Italian Anchovy Fillets In Extra Virgin Olive Oil

Scalia is famous for its anchovy fillets packed in extra-virgin olive oil - yes, I said extra-virgin olive oil, unlike most companies that use second press oil. They are aged for at least 12 weeks and this means a richer, more complex flavor. Their fillets are packed in some of the greenest, tastiest olive oil we've ever seen or tasted and that means more flavor. About the company: Scalia Benedetto has been one of the top Sicilian companies for preserving fish since 1973. They are not as large or as old as their major competitors, but this allows them to do things the old fashion way and the difference shows up in the flavor and texture of their oil packed and salt packed anchovies. The company was founded by Benedetto Scalia in Sciacca Thermae, on the Agrigento coast of Southwest Sicily, a city famous for its an important fishing fleet. Their anchovy products are carefully processed by the women of Sciacca using traditional handicraft techniques. What is most important about these little Sicilian blue fish is that they are only taken during the proper season - otherwise they will have a "mushy" texture when they are preserved - and cleaned and salted as soon as possible after they are caught. Because of Scalia's attention to detail it is possible to discover the flavor and texture of the ancient Mediterranean. The Italians, from one end of the peninsula to the other use these little, aromatic, preserved fish in almost any conceivable recipe. While those in the south seem to use them with the same frequency they use olive oil, they also show up in numerous sauces, salads, and other dishes in the northern Italy.