Clean the anchovies by removing the innards, cut off the head and remove the spine.

Place a layer of coarse salt in a strainer then a layer of anchovies on top, then another layer of salt, then anchovies and so on, until you run out of anchovies.

Wrap it in a bag (I use a second one as well) to avoid any smells and leakage and place it in the fridge for 24 hours. If you notice it leaking too much into the bag, you can remove the excess liquids.

After 24 hours rinse the salt off the anchovies.

Place in a tupperware container and cover with vinegar for 3-6 hours, making sure that you don't let it stay in the vinegar for more than 6 hours.

Then, discard the vinegar and place the anchovies in a glass container.

Place garlic cut in very thin slices on each layer of anchovies as well as any herbs and spices that you like, according to your taste.

Pour the olive oil to cover the anchovies and then place in the fridge with the lid on.