This might look like murky water but it is my new favorite topping for any kind of cooked vegetable. It’s so darn good. I never used to like anchovies until very recently. Anchovies are totally safe because they’re such small fish and won’t likely accumulate any toxicity unless you’re in the South China Sea or in the Great Lakes and they’ve mutated because of all of the PCB’s and endocrine disruptors. It also has garlic, which is detoxifying and antifungal. I like to put in hardy herbs like fresh rosemary and fresh thyme, both of which have a lot of antioxidants and antimicrobial properties so they’re great for the immune system. 
 
1/4 c olive oil (doesn’t have to be the extremely expensive kind) 
1-2 anchovies, chopped 
4 cloves fresh garlic, sliced thin 
3-4 sprigs fresh thyme, leaves removed 
1-2 sprigs fresh rosemary, leaves removed and coarsely chopped 
coarse sea salt 
 
In a saucepan, heat olive oil on low heat. Once warm, add chopped anchovies and wait until anchovies dissolve. Add garlic, thyme and rosemary and turn off heat. Allow this to infuse for a few minutes. Finish with some coarse sea salt.