Anchovy Filets in Extra Virgin Olive Oil by Don Bocarte (Spain)

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Description

Don Bocarte’s anchovies are harvested between April and June each year from the Bay of Biscay, a gulf of the northeast Atlantic Ocean near France’s west coast and along the southern coast of Spain; salt cured for no fewer than 8 months; and then hand cleaned and packed in a very full-flavored extra-virgin olive oil. It’s a process that makes for extremely buttery anchovies that can be used wherever you like them most. 

SUGGESTED USE: Don Bocarte (well: maybe not the man himself, but his “people”) recommend tossing these anchovies with the freshest tomatoes you can find and serving on a baguette, or combining them with your favorite pasta.

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