Stir in the caper brine and the anchovy oil, then work in enough extra-virgin olive oil to create a loose, spoonable sauce. Season to taste, then serve straight away or leave to rest for an hour.

For such a little fish, anchovies sure are packed with flavor. As the trend for tinned fish has heated up, more diners have picked up tins of anchovies hoping to get a bit of in-vogue briny flavor.