Very popular at aperitif time, as a starter or as a side dish, anchoïade is traditionally eaten on toast or on a slice of bread splashed with olive oil. It also forms the basis of another typical dish of the region, bagna cauda, a mixture of crispy vegetables (carrots, courgettes, radishes, etc.), which are dipped in warm anchoïade.
This typically Provençale sauce consists of anchovies where olive oil is mixed with crushed garlic and a dash of vinegar to add flavour.