The Roque facilities are situated in the town of Collioure, France on the Mediterranean Sea, just North of the border with Spain. This specific area of the Mediterranean is renowned for anchovies that travel in the shoals of the warm waters. Using a five hundred year old technique, the fish are salted and allowed to cure for three months. During this time period the head salter regularly monitors the maturation to determine when they are fully cured. The anchovies marinated in vinegar are made from fresh (not cured) anchovies. Marinated in 80% white vinegar and 20% red vinegar overnight, then rinsed, dried, and packed in sunflower oil.
Anchovy, vegetable oil, vinegar, salt, citric acid