ANCHOVIES IN OLIVE OIL - RR50 (± 10 fillets M) EC-AN-001, El Capricho Galician Pack In Spain they are often

In Spain they are often served as a tapa accompanied by a vermouth or used as an ingredient in main courses

These tiny delicacies are steamed and packed in a spicy olive oil

and salt and cured for several months

It has a fine marbling of sweet

redients: Squid (Molluscs)

ANCHOVIES IN OLIVE OIL - RR50 (± 10 fillets M) EC-AN-001, El Capricho Galician Pack In Spain they are oftenEl Capricho anchovies are exclusively fished in the Cantabrian Sea (Bay of Biscay, FAO 27). The complete production process includes maturing, filleting and canning in oil, which is carried out in Santoa (Cantabria). The curing process is long and slow, lasting 12 18 months. After curing, the anchovies have eliminated all their fat content, achieving an intense aroma, uniform reddish color, meaty texture and exceptional taste. The anchovies are