The anchovies in oil, indispensable in Italians' pantries, are a concentrate of preserving technique and nutritional virtues. In an increasingly crowded global market, distinguishing authentic Made in Italy production – based on slow maturation and quality of the oil – becomes essential for the conscious 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 consolidated segments of the Italian sector of fish preserves. The national market is characterized by stable and cross-sectional demand, involving both domestic consumption and quality catering.
According to ANCIT 2024 data, the sector of fish preserves different from tuna (mackerel, anchovies in oil and salted, sardines, canned salmon, seafood appetizers, fish assortments, clams) is around 400 million euros, contributing to pushing the total turnover of the fish preserves sector beyond 2 billion euros. In this context, anchovies' performances stand out, both in value (+4% compared to the previous year) and volume (+2.7%).
Italy stands out in the European panorama for the integration between raw material procurement – predominantly Engraulis encrasicolus from 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 most widespread 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 inland routes. The spread into the Po Valley hinterland is also linked to the figure of the Piedmontese ‘acciugai’, itinerant traders who transported preserved fish beyond the Apennines, contributing to the birth of a true gastronomic culture based on this ingredient.
The processing in oil, developed from the 19th century with the industrialization of preservation techniques, has allowed to obtain a ready-to-eat, stable product 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, 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 guts,
- 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 take place that develop the characteristic aromatic profile,
- Deboning and trimming manual or mechanized, with separation of fillets and removal of the central spine and pin bones;
- 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 strict maintenance of the cold chain are essential requirements for organoleptic quality but also for food safety, particularly for the control of 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 protein degradation. The oil completes the process, ensuring microbiological stability and enhancing organoleptic qualities.
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.
Therefore, it is a food with high protein density, rich in fatty acids typical of blue fish (EPA and DHA) and unsaturated fats from vegetable oil. Regarding micronutrients, anchovies in oil are characterized by:
- richness in potassium, 700 mg per 100 g, equal to 35% of the Nutritional 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 nutraceutically. The synergy between the Omega-3 polyunsaturated fatty acids (EPA and DHA) of blue fish and 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 (Reg. EU 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 cell health |
| Energy | 206 kcal | 10,3% | Moderate caloric density |
| Salt | 1.2 g | 20% | To manage in the dietary plan |
Gastronomic versatility and the ‘power’ of umami
The anchovies in oil play a central role in Italian cuisine, both as a main ingredient and as an aromatic element capable of imparting depth of flavor. Among the most well-known 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 Ligurian 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 gustatory 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 panorama for:
- predominant use of Engraulis encrasicolus of 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 non-European productions which favor 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 outside Europe (Morocco, Peru, Argentina), the Italian product is characterized by a balance between savoriness and sweetness of the flesh, compact texture but tender and greater attention to the quality of the covering oil, which thus enhances the taste experience.
FAQ – Frequently Asked Questions about anchovies and their benefits
In this section we answer the most common doubts about the properties, safety and use of anchovies in oil, with an approach based on nutritional and technical evidence.
What is the difference between 'alici' and 'acciughe'?
From a scientific point of view, both refer to the species Engraulis encrasicolus. Commercially, the term ‘alici’ is used for the fresh or marinated product, while ‘anchovies’ identifies the fish subjected to salting maturation and subsequent preservation 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 high bioavailability of minerals such as calcium, phosphorus, and potassium, as well as a significant contribution 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 the taste umami. This flavor enhances the savory taste of dishes, allowing the reduction of added salt (sodium chloride) and thus promoting a more balanced diet.
How can you recognize the superior quality of a fillet?
Quality is assessed by the compactness and the color of the fillet (brownish 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. Nutritious and versatile food, symbol of the Mediterranean cuisine, continue to hold a prominent place both in home cooking and in high-end international gastronomy.
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 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 tables. Anchovies in oil. Rome, Food and Nutrition Research Center. https://www.alimentinutrizione.it/tabelle-nutrizionali/120020
- Dongo, D. (2025, June 24). The umami flavor as a lever 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
