Ortiz Anchovies in Olive Oil

“rich in omega-3 fatty acids, selenium & vitamin E which means these babies reduce inflammation, maintain hydration, and protect against UV damage! wonderfish.”

“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 to catch in-season fish from the Cantabrian Sea, barrel-ages the anchovies for 6 to 12 months, and then hand-fillets and hand-packs them in glass.”