Garum, also called liquamen, was the favorite sauce of both the ancient Greeks and Romans--as ubiquitous in those days as ketchup is today. It was made form small fish and fish guts that were left to macerate in the sun with salt, vinegar, and spices. This strong sauce was used to flavor all kinds of foods, including vegetables, dried beans, meat, and fish.
It is believed that the anchovy sauces we encounter today in the south of Italy, and especially in Sicily, have their roots in this ancient sauce, as does the old English standby, Worcestershire.
Use Olive Oil with Anchovies and Chili Peppers to dress tomato salads and steamed or grilled vegetables. It is particularly good with steamed cauliflower and broccoli.
4 anchovy fillets in olive oil
1 fresh chili pepper, bruised
2 cups extra-virgin olive oil
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Drain the anchovies and pat dry with paper towels.
Chop 1 of the anchovies and place it in a clean and absolutely dry 2-cup bottle. Add the whole anchovies and the bruised chili pepper. Fill the bottle with the olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
Olive Oil with Anchovies and Chili Peppers will keep for 3 to 6 months stored in a cool, dark place.