Pickled Boquerones, Extra Virgin Olive Oil Recipe

Prepare fillets and cure

Rinse the fresh anchovy fillets briefly under cold water and pat dry with paper towels. On a clean board, arrange fillets skin-side down. Sprinkle both sides lightly with the 2 tbs fine sea salt and the 1 tsp granulated sugar; press gently. Transfer fillets into a single layer in a shallow non-reactive dish (glass or ceramic), cover with plastic wrap, and refrigerate for 20 minutes. This initial cure firms the flesh and removes surface moisture.

Make pickling brine

While the fillets cure, combine 250 ml white wine vinegar and 50 ml water in a small saucepan with the black peppercorns and bay leaves. Bring to a gentle simmer for 2 minutes to bloom aromatics, then remove from heat and let cool to room temperature (about 15 minutes). Strain out the peppercorns and bay leaves if you prefer a clear brine, or leave them in for more flavor.

Rinse and submerge fillets

After the 20-minute cure, rinse the fillets under cold water to remove excess salt and sugar, then pat dry. Place fillets into a clean shallow glass container in a single or slightly overlapping layer. Pour the cooled vinegar brine over the fillets so they are completely submerged. Press gently with a small plate or clean weight to keep fillets under the liquid. Cover and refrigerate for 12–18 hours; the fillets should turn opaque and slightly white when fully pickled.

Finish and oil-pack

Once pickled, remove fillets from the brine using tongs and drain on paper towels for 10 minutes to remove excess liquid. Discard the used brine. Layer the fillets in a clean jar or shallow container, scatter the sliced garlic and a few additional whole peppercorns between layers. Add the chopped parsley and optional lemon zest. Pour 120 ml extra-virgin olive oil over the fillets until they are completely covered (this both preserves and flavors them). Seal with a tight lid and refrigerate at least 2 hours before serving to allow flavors to meld; they will keep refrigerated for up to 5 days.

Seasoning

Before serving, taste one fillet and season with freshly ground black pepper to taste. If you prefer a brighter note, sprinkle additional chopped parsley or a few drops of lemon juice.

Arrange the oil-packed boquerones on a serving plate. Drizzle 2 tbs extra-virgin olive oil over bread slices or brush the toasted baguette slices with the oil. Pile a few fillets on each toast, spooning a little of the flavored oil and garlic on top. Serve chilled or at cool room temperature as a snack or tapas. Provide toothpicks or small forks.