"Don't pour the oil out, because it's liquid gold. It might be a byproduct, the unintended result of the real reason you bought the jar, but people pay good money for oil infused with things like truffles, rosemary, or Calabrian chilis, and this is, when you think about it, the exact same thing. Originally a preservation method for the salty little fishies that helps keep air out of the jar, over time, the oil takes on everything that makes the anchovies themselves delicious."
"When you roast broccoli at high heat, the Maillard reaction kicks in and the florets caramelize at the edges while the central stems soften, which brings out a natural sweetness along with the vegetable's darker, earthy notes. Anchovy oil slips right into the many nooks and crannies of the cruciferous vegetable, and turns up the volume on everything that's good about it."
Anchovy oil absorbs flavors from the fish and becomes a flavorful, preserved oil prized like infused oils. Roasting broccoli at high heat triggers Maillard reactions that caramelize florets and soften stems, enhancing sweetness and earthy notes. Coating broccoli with a teaspoon or two of anchovy oil allows the oil to penetrate nooks and amplify roasted flavors while adding salty, umami depth from anchovy glutamates. Heat mellows any overt fishiness into a warm umami note rather than a strong seafood taste. The oil can be diluted with olive oil for a milder flavor and spread evenly on florets before roasting on a sheet pan at high temperature.
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