Anchovy fillets from the Mediterranean
In Extra Virgin Olive Oil.
- Harvesting season: Fall
- Net Weight 160
Warning: Last items in stock!
Anchovy fillets in extra virgin olive oil are processed after salted anchovies are matured, which in this case, requires at least 12 weeks in plastic and/or fibreglass vats.
The first step in preparing the fillets involves placing them on a work surface and cutting off the fins and head and tail. The fish is then washed in a container with a saline solution and dried with a centrifuging process. The final stage in this process involves filleting and packaging the fish in glass containers full of oil.
An excellent accompaniment to anchovy fillets is extra virgin olive oil from Sicily, which is intentionally used to enhance their natural flavour without obscuring it.
The product also has the added value from the intrinsic value of the extra virgin olive oil, which contains antioxidants, vitamin E and polyphenols.
It is low in saturated fats and helps prevent cardiovascular disease. It’s rich in Omega 3 and Omega 6, which are highly beneficial for the body.
No customer comments for the moment.
we also recommend
Slow Food Foundation protected area. Volcanic soil, 300 m asl, northwest wind.
In vegetable oil.
With extra virgin olive oil.
Hot peppers in oil, grown and harvested in Sicily, 52 km from the vineyards of the...