Anchovies in Olive Oil

Perfectly tender, melting away. This is how an anchovy should taste!

The Flavor Experience

These beautiful little fish are hand-sorted by size to ensure they get cured with just, and only just, the perfect quantity of salt. The result is melt-in-your-mouth tenderness and ever-so-savory complexity and tastiness. Ortiz Anchovies in Oil will finally bring out or officially confirm the anchovy lover in you.

The Story

Anchovies (family Engraulidae) are an extremely sustainable seafood choice. These small fish reproduce rapidly, so populations are unlikely to feel stress from overfishing. Don’t confuse anchovy the animal with anchovy the process, as the name has been applied to the method of dry-packing little fish in salt. An anchovy is an anchovy whether packed in salt, oil, or vinegar. Salted anchovies are renowned for their rich, savory flavor. During preservation, the flesh of the anchovy releases a great amount of glutamic and inosinic acids, which promote our sensation of umami, the flavor of savory. Salted anchovies have been an important source of protein and flavor in the Mediterranean since the Roman Empire. The liquid drawn from the fish during curing is garum, the original condiment and European analog to Southeast Asia’s fish sauce.

Usage Tips

Lay these meaty little fish over your Caesar salad with come long shavings of Cravero Parmiggiano-Reggiano (you can make a pretty killer dressing with our Frutatto Olive Oil), or top a pizza with a saffron-rich grating of Piaccentinu di Enna. Use Ortiz Anchovies in roasts and braises: tuck them between fold of beef or lamb for a boost is flavor and let them melt into your braising liquid to become a sauce to beat all others. Oh, you didn't think there was a beverage pairing for this? Well, Banyul's, the Catalan dessert wine, was originally concieved to go with the other specialty or the region: salt-cured anchovies. The sweet acidity and the spicy brine are magical together.

Quick Facts

Origin: Spain, Cantabrian Sea
Unit Size: 3.3OZ