-quality, well-flavoured products for the best result. Many shops now stock surprisingly sophisticated vegan alternatives.
More tips and tricks
To get even more out of your anchoiade, feel free to tweak the recipe. Vary the amount of garlic to suit your own palate, or experiment with different oils — a flavoured olive oil can enrich the taste considerably. A splash of chilli oil introduces an interesting bit of heat. Take care not to mask the main ingredients, though, so that the characteristic flavour of the anchoiade still shines through.
Adapting the recipe to your taste
Anchoiade is easy to shape around your own preferences. Blend it coarsely for a rustic, textured spread, or work it longer for something silky and almost pourable. More lemon juice sharpens it; a little extra olive oil rounds it out and softens the salt. You can also fold in chopped herbs or capers to give the paste a fresher, brighter edge.
Ingredient substitutions
If you cannot find anchovies or need an alternative, tomato sauce or hard-boiled eggs can step in. These give you an interesting burst of flavour, even if they do not quite reach the typical taste of anchoiade. For a slightly sweeter version, add a little honey to balance the saltiness — a trick that also works nicely in an olive-rich Pissaladiere. Creativity in the kitchen knows no bounds, and these adjustments can lead to versions of the traditional paste that are entirely your own.
Drink pairing ideas
Pairing matters when you serve anchoiade. A well-chilled white wine goes beautifully with the dish, and a light Sauvignon Blanc often draws out the best of its aromas. For a non-alcoholic option, try a Mediterranean lemon water, which frames the freshness of the paste. This combination of flavours and textures will leave your guests with memorable culinary impressions.
Serving and presentation ideas
Presentation can be decisive in how anchoiade is received. Serve the paste in a small bowl and garnish it with fresh herbs such as basil or parsley. You might also drizzle the dip with a little olive oil to give it an attractive sheen. Alongside, offer sliced vegetables or crusty bread on a rustic wooden board to create an inviting, visually appealing spread — the same generous spirit that suits a platter of Barbagiuan.
A bit of history
Anchoiade has its roots in the already rich Monegasque gastronomy, shaped by both Italian and French influences. The use of anchovies goes back to earlier times, when fresh ingredients were scarce and methods of preservation were essential. Today this traditional dip is enjoying a renaissance and is popular not only in Monaco but throughout Monegasque cuisine and the wider Mediterranean. Trace its origins back to Greek and Roman antiquity and you begin to appreciate the enduring appeal of this simple yet delicious combination of ingredients.
More recipe ideas
Summary: Anchoiade
In the end, anchoiade is not only delicious but also a culturally significant part of Monegasque cooking. Its straightforward preparation and the many possible variations make it an ideal choice for all kinds of occasions. Whether served as an aperitif or as a lively starter, anchoiade will undoubtedly delight your guests’ taste buds. Let Mediterranean gastronomy inspire you and enjoy the variety this traditional olive paste has to offer.
