Pissalat (or pissala) is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means "salted fish". It is made from anchovy
puree flavoured with cloves
, bay leaf
and black pepper
mixed with olive oil
. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats and the local specialty pissaladière.