Nyons anchovy paste 100g Vignolis

Vignolis Anchoïade de Nyons, 100 g. At our Paris store, this is one of the staples we've kept on the shelf for our regulars since 1951. Vignolis Anchoïade de Nyons in a 100 g jar — a Provençal recipe made with anchovies, Nyons AOP black olives, capers, garlic, herbs, and olive oil.

Ingredients: Anchovies, pitted Nyons AOP black olives, capers in vinegar, olive oil, dextrose, garlic, salt, spices, Provençal aromatics. Net weight 100 g, €4.90.

Why we carry this product at G. Detou

Vignolis is the olive oil cooperative of the Nyonsais region, in the Drôme Provençale: it brings together Tanche olive growers under the Nyons AOP designation. The Nyons AOP requires the Tanche variety, the terroir of the Baronnies in the Drôme Provençale, and a late harvest that yields the characteristic wrinkled black olive profile.

The Drôme Provençale is a distinctive olive-growing area: more continental than the Côte d'Azur, later-ripening than Spain, it produces a style of olive and olive oil with no equivalent elsewhere in France.

The Tanche olive develops a sweet, fruity flesh as it reaches full ripeness — quite unlike classic Mediterranean varieties. This is precisely what justifies the strict specifications of the Nyons AOP.

We carry Vignolis for its consistent quality and the cooperative's commitment to the Nyons AOP zone. Anchoïade is an emblematic recipe from Nice and Provence — an anchovy-based spread with olives and garlic. The Vignolis version incorporates Nyons AOP olives, lending it a particularly rounded character.

How to use it

For a traditional Provençal apéritif, serve the anchoïade warm alongside raw vegetables for dipping (radishes, fennel, carrot, celery) — this is the Niçoise bagna cauda.

For a grilled toast, spread a thin layer on warm grilled bread — the anchovy and olive release their full aroma with a little heat.

For roasted fish (cod, pollock, sardines), spread lightly before roasting in the oven — the mixture caramelizes beautifully on the skin.

For an intense niçoise salad dressing, whisk a teaspoon of anchoïade with wine vinegar and olive oil — it adds instant depth.

A note on storing opened olive-based preparations: after opening, pour a thin drizzle of olive oil over the surface to seal it from the air. This is a classic trick from traditional Mediterranean kitchens, and it will keep the jar fresh for a week to ten days in the refrigerator.

On the budget side: French AOP olives (Nyons, Lucques de Languedoc, Tanche de Provence) cost more per kilogram than imported varieties. That's the price of traceability, local production, and the AOP specifications that govern the entire process from orchard to jar.

A bit of history: olives have been cultivated in Nyons and the Provençal Baronnies since antiquity — evidence of olive growing in the area dates back to Gallo-Roman times. It is one of the oldest continuously active olive-growing regions in France.

In terms of price per kilogram, the 100 g format works out to €54.44/kg — a deliberate fine-foods positioning that reflects the work of the Nyons growers in the Drôme Provençale.

A word on brines: vinegar-based brines (typical of industrial olives) mask the natural flavor of the Tanche. Nyons producers favor simple salt-and-water brines or olive oil cures, which better preserve the melting texture and original aromatic profile.

For food lovers passing through the region: the Vignolis cooperative opens its Nyons store to visitors, who can taste the oils and preparations during a cellar visit. It's a classic cultural stop for gastronomy enthusiasts traveling through the Drôme Provençale on their way south or toward the Alps.

A note on cold pressing: the term "first cold pressing" appears on quality olive oils, but it is technically required on any "extra virgin olive oil" by regulation. It is an informational mention rather than a true differentiator — the real quality guarantee remains the AOP designation with its controlled specifications.

Delivery and store

Free in-store pickup at our Paris location, 58 rue Tiquetonne (Paris 2nd arrondissement, Étienne Marcel metro station), or shipping anywhere in metropolitan France. Once opened, store the jar in the refrigerator.

The G. Detou store is open Monday through Saturday during the day, closed on Sundays. We're happy to welcome customers for advice and tastings by appointment — call ahead or stop by if you have a catering project or event in mind. For large orders, please allow extra lead time to ensure availability.

Allergens declared on the label: fish (anchovies), olives.

Frequently asked questions

Allergens?

Fish (anchovies) and olives. Please flag for collective catering or food service use. May contain traces of tree nuts depending on the production chain.

What proportion of anchovies?

First ingredient on the list — meaning it's the dominant one. Anchoïade is an anchovy-forward recipe, unlike tapenade, which is olive-forward.

How long after opening?

One week in the refrigerator, jar tightly closed. Anchovy is a delicate product that deteriorates quickly — consume promptly.

Served warm or cold?

Both uses are traditional. The Niçoise bagna cauda is anchoïade gently warmed and served fondue-style with raw vegetables. Cold, it's used as a spread on toast.

For Southern French cooking?

Absolutely — it's a staple of Niçoise and Provençal cuisine, alongside tapenade and aïoli. You'll find it in every good specialty food shop in the southeast of France.