The anchovies in oil, indispensable in Italian pantries, are a concentrate of preservation technique and nutritional virtues. In an increasingly crowded global market, distinguishing the authentic Made in Italy production – based on slow maturation and the quality of the oil – becomes essential for the knowledgeable consumer. This guide explores the value of the ‘ruby of the Mediterranean’, between food safety, health benefits and the strategic role of umami taste in salt reduction.
The anchovies in oil represent one of the most established segments of the Italian sector of canned seafood. The national market is characterized by stable and transversal demand, involving both domestic consumption and quality catering.
According to ANCIT 2024 data, the sector of canned seafood different from tuna (mackerel, anchovies in oil and salted, sardines, canned salmon, seafood appetizers, fish compositions, clams) stands at around 400 million euros, contributing to bring the total turnover of the canned seafood sector over 2 billion euros. In this context, the performance of anchovies is noteworthy, both in value (+4% compared to the previous year) and volume (+2.7%).
Italy stands out in the European landscape for the integration between raw material supply – mainly Engraulis encrasicolus of the Mediterranean – and artisanal skills in salting and preservation in oil. The sector is experiencing growing attention towards quality certifications, traceability and sustainability of fishing.
From antiquity to modern preservation: evolution of an art
The anchovies – or alici, in the more common denomination along the Italian coasts – have been present in the Mediterranean diet since ancient times. Greeks and Romans made wide use of them, both as salted fish and as a base for fermented sauces ancestral to the modern anchovy sauce.
Starting from the Middle Ages, the salting of anchovies became an essential practice to ensure preservation and trade along internal routes. Its spread in the Po Valley hinterland is also linked to the figure of the Piedmontese 'acciugai,' itinerant merchants who transported preserved fish beyond the Apennines, contributing to the birth of a genuine gastronomic culture based on this ingredient.
The processing in oil, developed from the 19th century with the industrialization of preserving techniques, allowed obtaining a product ready for consumption, stable and of high gastronomic value, democratizing access to a food until then mainly reserved for coastal areas.
The production process: from salting to enzymatic maturation
The anchovies in oil are obtained from the processing of Engraulis encrasicolus, a pelagic species characteristic of the Mediterranean. The traditional process, codified by the best artisanal and industrial practices, includes:
- Selection and cleaning of fresh fish, immediately after fishing, with removal of the head and entrails,
- Salting and maturation, in alternating layers of fish and sea salt, for a variable period from 3 to 12 months, during which enzymatic and fermentative processes occur that develop the characteristic aromatic profile,
- Deboning and trimming manual or mechanized, with separation of fillets and removal of the central spine and bones;
- Jar packing in oil, generally extra virgin olive oil or olive oil or sunflower oil, to protect the anchovies from oxidation and promote aromatic maturation.
The timeliness of processing and the strict maintenance of the cold chain are essential requirements for organoleptic quality but also for food safety, particularly for controlling histamine levels.
The salting has a dual function: preservative, thanks to the antimicrobial effect of salt, and development of the sensory profile through proteolysis partial of proteins. The oil completes the process, ensuring microbiological stability and organoleptic enhancement.
Nutritional profile: proteins, Omega-3 and essential micronutrients
According to the CREA Food Composition Tables (2019 update), the anchovies in oil have, per 100 g of edible product, average indicative values:
- eenergy: 206 kcal;
- proteins25.9 g;
- fats11.3 g;
- carbohydrates0.2 g, of which sugars 0.2 g;
- Salt1.2 g.
This is therefore a food with high protein density, rich in typical fatty acids of blue fish (EPA and DHA) and unsaturated fats of vegetable oil. Regarding the micronutrients, anchovies in oil are characterized by:
- richness in potassium, 700 mg per 100 g, equal to 35% of the Nutrient Reference Value, 2000 mg, established in Annex XIII of Regulation (EU) No 1169/11;
- presence of phosphorus, 196 mg, equal to 28% of the NRV (700 mg);
- richness in niacin (vitamin B3), 6.5 mg, equal to 40.6% of the NRV (16 mg).
The use of extra virgin olive oil (EVOO) represents an added value from a nutraceutical perspective. The synergy between the Omega-3 polyunsaturated fatty acids (EPA and DHA) of blue fish and the polyphenols antioxidants of EVOO helps protect lipids from oxidation, improving the stability and overall nutritional quality of the preserve.
Nutritional analysis: anchovies in oil (100g)
| Nutrient | Quantity | % NRV (EU Reg. 1169/11) | Functional Note |
|---|---|---|---|
| proteins | 25.9 g | ~ 52% | High biological value |
| potassium | 700 mg | 35% | Electrolyte balance |
| Niacin (B3) | 6.5 mg | 40,6% | Energy metabolism |
| phosphorus | 196 mg | 28% | Bone and cellular health |
| Energy | 206 kcal | 10,3% | Moderate caloric density |
| Salt | 1.2 g | 20% | To be managed in the diet plan |
Gastronomic versatility and the ‘power’ of umami
The anchovies in oil play a central role in Italian gastronomy, both as a main ingredient and as an aromatic element capable of imparting depth of flavor. Among the most famous preparations:
- bread, butter and anchovies, timeless appetizer or savory snack, widespread throughout Italy;
- spaghetti alla puttanesca, Neapolitan dish with olives, capers and tomato;
- topping for pizzas (marinara, zucchini flowers and anchovies) and Liguria focaccia;
- dressings for salads, vegetables and sauces, such as the classic 'green sauce'.
The profile umami of anchovies in oil allows intensifying the flavor of dishes with moderate amounts of product, contributing to taste complexity while reducing overall salt use (Dongo, 2025).
Quality and traceability: how to recognize the true Made in Italy
The Italian anchovies in oil stand out in the international scene for:
- main use of Engraulis encrasicolus of the Mediterranean, characterized by firmer and more aromatic flesh compared to Atlantic species;
- techniques of traditional salting, often with manual processing and prolonged maturation times (up to 12 months);
- use of extra virgin olive oil or olive oil as a qualifying element, unlike Northern European or extra-European productions that prefer seed oils;
- strong territorial identity, in some cases also related to the fishing area;
- presence of certified productions and recognized local specialties, such as the Salted Anchovy of the Ligurian Sea PDO.
Compared to preserves from extra-European origins (Morocco, Peru, Argentina), the Italian product is characterized by a balance between saltiness and sweetness of the flesh, compact consistency but tender, and greater attention to the quality of the covering oil, which thus complements the taste experience.
FAQ – Frequently asked questions about anchovies and their benefits
In this section we answer the most common doubts about properties, safety and use of anchovies in oil, with an approach based on nutritional and technical evidence.
What is the difference between alici and anchovies?
From a scientific point of view, they both refer to the species Engraulis encrasicolus. Commercially, the term ‘alici’ is used for fresh or marinated product, while ‘anchovies’ identifies the fish subjected to maturation under salt and subsequent conservation in oil.
Why are anchovies in oil an ally of health?
They are an excellent source of high biological value proteins and fatty acids Omega-3 (EPA and DHA). Thanks to maturation, they boast a high bioavailability of minerals such as calcium, phosphorus, and potassium, as well as a significant supply of niacin (Vitamin B3).
How does the umami of anchovies help reduce salt?
During processing (salting and enzymatic maturation), anchovy proteins are partially degraded (proteolysis), releasing natural free glutamate, responsible for taste umami. This flavor enhances the savoriness of dishes, allowing for reduced addition of salt (sodium chloride) and thus promoting a more balanced diet.
How do you recognize the superior quality of a fillet?
Quality is assessed by the firmness and color of the fillet (brown-pink, never gray or faded), the absence of bones, and the choice of oil: theextra virgin olive oil is the best natural preservative to maintain aromas and antioxidants.
Conclusions
The anchovies in oil represent an excellence of the Italian canning tradition, a synthesis of maritime culture, artisanal skills, and technological innovation. A nutritious and versatile food, symbol of the Mediterranean cuisine, they continue to occupy a prominent place both in domestic gastronomy and in high international cuisine.
Their enhancement today passes through supply chain transparency, the sustainability of fishing – with particular attention to Mediterranean fish stocks – and the protection of traditional techniques, elements that strengthen the international reputation of the Made in Italy in the fishery sector and guarantee its competitiveness in global markets.
Editorial staff of GIFT (Great Italian Food Trade)
References
- ANCIT – National Association of Fish Canners. (2024). The sector. https://www.tonno360.it/il-settore/
- CREA – Council for Agricultural Research and Economics. (2019). Food composition tablesAnchovies in oil. Rome, Food and Nutrition Research Center. https://www.alimentinutrizione.it/tabelle-nutrizionali/120020
- Dongo, D. (2025, June 24). Umami flavor as a leverage for salt reduction. FT (Food Times). https://www.foodtimes.eu/it/consumatori-e-salute/sapore-umami-riduzione-sale/
- Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Latest consolidated text: 01/04/2025 http://data.europa.eu/eli/reg/2011/1169/2025-04-01
