Cento Flat Anchovies In Olive Oil

Cento Flat Anchovies in Olive Oil tell a compact story of Mediterranean pantry tradition packed into a 2-ounce jar. Store placement: you’ll most often find this item in the international or canned seafood aisle, shelved near other preserved fish (sardines, tuna), antipasti items (olives, capers, roasted peppers) or the Italian specialty section. Occasions: shoppers reach for this jar when assembling quick appetizers, building a savory salad or dressing, or adding bold umami to a weeknight pasta or pizza. Brand positioning: Cento markets itself as a heritage Italian-inspired brand for home cooks who want reliable, familiar ingredients — the label leans on family trust and Old World provenance (Product of Morocco) rather than trendy health claims. Label characteristics: the jar invokes a modest “natural” feel — short ingredient list (anchovies, olive oil, salt) and olive oil imagery give a mild health halo, but there’s no organic or kid-focused branding; packaging is straightforward and adult-oriented. Processing context: these are semi-preserved anchovy fillets cured with salt and packed in olive oil — a simple preservation process rather than heavy industrial modification. Sensory details and ritual: expect small, flat, oily fillets with intense salty, briny umami and a firm yet flaky texture; aromatic olive oil carries the flavor. Packaging usually comes in a small glass jar or tin; the ritual is hands-on — opening, lifting fillets with a fork, patting dry, chopping into dressings, or laying whole on crostini. In American grocery culture this product sits at the intersection of pantry staples and gourmet accents, favored by cooks seeking concentrated flavor with minimal fuss.