Grocery
Anchovy Fillets in Olive Oil
What it is
These are small, cured fish packed in olive oil. Anchovies are known for their intense, salty, and savory flavor. The curing process, often involving salt and sometimes drying, concentrates their taste. The olive oil helps preserve them and adds a subtle richness to their profile. They are a popular pantry staple for many home cooks.
How people cook with it
Anchovy fillets are a versatile ingredient that can elevate many dishes. Their strong flavor means a little goes a long way.
- Add to pasta sauces
- Melt into dressings
- Top pizzas
- Enhance roasted vegetables
To use anchovy fillets, you can simply drain them from the oil. For recipes where you want a more integrated flavor, you can mash them into a paste with the side of a knife. This paste can then be dissolved into warm ingredients like sauces or dressings. Alternatively, you can chop the fillets finely and add them directly to dishes. They are excellent when sautéed briefly in olive oil to mellow their intensity before adding other ingredients.
How it differs from similar foods
Compared to whole anchovies, fillets are already deboned and cleaned, making them more convenient. Their packing in olive oil also distinguishes them from dry-cured or salted anchovies, offering a softer texture and a less intensely briny flavor profile right out of the tin.
Who it is for
Home cooks looking to add a punch of umami to their meals will find these useful.
How to keep the rest
After opening, transfer any unused anchovy fillets and their oil to an airtight container. Store this container in the refrigerator. It is best to consume the remaining anchovies within a few days to maintain their quality and freshness.