Pissalat

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, especially, the local specialty, pissaladière.

== Etymology == The word pissala (in Nissard) or pissalat (in French) is composed of the old Provençal word peis for 'fish', and sala, the past participle of salar, which corresponds to the French saler ('to salt'). Together, they describe "preserves of small crushed and salted fish" or, similarly, "a piquant sauce made from the maceration of salted fish."