α. 1900s– anchoïade, 1900s– anchoiade, 1900s– anchoyade.
β. 1900s– anchouiada.
anchoïaden.
/ˌantʃəʊɪˈɑːd/, /ˌãʃəʊˈjɑːd/, U.S. /ˌænˌtʃoʊiˈɑd/, /ˌɑnˌʃoʊˈjɑd/ A traditional Provençal purée made principally from anchovies, garlic, and olive oil, typically served as a dip or spread on bread.
ΚΠ
1931 X. M. Boulestin What shall we have To-day? 102 For the anchoiade you want..fillets of anchovy in oil..almonds or walnuts,..dry figs, a small head of garlic,..onion,..lemon juice, fines herbes and tarragon.
1980 Punch 9 Jan. 72/2 Anchoïade and tapenade both store well and can be used as a spread for toasted French bread, as an accompaniment to hard-boiled eggs, [etc.].
1985 H. L. Cracknell & G. F. Nobis Pract. Professional Gastronomy x. 239 Olives are used in cooking with both fish and meat; poutargue made from the roes of the grey mullet is much appreciated and anchovies play an important part mainly as anchouiada which is added to stews and grills of meat and chicken.
2015 Guardian 17 Oct. (Roasts Suppl.) 11/3 While most often used as a dip for crudités or a toast topping, a tub of anchoïade will serve a roast handsomely.
This entry has been updated (OED Third Edition, September 2019; most recently modified version published online December 2021).
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n.1931