Anchovie – Oliva
We take the finest Anchovy from the clean waters of the the Adriatic and careful cover it in salt in the traditional way, for 4 to 6 months. This artisan curing process captures and enhances the flavour of the Anchovy, as it preserves it, adds flavour and breaks down the mussel texture. The Anchovy are then carefully hand processed and soaked in the finest Italian olive oil. This centuries old technique is wonderfully combined with modern technology to produce a world class gourmet product.
