Our award winning anchovies, 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. 

These anchovies are Hugh Fearnley Whittingstall’s favourite anchovy and we’re not surprised. 


the fillets are very fine, not bony or harsh.  Salted for 6 months in big vats of hand harvested Trapani sea salt to preserve and then decanted and packed individually into jars in which we add a local organic olive oil.   The oil we use is typically Sicilian –green, fruity and spicy – and being organic it is of course an extra virgin oil from the first cold pressing.   

Anchovy Jar