Olive oil

Olive oil is a staple in the Provençal pantry. It's used for sautéing; in marinades, sauces, soups and salad dressings; or drizzled over crusty bread.

Olives

Olives are typically scattered into hot dishes and salads; ground down into tapenade (black olive paste); used to top a pissaladiere; or simply eaten as a snack with a little goat cheese.

Wine vinegar

Wine vinegar such as red wine (pictured) and white wine vinegar is used in salad dressings and sauces.

Dijon mustard

Dijon mustard adds a distinctive flavor to sauces, dressings and grilled fish, poultry and meat.

Anchovies

Anchovies add a salty, robust flavor to stews, bakes and salads (such as salade Niçoise), and are also used in tapenade (black olive paste) and to top pissaladiere (Provençal pizza).

Beans

Beans (often white beans) are enjoyed in stews, bakes and soups—such as soupe au pistou, a bean and vegetable soup infused with basil.

Lentils

Lentils are enjoyed in stews, side dishes and salads. Small, slightly peppery Puy lentils are one of the most commonly eaten varieties.

Saffron

Saffron is the pungent dried stigmas of the crocus sativus plant. It adds a distinct flavor and color to Provençal dishes such as bouillabaisse. Saffron is expensive, but only used in very small amounts. The dark orange threads need to be soaked in hot water to bring out the color and flavor.

Thyme

Thyme is used to flavor a wide variety of Provençal dishes and is also a key ingredient in the famous Provençal spice bland Herbes de Provence (which typically contains thyme, marjoram, savory, rosemary, sage and basil).

Capers

Capers are the pickled flower buds of a Mediterranean plant. They are commonly used in Provençal dishes to add a characteristic piquant flavor.

Artichoke hearts

Artichoke hearts add texture and flavor to salads and appetizers. Jarred, marinated artichoke hearts are the most convenient to use.