📋 Table of Contents
Why oil matters
Canned anchovies spend years submerged in oil. During that time, there is a constant exchange of flavors between the fish and the oil. If the oil is of poor quality, it transmits rancid or chemical flavors to the anchovy. If it is high quality, the exchange is bidirectional: the oil absorbs the umami and salt from the anchovy, and the anchovy absorbs the fruitiness and polyphenols from the oil.
| Type of oil | Effect on anchovy | Recommendation |
|---|---|---|
| Extra Virgin Olive Oil (EVOO) | Enhances flavor, adds fruitiness | ⭐⭐⭐⭐⭐ Optimal |
| Olive oil (virgin) | Good preservation, neutral flavor | ⭐⭐⭐⭐ Very good |
| Refined olive oil | Neutral, preserves well | ⭐⭐⭐ Acceptable |
| Sunflower oil | Flat flavor, no beneficial exchange | ⭐⭐ Avoid if possible |
🛒 Cantabrian Anchovies in EVOO
Packed in quality olive oil from day one. The exchange of flavors between anchovy and oil creates the ultimate product.
View product →Types of oil and result
The best artisanal anchovies are exclusively packed in EVOO with a designation of origin. Mass-produced industrial anchovies usually use sunflower oil to reduce costs. This is one of the most important hidden differences between "cheap" and premium anchovies.
Some artisanal brands even specify the olive variety: Arbequina for a mild fruity flavor, Picual for intensity and long preservation, Hojiblanca for balance.
The packaging process
After curing in salt (8-18 months), artisanal anchovies go through:
- Partial desalting in running water
- Manual cleaning fillet by fillet
- Drying on absorbent paper
- Packing in a can or jar with the selected oil
- Minimum 2-3 months rest in oil before sale
Uses for leftover oil
The oil left in the can after consuming the anchovies is liquid gold. It's packed with umami flavor. Use it for:
- Dressing salads (mixed with vinegar or lemon)
- Sautéing vegetables or potatoes
- As a vinaigrette base for cod and orange salads
- Mixing into pasta sauces
- Spread on toast with tomato
