These exquisite anchovy fillets, nestled in the finest Spanish olive oil, are hand-packed according to traditional methods using carefully selected fresh fish harvested off the Cantabrian Coast in the the north of Spain. They contain no chemicals or chemical additives. Melt a couple in extra virgin olive oil over medium heat with a little chopped garlic and add some ripe, halved cherry tomatoes, smashing the tomatoes down with the back of a fork. Pour in a splash of white wine once garlic colors and tomatoes collapse. Let reduce a bit, then spoon over spagetti for the best quick-fix pasta sauce you ever tried.