Armatore only select the largest anchovies to become exquisite anchovy fillets in oil. Caught during the spring in the pristine waters of the Amalfi Coast, these anchovies undergo a traditional process, passed down through generations, which contributes to their gastronomic excellence. Maturation occurs in “terzigni,” chestnut barrels, for a minimum of 8 months. Once matured, the anchovies are carefully cleaned, de-boned, and preserved in high-quality olive oil, enhancing their shelf life without compromising their exceptional flavour and quality.
These anchovy fillets in olive oil are a perfect choice for creating delectable appetisers, adding a flavorful touch to bruschetta, or as a delightful dressing for salads and pasta dishes.
A note about Armatore’s fishing practices:
Committed to sustainable fishing practices, Armatore prioritises the well-being of the seas by implementing a range of measures to protect habitats, biodiversity, and the long-term vitality of targeted species.
Armatore employs selective fishing techniques and responsibly sources from non-overfished stocks, supporting fishing communities and providing environmentally conscious consumers with sustainable products. Additionally, the company utilises sustainable processing tools and eco-friendly, recyclable packaging, further contributing to the preservation of the environment.