Callipo Anchovy Fillets in Extra Virgin Olive Oil 75g

These are salted Mediterranean anchovy fillets packed in extra virgin olive oil. They are small, intensely savoury and designed to do a lot with very little: one or two fillets can season a dressing, melt into a warm pan or sit proudly on a piece of toast. Callipo says the anchovies are worked by hand. The 75 g jar lets you use the amount a recipe needs while keeping the remaining fillets under oil. Because the fish is salted, taste a finished dish before reaching for more salt. The oil also carries flavour, so a little can be useful in a vinaigrette or over vegetables.

• On toast: Lay a fillet over buttered bread with a thin slice of tomato or a roasted pepper. Serve immediately.
• For pasta: Warm a fillet gently in olive oil until it softens, then add garlic and toss with pasta. Start small; the anchovy is a seasoning as much as a topping.
• In dressing: Mash a fillet into lemon juice and olive oil for green beans, potatoes or crisp leaves. Accompaniments are sold separately.

Anchovies are a familiar kitchen shortcut because their salt and savoury character can bring a sauce together quickly. This Callipo jar uses anchovies from the Mediterranean, listed by the producer as FAO 37, and extra virgin olive oil. It is useful whether you want the fish visible on an antipasti plate or dissolved into a sauce. Keep it close for a last-minute dinner, but use a clean utensil each time and return the jar to the refrigerator promptly once opened.

Ingredients: Salted anchovies, extra virgin olive oil. Allergen: fish. Check the delivered label for the definitive ingredient information.

Store unopened in a cool, dry place. After opening, refrigerate with the anchovy fillets covered by oil and consume within 4 days, according to Callipo. Follow the best-before date on the delivered jar.