Anchovies are prepared using the oldest known method of preserving food - salt curing. We start with the highest quality fresh anchovies and place them in barrels in alternate layers with sea salt. Maturing occurs from 3-12 months. A slower maturing process is better for extended shelf life. After curing, the anchovies are cleaned and packed by hand in pure olive oil.
Place all ingredients in a food processor. Pulse until all ingredients are combined. Take 16" of waxed paper and lay lengthwise on a clean work surface. Place all the anchovy butter 1/3 of the way up the wax paper. Fold the end nearest you up over the butter and roll to form a uniform 2" cylinder. Tightly wrap the ends. Wrap again with plastic wrap and place in freezer.
Use the anchovy butter on steaks, chicken, pasta, bread or steamed vegetables.
Anchovies (fish), olive oil, salt.
Especially produced for the natural product industry.
Keep in a cool place.
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the state of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: