Traditional dip

Having a picnic in Provence with a fresh, crusty baguette from the market and a few delectable toppings to spread on each piece is one of the nicest pleasures. The French anchovy dip known as anchoade and olive tapenade are two of the best "dips" for bread. Both contain garlic, olive oil, and seasonings and are flavorful and astringent. In addition to being delicious as an appetizer, they can also be served with vegetable or fish dishes to provide a particularly Mediterranean touch.

Basic tapenade recipes involve blending olives and other flavors until the desired consistency is achieved. Similar to tinned anchovies, which are chopped and combined with the other ingredients to make anchoade, it contains a similar quantity of umami. Both spreads are delicious, salty, and ridiculously simple to create. These are perfect for an aperitif and go well with regional wines, particularly a chilled glass of rosé when paired with fresh bread from the boulangerie and crisp vegetables.