Considered an ancient ingredient by Slow Foods International as it has been used since the time of the Romans.  It requires a full year to produce.  In Italy, more specifially on the Amalfi coast of Campania, the anchovy is fished from the sea and placed in bins filled with sea salt (after they cut off the heads and tails, of course!).  Then placed in wooden barrels, the fish/salt combo is weighted down with wooden disks. The liquid emerges and is poured into glass containers that sit in the sun for four to five months. Once again, the thickening elixer is poured over the barrels of anchovies.  The amber liquid that emerges from this barrel is filtered through linen.  At the end of the year, this beautiful syrup is ready! 

Drizzle on fish or toss with spaghetti with garlic, parsley and tomatoes.  The rich Omega 3 fatty oils are good for you--if you don't get carried away with it!  Emjoy this delicate anchovy oil!