Nicolas Alziari Anchoiade

Salty and strong

A classic Provenҫal dip or spread, anchoiade is a great alternative to tapenade. It has a great, strong, but balanced flavor, and can be used in a number of ways.

What to know
Storage Instructions


Usually made with puréed or crushed anchovies, olive oil, garlic, and salt, this classic spread is honestly so delicious. It has a strong smell, and an equally strong flavor. It gives off a balanced saltiness, not overpowering, but enough to keep you wanting more.


Spread it on crusty bread, or use it as dip for crudités and vegetables. It’s also great on pastas, and as garnish to fish and chicken dishes, or paired with grilled meats.

You can even make an easy open-faced sandwich. Spread your Nicolas Alziari Anchoiade on a grilled or toasted slice of bread (we like this Focaccia by Baked By G, and top with sliced celery or asparagus, arugula, and tomatoes. Lay one to two sardines (kept in oil). It’s such a pretty, but very simple snack.

For drink, the saltiness of the anchoiade is balanced perfectly by sweeter drinks. Try a Provenҫal rosé, like this gorgeous one from Chateau Roubine.


It was in 1868 that Cesar Martin, son of laundry workers, decided to manufacture olive oil as a business. He bought an old mill in Nice, and began what would be a centuries-old success story. It was in 1900 that his son-in-law, Nicolas Alziari, took over the company and revolutionized their production. By incorporating techniques used in wine, chocolate, and coffee, he was able to create extraordinary oils, selling to prestigious clients and gaining much traction.

He and his wife, Jeanne, opened a store in Gubernatis Street. And their daughter, Pauline, eventually opened a second shop, close to the flower market, which will become the emblematic address.

House Alziari has gone through many generations, each contributing to its success. It is now a name in the world of olive oils, housed in the most prestigious delicatessens, and used by the best chefs and restauranteurs in the world.

Refrigerate your anchoiade. Unopened, they will last at least 3 months. Once opened, consume within 2 weeks.

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