Georgette is one of the centennial national canned brands filled with old knowledge of the renowned Portuguese cannery métier.
A vintage name that emerged all renewed in preserved methods and full of flavours from our seacoast line.
Anchovies in olive oil are pre-filleted as in anchovy fillet can or anchovy fillet rolled with carper, so they can be eaten as they are. They’re usually salt-cured for several months, than cooked and sterilized at high temperatures before being plunged into great quality olive oil in the can.
Georgette work method has a rigorous quality control throughout the production cycle, respecting the highest standards in European directives food and industrial sector with sterilization at high temperatures to guarantee a long shelf life and conservation at room temperature. Able to provide the highest quality and unique patés flavor.
Committed to food security and environmental sustainability, these are aspects that have particular importance in this brand, making microbiological analysis in certified laboratories and ensuring that their responsible activity does not affect the sustainability of fish stocks that make up the basis for their production.
How to store surplus anchovies Anchovies can be stored under a firmly sealed lid in the fridge for several months. They have to be totally submerged in olive oil so they don’t spoil. Once refrigerated, the olive oil will coagulate but allow it to come to room temperature before using
Our favourite ways with leftover anchovies
Anchovy green sauce (made with olive oil and herbs, use as seasoning in Salad, pasta, sautéed vegetables, oven potatoes…)
Anchovy butter with herbs (on toasts, for dipping in soup or stew, boiled eggs, oven bread and cheese…)