Cantabrian anchovies in olive oil offer a mild and delicate flavor. Caught in spring when the fish has less fat, they are carefully cleaned and placed in barrels with sea salt. After a salting process of at least 8 months, they are filleted, removing skin and bones, and packed in olive oil. This method ensures a firm texture and unmatched flavor. They are a perfect complement to dishes like guindillas, fresh cheese, or mini pizzas. Store in a cool place after opening and ensure the anchovies are covered in oil to maintain freshness. They have also been treated against anisakis for safety.