2 classics dips you can make at home: and Anchovy dip called the Anchoiade and and black olive dip called the tapenade. these two have to be the most well known spreads in France. They both originate from the south where anchovies and olive are widely available and are served before dinner for what is called the aperitif.
Before making those you need to be aware that both of these spreads are really strong in flavors. Needless to say that if you don’t like anchovy or olive that may not be for you.
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INGREDIENTS:
For the Anchoiade ( anchovy spread):
50 to 100 grams of anchovies in olive filets in oil (discard the oil)
1 garlic clove
1 medium size shallot
1 table spoon of red wine vinegar
100 ml of olive oil
2 tablespoon freshly chopped parsley
Tapenade:
6 to 10 anchovies filets
200 grams black olive (best to use simple olive in brine)
1 clove of garlic
1 tablespoon capers in brine
1 teaspoon of Dijon mustard ( or any strong mustard you like)
1 tablespoon of cognac
a grind of freshly ground pepper
50 ml of olive oil.
You can serve those with toasted french style bread and crudité (cauliflower, celery, carrots)
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Escoffier culinary guide (in english):
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World atlas of wine: