- 3 cups olive oil
- 2 cups vinegar
- 1 kilo anchovies
- 1 tablespoon table salt
Wash the anchovies and remove the intestines and the heads. Salt and place in a bowl. Add vinegar, cover with a dish and let stand for 4 hours.
Strain off the vinegar, slice lengthwise with a knife and remove the central bone. Immerse filets in vinegar again and let them stand for another 2 hours, until they turn white.
Next, remove from vinegar and place in a glass jar. Cover with olive oil and store in a cool place or in the refrigerator up to 5 – 6 months.
Add 1 finely chopped clove of garlic in every 2 or 3 servings of anchovies when serving.