Anchovies in Extra Virgin Olive Oil

A warm-water relative of the herring, anchovies have long been a Mediterranean staple. These anchovies were caught off the Sicilian coast, quickly cleaned and salted, packed in high-quality extra virgin olive oil, and aged for at least 12 weeks. Because they’re preserved in olive oil instead of salt, they’re not overly salty, and add an umami boost to nearly any dish. Serve in salads, on pizza, on crusty bread with good butter, or melted into sauces and stews to give them a flavorful kick. For anchovy lovers, they’re also a great snack right out of the jar.

Scalia Benedetto was founded in 1973 by Benedetto Scalia in Sciacca Thermae on the Agrigento coast of southwest Sicily, a city famous for its fishing. For centuries, the women of Sciacca have processed anchovies using traditional techniques, the same ones applied to these anchovies. These anchovies are produced the old-fashioned way, and it’s obvious in their flavor and texture.