Sicilian Anchovy Fillets in Olive Oil: meaty, tasty, and genuine, the anchovy fillets in olive oil can be used in a thousand recipes, adding so much flavor to every dish! In an effort to renew a tradition that has lasted forever, we pay particular attention to the processing and preservation of Mediterranean Blue Fish. From the brilliant seas of the Mediterranean, we purchase freshly caught fish, brought to our production facility and processed immediately, a detail that makes a difference in product quality. In addition to the traditional tins of anchovies in salt, the Sicilian Anchovy Fillets in Olive Oil are packaged in a jar under oil, also rolled with capers, pistachio, and sun-dried tomatoes, also delicious when marinated, seasoned with chili, oregano, and good local olive oil! Characteristics Designation: Engraulis encrasicolus FAO Area: 37 Preservation: 18 months from the production date at temperatures not exceeding 10° C, after opening keep in the refrigerator. Production facility: Adelfio Francesco – via Marzamemi 7 - 96018 Marzamemi (SR) IT 915 CE Properties of the Sicilian Anchovy Fillets in Olive Oil: High Vitamin B Content, High Vitamin E Content, High Selenium Content, High Iron Content, Phosphorus, Calcium, Potassium, and Zinc.
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Sicilian Anchovy Fillets in Olive Oil: meaty, tasty, and genuine, the anchovy fillets in olive oil can be used in a thousand recipes, adding so much flavor to every dish! In an effort to renew a tradition that has lasted forever, we pay particular attention to the processing and preservation of Mediterranean Blue Fish. From the brilliant seas of the Mediterranean, we purchase freshly caught fish, brought to our production facility and processed immediately, a detail that makes a difference in product quality. In addition to the traditional tins of anchovies in salt, the Sicilian Anchovy Fillets in Olive Oil are packaged in a jar under oil, also rolled with capers, pistachio, and sun-dried tomatoes, also delicious when marinated, seasoned with chili, oregano, and good local olive oil! Characteristics Designation: Engraulis encrasicolus FAO Area: 37 Preservation: 18 months from the production date at temperatures not exceeding 10° C, after opening keep in the refrigerator. Production facility: Adelfio Francesco – via Marzamemi 7 - 96018 Marzamemi (SR) IT 915 CE Properties of the Sicilian Anchovy Fillets in Olive Oil: High Vitamin B Content, High Vitamin E Content, High Selenium Content, High Iron Content, Phosphorus, Calcium, Potassium, and Zinc.
| Energy (kcal) | 204 |
| Fat (g) | 10.5 |
| of which Saturates (g) | 1.1 |
| Protein (g) | 27.4 |
| Sale (g) | 9 |
