Armatore anchovy fillets in olive oil, 90 g tin

Anchovy fillets from Armatore of Cetara, on the Amalfi Coast. Armatore says only the largest anchovies, fished in spring in the Mediterranean (FAO zone 37), are matured under salt in chestnut-wood casks (terzigni) for at least eight months, then cleaned of salt, filleted and packed in olive oil — worked by hand.

90 g tin.