Caught during the coastal fishing season using traditional fishing methods, our anchovies are classified by size and their heads removed. They are then placed in salt, pressed and left to mature in barrels. The length of time that they are left to mature in the storeroom is one of the factors which affect the intensity of flavour and texture of the anchovies. Our anchovies are matured for at least 6 months. Once they reach the required maturity, they are hand-filleted and packed in olive oil.