Anchovy fillets in org extra virgin olive oil

Hugh Fearnley Whittingstall’s favourite anchovy. Salted for 6 months in hand harvested Trapani sea salt and packed individually into jars with a local organic olive oil. Fished in the warm waters of the Southern Mediterranean south of Sicily and Calabria by local boats, processed in a small factory by hand, left to mature in large vats filled with sea salt and then packed 6 to 8 months later in a local green and fruity extra virgin organic olive oil.