Armatore
ANCHOVY FILLETS IN OLIVE OIL
ANCHOVY FILLETS IN OLIVE OIL
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Only the largest anchovies, caught in the Mediterranean during spring, are carefully selected to become fine anchovy fillets in oil.
The maturation process takes place in chestnut barrels for no less than 8 months, following a traditional method handed down through generations — a secret that makes our anchovies a true gastronomic excellence.
Once matured, the anchovies are cleaned, filleted and preserved in premium olive oil, maintaining all their delicate flavor and uncompromising quality.
A Mediterranean delicacy, perfect for gourmet appetizers, pasta dishes or enjoyed simply with bread.
Once the ripening process is complete, the anchovies are cleaned of salt, pinned and prepared to be preserved in olive oil. With this process, storage times are extended, without affecting the flavor and quality.
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Frequently Asked Questions about ARMATORE Anchovy Fillets
What are ARMATORE anchovy fillets in olive oil?
They are hand-processed anchovies from our new facility in Salerno, aged for a long time under sea salt and preserved in pure olive oil.
Where do ARMATORE anchovies come from?
Only anchovies caught in the Mediterranean Sea, FAO area 37, within a few hours of the catch.
How are the anchovy fillets processed?
The anchovies are hand-processed by the women of Cetara, following a tradition passed down through generations.
What is Cetara’s tradition in anchovy processing?
For centuries, Cetara has been the homeland of anchovy fishing and preservation, with a unique know-how made of ancient gestures and skilled hands.
What is the difference between Armatore anchovies and Cantabrian anchovies?
They are the same species, but our anchovies, smaller and more savory, reflect the Mediterranean Sea; Cantabrian anchovies, grown in colder waters, are fattier and sweeter.
Are ARMATORE anchovies hand-processed?
Yes, each fillet is carefully selected and cleaned by hand with precision and respect for the raw material.
What type of oil is used to preserve the anchovies?
We use only olive oil, which preserves and enhances the authentic flavor of the anchovies.
How long do the anchovies mature before preservation?
The anchovies undergo a long maturation under sea salt, lasting several months, before being preserved in olive oil.
How are anchovy fillets in olive oil used in cooking?
Ideal on crostini, salads, pasta, or as a base for sauces and dressings rich in umami.
What is the difference between alici and anchovies?
None: they are the same fish,Engraulis encrasicolus. “Alici” is the common name used in Southern Italy, while “acciughe” is more common in the North.
What is the difference between anchovies in olive oil and salted anchovies?
Anchovies in olive oil are ready to enjoy, already cleaned and filleted. Salted anchovies, instead, require soaking, filleting, and manual cleaning before consumption.