Anchovy rillettes with black olives & Espelette pepper

A melting recipe that combines anchovies with olives and Espelette pepper, for characterful rillettes with a good southern taste. Fillets of (Engraulis encrasicolus) (caught in the North-East Atlantic – FAO zone 27) (54%), cream, olive oil, black olives (EU) (5.5%), whole eggs, salt, chili pepper 'Espelette (France) (0.4%), pepper. For bilingual labeling, contact us to receive translated labels to stick.