Ortiz Anchovies In Olive Oil

Laurie Cambra Seplow

“Product of Spain. Is it too early to use holiday prep as an excuse to stock up on the best anchovies? Sure, I'd take these with crusty bread, cherry tomatoes, and olive oil over hot cocoa, any day of the week. They're just so good - firm yet oh-so-tender, with a clean, umami flavor and the perfect amount of brininess. Let's be honest, they'll be long gone by October. Ortiz uses traditional methods”