Anchovies in olive oil
Our Anchovie spend at least 6 months maturing. Once at their best, they are hand filleted one at a time and packed in olive oil.
Once opened, in order to maintain all its full flavor for up to five days, it is important to keep the anchovies in the refrigerator, preferably covered and submerged in olive oil, adding more if necessary.
Anchovies hold a special place of honor in the kitchen, not only because of their delicious flavor and versatility, but also because they have a number of unique properties:
- High biological value protein source.
- High content of OMEGA 3 fatty acids, which our body does not generate by itself.
- Rich in vitamins A, D, E and K, which help strengthen the immune system.
In this case they are packed in olive oil, rich in oleic acid, which helps regulate harmful levels of cholesterol in the blood.
Do you know what Umami is?
Umami is a Japanese word used to define what is known as the “fifth flavor”, in addition to the basic flavors of sweet, acidic, bitter and salty. It literally means delicious flavor, since its origin is the union of umai meaning delicious and mi meaning flavor.