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This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't worry if some bones remain in the anchovies--just think of them as added calcium.

  • Servings: MAKES ABOUT 1 CUP

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  • 10 whole salt-packed anchovies (see Note)—rinsed, filleted and coarsely chopped, or 20 oil-packed anchovy fillets, drained and coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons aged red-wine vinegar
  • Freshly ground pepper
  • Grilled or toasted bread, for serving


  1. In a food processor, combine the anchovies with the garlic and pulse until pureed. Blend in the butter. Transfer the mixture to a bowl and stir in the olive oil, a few tablespoons at a time, until incorporated. Stir in the vinegar and season with pepper. To serve, spread the Anchoïade on the grilled bread or put it out in a bowl alongside the toasts.

Make Ahead

The Anchoïade can be prepared up to 4 hours ahead; keep it at room temperature.


Salt-packed anchovies are available at Greek and Italian markets, and their flavor and texture are worth the extra fuss. Rinse under running water, then separate each into 2 fillets, discarding the spine and any fins or tail pieces.

Contributed By Published June 1998

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