OriginItaly
PreparationIn Oil
CutFillet
Weight45g
Ingredientsanchovies, sunflower oil, salt. Nothing else. It's a useful distinction depending on how you're cooking — when you want the anchovy flavor to be the purest expression of itself, or when you're combining it with other oils and don't want the flavors to compete. Use them the same way you would the olive oil version: straight on bread, dissolved into pasta sauces, layered onto pizza, or as part of an antipasto spread. From Benedetto Scalia Srl in Sciacca, Sicily, where traditional anchovy processing has been the local craft for generations
Where to buy
Added June 2026. Data may contain errors or gaps.