Pissalat

Pissalat is a Provençal condiment originating from the Nice region of France. It is a pungent, thick paste made primarily from salted and fermented anchovies, olive oil, herbs, and spices. Historically, the anchovies were allowed to ferment for a significant period, resulting in a strong and distinctive flavor. Modern versions may sometimes use anchovy extract or commercially prepared anchovy paste to reduce the fermentation time and intensity.

Pissalat is traditionally used to flavor dishes such as pissaladière, a type of onion tart often considered the Niçoise version of pizza. It can also be used as a flavoring for soups, stews, and sauces, or simply spread on bread. The strong, salty, and umami-rich character of pissalat means it is typically used sparingly to add depth of flavor. Recipes and preparations can vary from family to family, but the core ingredients of anchovies, olive oil, and herbs remain consistent.