El Capricho SalMŭria is a gorgeous liquid amber seasoning packed with umami goodness!  The finest Engraulis Encrasicolus anchovies are caught in traditional and sustainable methods on the coast of the Cantabrian Sea. The anchovy oil is produced using the traditional process of aging the anchovies with only salt.  After a maturation period of 12 to 18 months, the anchovy production begins and with it, the collection of the SalMŭria. This traditional, additive-free production produces a limited amount of the coveted SalMŭria. 

The process has its roots in the Salazone tradition that the Italians brought to Santoña and was probably created by the Cistercian monks of Amalfi in the 13th century, inspired by the Roman Garum.

Use this amazing anchovy oil as an additive to dishes. 
In Asian cuisine it is used as a cooking oil, as an ingredient for the preparation of soup, or analogously to soy sauce. It is usually used sparingly because it provides intense aromas.
Mixed with wine, vinegar, pepper, oil or water, it serves to season other delicacies such as vegetables, salads, rice, soups and broths.
In Italian cuisine it is mainly used as a dressing in pasta or also with vegetables sauteed with oil, garlic and chillies.