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  • 1 can (2oz) anchovies packed in olive oil
  • 1 1/2 cup water
  • 1 teaspoon oregano
  • 1 oz grape juice
  • 1/2 teaspoon salt.


Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third.

Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated.

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