What Do You Do With That Umami-Packed Cantabrian Anchovy Olive Oil?
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You’ve reached the final (magnificent) Cantabrian anchovy in a jar. After you savor the fillet, what do you do with the umami-packed olive oil that remains?
Please let us know how you use the anchovy oil and we’ll spread word of your ingenuity, and show other anchovy aficionados the way. Together, we shall not let any of the flavorsome golden oil go to waste.
How to Use Leftover Olive Oil from Your Jars of Anchovies, from Fellow Cantabrian Anchovy Fans:
- "I use it to make the perfect tasting aioli to use on the roll for shrimp Po'Boys. It is absolutely delicious." - Ronald H.
- "Pasta! Either cherry tomatoes, broccoli, or cauliflower stewed in anchovy oil make fabulous pasta sauce! You can also make a small batch of anchovy garlic mayo😍" - @great_lakes_huigan
- "Anchovy oil naturally belongs in the most delicious Caesar salad dressing!" - Kay S.
- "I use it as the oil for cooking a pot of dry beans!" - @jeneanf
- "Now that I'm thinking about it 🤣 you can fry some bread crumbs in it as well 😋" - @great_lakes_huigan
- "I use the leftover anchovy oil to make salad dressing. 😋" - Liz B.
- "...when pan-frying almost anything I'll sometimes add a dab of anchovy oil to go with the butter, like scrambled or sunny-side up eggs. A delight..." - @madtexican
- "Whatever you do: Don’t throw it out!!!!!!" -@chefallisonanastasio
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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
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+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
 Cantabrian anchovy in a jar. After you savor the fillet, what do you do with the umami-packed olive oil that remains?
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