At AnchoasDeluxe, there is one question I hear all the time in the shop: which olive oil works best with good anchovies. And honestly, it makes perfect sense, because when an anchovy is truly good, the oil is not there just to preserve it: it can enhance it, balance it… or completely mask it. That is why, in this article, I want to explain in a simple and friendly way how to choose the right oil so that the combination really works, which nuances are worth looking for, and why this relationship between anchovies and extra virgin olive oil can completely change the experience at the table.
When people think about anchovies, they usually focus on the size of the fillet, the level of saltiness, or whether they are Santoña anchovies or from somewhere else. And of course, all of that matters. But there is another element that, for me, is just as decisive: the olive oil that accompanies them.
The oil acts as a bridge between the texture of the anchovy and its flavour. It can add softness, round out the saltiness, extend the taste on the palate, and make the whole experience feel far more elegant. In fact, this is often how I explain it to customers: a good anchovy without a well-chosen oil can still be good, but a good anchovy with the right oil becomes something much more complete.
What is more, the oil also affects how we perceive the product. If it is too intense, it steals the spotlight. If it is too flat, it does not support the anchovy properly. That is why choosing well is not a minor detail, but a way of respecting the product and enjoying it as it deserves.
When people ask me which oil to choose, I always recommend starting with one very simple idea: the oil should accompany, not dominate. Anchovies already have personality, saltiness, and a marked umami background, so the oil has to add to the experience, not compete with it.
For me, a good oil for anchovies should have these qualities:
It is not about looking for the most powerful oil, but the one that dialogues best with the anchovy. And when you taste it, that difference is immediately noticeable.
Here, I am quite clear: if you really want to enjoy anchovies, my recommendation is to choose an extra virgin olive oil. Not only because of quality, but because of flavour, aroma, and cleanliness on the palate.
Extra virgin preserves the natural nuances of the olive much better, which translates into an oil that is more expressive, cleaner, and far more pleasant to use raw. And since anchovies are usually enjoyed that way, without cooking, that detail matters enormously.
Other oils may work in cooking, but to accompany artisan anchovies, I would not overcomplicate it: a good, well-chosen EVOO will always work in the product’s favour.
Not all anchovies call for the same oil, and that is precisely where the beauty of this pairing lies. In general, I tend to recommend oils with a medium fruity, balanced, and elegant profile. In other words, oils that have flavour, but without excessive aggression.
An oil that is too bitter or peppery can harden the experience, especially if the anchovy already has a pronounced salty point. A rounder, more harmonious oil, on the other hand, supports it much better and allows the fillet to remain the true star.
If the anchovy is very delicate, I prefer softer oils. If we are talking about a fleshier anchovy, one that lingers longer on the palate or has a lot of personality, you can play with slightly more intense profiles. But even then, my advice remains the same: balance is always better than excess.
This part also interests people a lot, because not all olive varieties express the same thing. If I had to recommend profiles that usually work well with anchovies, I would stay in this territory:
It is not about becoming obsessed with the variety, but about understanding the profile. I always say the same thing: taste the oil on its own first. If it already feels too dominant by itself, it is probably not the best partner for a fine anchovy.
This is where many people are surprised. Changing the oil can make the exact same anchovy feel completely different. A good oil brings cleanliness, harmony, and a sense of freshness. A mediocre one, on the other hand, can leave a heavy, flat, or even stale background.
And this is especially important with a product like anchovy, where every detail is noticeable. Since it is a small, concentrated, and very flavourful bite, anything around it immediately affects the final perception.
That is why, if you have invested in good Cantabrian anchovies, or even in a reference preserve such as those from Del Ponto, it is worth taking care with the oil as well. There is no need to go for anything strange or overly complicated. You simply need to choose well.
If you want to get it right without making it too complicated, these are the tips I would give in the shop:
Sometimes it seems that choosing oil is complicated, but it really is not if you start from one clear idea: the oil should make the anchovy more enjoyable, not less.
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There is another important point that is sometimes overlooked: choosing well is of little use if the product is not stored properly afterwards. Olive oil should be kept away from light, heat, and air. Otherwise, it loses freshness and nuance quite quickly.
Anchovies, for their part, also need care once opened. I always recommend keeping them well covered with their oil, chilled, and taking them out a few minutes before serving so that they recover their texture and aroma. Serving them too cold takes away some of their expression.
That small gesture changes the experience a lot. Just like with cheese or a good wine, temperature and storage influence enormously what we later feel on the palate.
One of the loveliest things about this combination is that it does not need elaborate presentations to work. With good product, simplicity is often more than enough. Some ideas I recommend a lot are these:
My advice here is not to overload the plate. Anchovies do not need too many extras. They need a good setting and an oil that lets them shine.
If you asked me over the counter what I would look for, I would say a clean, balanced, fresh EVOO with a pleasant texture. An oil that can be noticed, but that does not steal the spotlight. For me, that is the perfect point when we are talking about anchovies.
At AnchoasDeluxe, we work a lot from that idea: not selling isolated products, but helping people enjoy them better. And in the case of anchovies, oil is part of that experience. Choosing it well is a way of eating better, understanding the product better, and enjoying every fillet much more.
If I had to summarise this whole article in one single idea, it would be this: the best relationship between anchovies and olive oil is not based on intensity, but on balance. When the oil accompanies with respect, the anchovy wins. And when the anchovy wins, the whole experience becomes much more enjoyable.
That is why I like talking about this subject so much. Because sometimes something as small as choosing the right oil completely changes the experience. And in a gourmet shop, in the end, that is what it is all about: helping every product reach the table in its very best version.
50 grams
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