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,
thyme,
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.
