Cantabrische ansjovis in extra vierge olijfolie

I've been adding these to a simple garlic and tomato pasta sauce and they melt into this incredible savory depth without being fishy at all. The texture is genuinely buttery, not dry or tough like some canned anchovies I've tried.

These are perfect stirred into a simple tomato pasta sauce—they add a rich, buttery depth without any fishy taste. The olive oil they're packed in is also lovely for drizzling over crusty bread.

The texture is what gets me—they melt like butter the second they hit your tongue, and the extra virgin olive oil they're packed in is clean and bright. I stirred a tin into a simple tomato pasta sauce last night and it turned into something way richer than the effort deserved.