Clean the anchovies. This is not difficult, but you’ll get better at it with practice. First, you’ll remove the heads from anchovies. Then, using your thumb, remove the innards and spine from the anchovies. Rinse them thoroughly under cold water.
Lay the anchovies flat, covering the bottom of the baking dish.
Place them in the freezer for 3 hours to completely freeze the fish. Freezing the anchovies to -20 C / -4 F can prevent illness from parasites found in raw fish. (Note: It is important to use a glass dish, not metal.)
Remove the anchovies from the freezer.
Cover them in vinegar until all anchovies are submerged in liquid.
Finely chop the garlic and sprinkle over the anchovies, then pour the olive oil into the baking dish.
Seal tightly with plastic wrap and place in refrigerator to marinate for 2 to 3 hours.
Top with freshly cut parsley.
Serve with slices of rustic bread and Spanish olives
