Excellent paste of Aegean anchovies.
You will find countless recipes for preparing anchovies, mine is simple and tested as follows:
Rinse well from salt.
It needs a good rinse as the fish is very small and the salt has literally baked it and penetrated it.
In a sterilized jar, stack the anchovies as tightly as possible and fill 10% with good olive oil, 20% with good balsamic vinegar, and the rest with good vinegar.
In some jars for extra flavor levels, you can add a clove of garlic.
Basically, we make the anchovy paste vinegary anchovies.
What chefs call rehydration.
We serve only to good friends along with graviera cheese, olives, breadsticks, and the liquid toxin of our preference.