Anchovy Filets in Extra Virgin Olive Oil

A warm-water relative of the herring, anchovies have been a beloved staple of Mediterranean cuisine for centuries. These anchovies, caught off the Sicilian coast, are quickly cleaned and filleted, lightly salted, and packed in high-quality extra virgin olive oil before being aged for at least 12 weeks. Thanks to the olive oil preservation, they’re less salty than traditional salt-packed anchovies but still deliver a rich, savory umami punch. They’re perfect tossed into salads, layered on pizzas, spread on crusty bread with butter, or melted into sauces and stews—and for true anchovy fans, they’re delicious straight from the jar.

Founded in 1973 by Benedetto Scalia in the historic fishing town of Sciacca Thermae on Sicily’s southwest coast, Scalia Benedetto continues a centuries-old tradition of anchovy craftsmanship. Following time-honored techniques passed down through generations, they produce anchovies the old-fashioned way—something you can taste in every rich, flavorful bite.